Sunday Roast Chicken
Perfectly golden, juicy, and brimming with flavor, this Sunday Roast Chicken is the ultimate centerpiece for a comforting family meal. Infused with fresh rosemary, thyme, and garlic, and stuffed with zesty lemon for an aromatic twist, this roast chicken is roasted atop a bed of hearty vegetables—carrots, potatoes, and onions—soaking in rich chicken broth for tender, caramelized results. With just 20 minutes of prep and a hands-off roasting time, this one-pan dish makes entertaining stress-free while delivering a wow-worthy presentation. Serve this classic roast dinner with its savory pan drippings for a meal that feels like home. Keywords: Sunday roast chicken recipe, roast chicken with vegetables, one-pan chicken dinner, comforting family meal ideas.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 3 tablespoons olive oil
- 4 garlic cloves
- 1 lemon
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 carrots
- 1 yellow onion
- 4 medium potatoes
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity (if included) and pat the chicken dry with paper towels.
Rub the chicken all over with 2 tablespoons of olive oil, then season generously with 1 teaspoon of salt and 1 teaspoon of black pepper, including the cavity.
Cut the lemon into quarters and stuff it into the cavity along with the garlic cloves, rosemary, and thyme.
Tie the chicken legs together with kitchen twine to help it cook evenly and hold the aromatics inside.
Peel and roughly chop the carrots, onion, and potatoes into large chunks.
Place the vegetables in the bottom of a roasting pan. Drizzle the vegetables with the remaining 1 tablespoon of olive oil and sprinkle with 0.5 teaspoons of salt. Toss to coat.
Place the chicken on top of the vegetables in the roasting pan.
Pour the chicken broth into the bottom of the pan to keep the vegetables from drying out and to create flavorful pan drippings.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes (20 minutes per pound), or until a meat thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165°F (74°C).
Baste the chicken with its own juices halfway through the cooking process to keep it moist.
Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
Serve the roasted chicken alongside the tender, flavorful vegetables, and enjoy your Sunday roast!
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 1905 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
