Sunday Roast Chicken

About this Sunday Roast Chicken

A Sunday roast is as much about planning as cooking. The chicken goes in first and rests while the potatoes crisp up in the hottest part of the oven. Butter under the skin keeps the breast moist, and the resting juices make a good gravy. Get the timing right and everything comes to the table hot.

• 2 kgWhole Chicken, free-range if you can, at room temperature
• 60 gButter, softened
• 15 gSalt
• 3 gBlack Pepper, freshly ground
• 300 gOnions, one halved, one quartered
• 1.2 kgPotatoes, floury, peeled and cut into large chunks
• 60 mlSunflower Oil, for the potatoes
• 600 gCarrots, peeled and cut into batons
• 40 gPlain Flour
• 30 gGravy Granules
• 20 gFresh Parsley, chopped, to finish

Plus water and a little salt to taste.

How to prepare Sunday Roast Chicken

1. 1

   Heat the oven to 200C (180C fan). Dry the chicken well with kitchen paper. Loosen the skin over the breast and push half the butter underneath, then rub the rest over the skin and season well with the salt and pepper.

2. 2

   Put the onion in the roasting tin as a trivet with 100 ml of water, and sit the chicken on top. Roast for about 1 hour 20 minutes, until the skin is golden and the juices run clear when the thickest part of the thigh is pierced. The temperature in the thickest part should reach at least 75C.

3. 3

   Meanwhile, parboil the potatoes in salted water for 8 minutes, drain and shake them in the pan to roughen the edges. Heat the oil in a roasting tin in the oven for 10 minutes, then tip in the potatoes and turn them in the hot oil.

4. 4

   Roast the potatoes on the top shelf for 50-60 minutes, turning once, until crisp and golden. Add the carrots for the last 30 minutes.

5. 5

   Lift the chicken onto a board, cover loosely with foil and rest for 20 minutes. Do not skip this, as it keeps the meat juicy.

6. 6

   For the gravy, pour the juices from the roasting tin into a pan (skim off most of the fat), stir in the flour, and add about 400 ml of water. Whisk in the gravy granules and simmer for 5 minutes until thickened.

7. 7

   Carve the chicken and serve with the roast potatoes, carrots and gravy, scattered with the parsley.

The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.

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