Sunday Roast Chicken
Sunday Roast Chicken
Ingredients
For the Chicken
- 1 whole chicken
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- as needed salt, to taste
- as needed pepper, to taste
- 1 lemon
For the Vegetables
- 1 onion
- 4 carrots
- 4 parsnips
- 4 potatoes
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- as needed salt, to taste
- as needed pepper, to taste
- as needed fresh rosemary
- as needed fresh thyme
- as needed chicken stock, enough to cover the bottom of the tray
For the Gravy
- 1 tablespoon flour
- as needed chicken juices, from the roasting tray
- 300 ml chicken stock
- 1 tablespoon balsamic glaze
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- as needed fresh parsley, for garnish
Instructions
- 1
Preheat your oven to 180°C. Pat the whole chicken dry thoroughly with paper towels.
⏱️ 5 min•🌡️ 180
- 2
In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and salt and pepper to taste. Mix well to form a paste.
⏱️ 5 min
- 3
Rub the seasoning mix all over the chicken, ensuring it's evenly coated on all sides.
⏱️ 3 min
- 4
Slice the lemon and stuff the slices into the cavity of the chicken.
⏱️ 2 min
- 5
Chop the onion, carrots, parsnips, and potatoes into desired sizes for roasting.
⏱️ 5 min
- 6
Place the chopped vegetables in a large roasting tray. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 tablespoon of smoked paprika, 1 tablespoon of garlic powder, and season with salt and pepper to taste. Toss to combine the vegetables evenly.
⏱️ 5 min
- 7
Place the seasoned chicken on top of the vegetables in the roasting tray. Pour enough chicken stock into the bottom of the tray to cover it. Add fresh rosemary and thyme sprigs to the tray among the vegetables.
⏱️ 5 min
- 8
Roast the chicken and vegetables in the preheated oven for 1 hour and 30 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature of the thickest part of the thigh should reach 74°C (165°F).
⏱️ 90 min•🌡️ 180
- 9
Once roasted, carefully remove the chicken from the oven and transfer it to a plate or cutting board to rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender chicken.
⏱️ 10 min
- 10
While the chicken is resting, prepare the gravy. Carefully pour the chicken juices collected from the roasting tray into a saucepan. Add 1 tablespoon of flour to the saucepan.
⏱️ 3 min
- 11
Add 300 ml of chicken stock, 1 tablespoon of balsamic glaze, 1 tablespoon of red wine vinegar, and 2 teaspoons of honey to the saucepan. Stir the mixture constantly over medium heat until it thickens to your desired consistency.
⏱️ 7 min
- 12
Carve the rested roast chicken. Garnish with fresh parsley. Serve hot with the roasted vegetables and gravy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sunday Roast Chicken
For the Chicken
- 1 whole chicken
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- as needed salt, to taste
- as needed pepper, to taste
- 1 lemon
For the Vegetables
- 1 onion
- 4 carrots
- 4 parsnips
- 4 potatoes
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- as needed salt, to taste
- as needed pepper, to taste
- as needed fresh rosemary
- as needed fresh thyme
- as needed chicken stock, enough to cover the bottom of the tray
For the Gravy
- 1 tablespoon flour
- as needed chicken juices, from the roasting tray
- 300 ml chicken stock
- 1 tablespoon balsamic glaze
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- as needed fresh parsley, for garnish
Instructions
- 1
Preheat your oven to 180°C. Pat the whole chicken dry thoroughly with paper towels.
⏱️ 5 min•🌡️ 180 - 2
In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and salt and pepper to taste. Mix well to form a paste.
⏱️ 5 min - 3
Rub the seasoning mix all over the chicken, ensuring it's evenly coated on all sides.
⏱️ 3 min - 4
Slice the lemon and stuff the slices into the cavity of the chicken.
⏱️ 2 min - 5
Chop the onion, carrots, parsnips, and potatoes into desired sizes for roasting.
⏱️ 5 min - 6
Place the chopped vegetables in a large roasting tray. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 tablespoon of smoked paprika, 1 tablespoon of garlic powder, and season with salt and pepper to taste. Toss to combine the vegetables evenly.
⏱️ 5 min - 7
Place the seasoned chicken on top of the vegetables in the roasting tray. Pour enough chicken stock into the bottom of the tray to cover it. Add fresh rosemary and thyme sprigs to the tray among the vegetables.
⏱️ 5 min - 8
Roast the chicken and vegetables in the preheated oven for 1 hour and 30 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature of the thickest part of the thigh should reach 74°C (165°F).
⏱️ 90 min•🌡️ 180 - 9
Once roasted, carefully remove the chicken from the oven and transfer it to a plate or cutting board to rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender chicken.
⏱️ 10 min - 10
While the chicken is resting, prepare the gravy. Carefully pour the chicken juices collected from the roasting tray into a saucepan. Add 1 tablespoon of flour to the saucepan.
⏱️ 3 min - 11
Add 300 ml of chicken stock, 1 tablespoon of balsamic glaze, 1 tablespoon of red wine vinegar, and 2 teaspoons of honey to the saucepan. Stir the mixture constantly over medium heat until it thickens to your desired consistency.
⏱️ 7 min - 12
Carve the rested roast chicken. Garnish with fresh parsley. Serve hot with the roasted vegetables and gravy.
⏱️ 5 min