British · Classics · Gluten-free · Nut-free

Sunday Roast Chicken

Golden, herb-buttered roast chicken with crispy skin and pan juices.

Ingredients

• • 1 whole chicken
• • 60 g butter
• • 4 cloves garlic
• • 1 lemon
• • 1 tsp thyme
• • 1 tsp rosemary
• • 800 g potatoes
• • 4 tbsp olive oil
• • 1 tsp (or to taste) salt
• • ½ tsp (or to taste) black pepper

Method

1. 1Rub chicken with softened butter, garlic, herbs, salt and pepper.
2. 2Stuff the cavity with lemon halves and thyme.
3. 3Roast at 200°C for about 1 hour 15 minutes, basting twice.
4. 4Rest 15 minutes before carving; serve with roast potatoes.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.