British Sunday Roast Chicken Dinner Recipe

A Sunday Roast Chicken is a traditional British dish typically served with sides of vegetables and gravy as part of a Sunday roast meal.

British Sunday roasts consists of a large roasted meat, including chicken, beef and lamb, which is cut into slices and served to the diners.

In the United Kingdom, roast chicken is usually served with a range of vegetables including roasted carrots, parsnips, potatoes and peas. The vegetables served may vary depending on geographical location or time of year.

The whole chicken is typically cooked in the oven until the skin become golden and crispy and the meat inside is tender. The meat is usually covered in butter, oils, and/or a mixture of herbs for added flavour before roasting.

The tradition of preparing a Sunday roast can be traced back to the 15th century in England, where families would prepare a large meal to share after attending church services on Sunday.

It is common for families and neighbours to gather for a Sunday roast throughout the year, and many British pubs and restaurants also offer Sunday roasts too.

Roast dinners are also eaten during religious holidays in the United Kingdom, such as Christmas and Easter, although these are traditionally roast turkey and lamb, respectively.

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British Roast Chicken Recipe

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 20 minutes

Total Time: 2 hours 5 minutes

A Sunday Roast Chicken is a traditional British dish typically served with sides of vegetables and gravy as part of a Sunday roast meal.

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Ingredients

• Whole chicken (4-5 lbs) - 1
• Butter - 4 tbsp
• Garlic (minced) - 4 cloves
• Thyme (fresh, chopped) - 2 tsp
• Rosemary (fresh, chopped) - 2 tsp
• Lemon - 1
• Onion - 1
• Carrot (peeled and chopped) - 2
• Potatoes (peeled and halved) - 4
• Olive oil - 2 tbsp
• Salt - 2 tsp
• Black pepper (freshly ground) - 1 tsp
• Chicken stock - 1/2 cup

Instructions

1. Preheat the oven to 400°F.
2. Dry the chicken with paper towels and place it on a roasting tray.
3. Rub the chicken all over with butter, making sure to cover it well.
4. In a small bowl, mix the garlic, thyme, rosemary, salt, and pepper.
5. Rub the garlic and herb mixture under the skin of the chicken, spreading it evenly over the outside.
6. Chop the lemon in half and the onion in quarters.
7. Stuff the cavity of the chicken with the lemon and onion slices.
8. Arrange the carrots and potatoes around the chicken in the roasting tray.
9. Drizzle the olive oil over the vegetables and season them with a pinch of salt and pepper.
10. Pour the chicken stock into the base of the roasting tray, surrounding the chicken and vegetables.
11. Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F.
12. Baste the chicken occasionally with the juices from the tray during roasting.
13. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
14. Serve the roasted chicken with the vegetables and the pan juices drizzled over the top

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 109mgSodium: 972mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 31g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.