Ah, “Sunday Chicken” is usually a simple, comforting roast chicken that’s perfect for a family meal—crispy on the outside, juicy on the inside, and often cooked with vegetables. Here’s a straightforward recipe:
Ingredients (Serves 4–6)
- 1 whole chicken (about 4–5 lbs / 1.8–2.3 kg)
- 3–4 cloves garlic, minced
- 2 tbsp olive oil or melted butter
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Salt and black pepper to taste
- Optional: 1 lemon, halved
- Optional: 4–5 carrots, cut into chunks, and 2–3 potatoes, diced, to roast with the chicken
Instructions
- Preheat oven
- 200°C (400°F).
- Prepare the chicken
- Pat the chicken dry with paper towels.
- Rub the outside with olive oil or butter, garlic, paprika, thyme/rosemary, salt, and pepper.
- Optional: place lemon halves inside the cavity for extra flavor.
- Arrange vegetables (optional)
- Place carrots and potatoes in the roasting pan. Drizzle with a little oil and season with salt and pepper.
- Place chicken on top of the vegetables.
- Roast
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste the chicken with pan juices halfway through cooking for extra juiciness.
- Rest and serve
- Let the chicken rest 10–15 minutes before carving to retain juices.
- Serve with the roasted vegetables and pan juices.
Tips
- For extra crispy skin, pat the chicken very dry and roast uncovered.
- You can add onions, garlic cloves, or celery under the chicken for more flavor.
- Leftover chicken can be used in soups, salads, or sandwiches.
If you want, I can give a super-easy 4-ingredient Sunday Chicken version that’s ready in under 90 minutes with minimal prep but still crispy and flavorful.
Do you want me to do that?
