Recepieplanning
British
Sunday Roast Chicken Dinner
115 min total25 prep90 cook6 servings520 cal
HardClassicFlexitarianContains gluten
Herb-roasted chicken with crispy roast potatoes, gravy, and greens. The British Sunday lunch tradition in one comforting spread.
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Ingredients
6servings
meat
- 4 lbwhole chicken
produce
- 2 lbYukon gold potatoes
- 4carrots
- 1onion
- 4 sprigfresh thyme
- 4 clovesgarlic
pantry
- 2 cupchicken broth
- 2 tbspall-purpose flour
- 0.25 cupolive oil
- 2 tspsalt
- 1 tspblack pepper
frozen
- 2 cupfrozen peas
Steps
- Preheat oven to 400°F (200°C). Season chicken with salt, pepper, thyme, and oil; stuff cavity with onion and garlic.
- Roast chicken about 1 hour 15 minutes until juices run clear and thigh is 165°F (74°C).
- Meanwhile parboil potato chunks 8 minutes; drain and rough the edges.
- Heat oil in a roasting tin; toss potatoes and carrots; roast until deep golden, turning once.
- Rest chicken 15 minutes; carve.
- Make gravy: stir flour into pan drippings, whisk in broth, and simmer until thick.
- Cook peas in boiling water 3 minutes; drain.
- Arrange chicken, roasties, carrots, and peas on a platter.
- Pour gravy into a jug.
- Serve family-style for Sunday lunch.
Tips
- Hot oil in the potato tin is essential for crisp roasties.
- Rest the chicken before carving.
- Use pan drippings for gravy with flour and stock.
- Parboil potatoes until edges fluff for maximum crunch.
