Sunday roast chicken
Roast chicken with sage-and-onion stuffing, roast potatoes and pan gravy
Sunday lunch across England and Wales means a roast, and a golden chicken is the most common one on family tables, with crisp roast potatoes, vegetables and gravy made in the roasting tin. A lemon and herbs perfume the bird from inside, and a sage-and-onion stuffing is baked alongside so the chicken cooks evenly. The stuffing can include sausage meat (pork) if you like; leave it out for a pork-free roast. Chef's tip: dry the skin with kitchen paper and leave the bird uncovered in the fridge overnight; dry skin is crisp skin.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
For the potatoes
For the stuffing
For the gravy
Method
0/7 doneStep 1: Take 3 ½ lb whole chicken out of the fridge 30 minutes before roasting. Heat the oven to 400°F (350°F fan). Do not wash the raw chicken; it spreads bacteria. Pat it dry.
30 minStep 2: Put 2 carrots and 1 onion in a roasting tin as a trivet. Push 1 lemon, 4 sprigs fresh thyme and 1 bulb garlic into the cavity, rub the skin with 1 oz soft butter and season with 1 tsp salt and ½ tsp black pepper. Sit the bird on the vegetables.
5 minStep 3: Roast for about 1 hour 20 minutes (20 minutes per 500 g plus 20 minutes), basting once. It is done when a thermometer in the thickest part of the thigh, not touching bone, reads 165°F and the juices run clear with no pink.
80 minStep 4: Meanwhile boil 2 ⅝ lb floury potatoes in salted water for 8 minutes, drain and shake in the pan to rough up the edges. Heat 4 tbsp vegetable oil or goose fat in a second tin in the oven for 5 minutes, add the potatoes carefully (the fat spits), turn to coat and roast for 50–60 minutes, turning once, until crisp and golden.
65 minStep 5: For the stuffing, soften 1 onion in ⅞ oz butter for 8 minutes, then mix with 3 ½ oz fresh breadcrumbs, 1 tbsp fresh sage, 1 egg and 7 oz pork sausage meat if using. Press into a small greased dish and bake for 35 minutes until golden and, if using sausage meat, 160°F in the centre.
45 minStep 6: Lift the chicken onto a board, cover loosely with foil and rest for 15–20 minutes. A common mistake is carving straight away; the juices run out and the meat dries.
15 minStep 7: Spoon most of the fat from the tin, set it over a medium heat, stir in 1 tbsp plain flour and cook for 1 minute, then whisk in 2 cups chicken stock, scraping up the sticky bits. Simmer for 5 minutes, strain and season. Carve the chicken and serve with the potatoes, stuffing and gravy.
8 min
Nutrition per serving
- Calories
- 880 kcal
- Protein
- 62 g
- Carbs
- 62 g
- Fat
- 42 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sunday roast chicken take?
- About 130 minutes in total: 30 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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