Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

This is a lovely recipe which will give you rotisserie style chicken, with juicy meat and a crispy skin.

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

People often ask what goes well with Roast chicken, so I've also included cooking times and an order of instructions if you wanted to make the roast potatoes, vegetables and gravy to make this a complete full of flavor and easy recipe for a chicken dinner.

We make Roast Chicken most weekends, so I thought it was about time we updated the photos so any of you revisiting this recipe might wonder, it's the same recipe, we've just updated the pictures for you.

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Often people can feel a little intimidated at the thought of cooking a Sunday Roast Dinner.

It can turn into a nightmare if you don't organise yourself and get your timings right so that everything is ready at the right time.

A traditional Sunday Roast dinner would usually be made up of a joint of meat, whether it be a whole chicken, leg of lamb, joint of beef or pork, along with roast potatoes, Yorkshire Puddings, a selection of vegetables, and gravy.

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

The beauty of having a roast dinner is that any leftovers can be used the following day, such as roast chicken sandwiches, or chopping the cold meat into cubes and adding to a fried rice for your Monday dinner!

So here we have our lovely Roast Chicken Dinner recipe.

There's also 'Bubble and Squeak' which is a mixture of all the left over vegetables and potatoes, fried up and eaten with gravy the following day.

So you may think you would never get through a joint of meat or a whole chicken, but it really can save you money as larger cuts of meat are often cheaper, and much tastier when cooked whole.

Here you will be shown how to roast a whole chicken and keep it moist, and also get a nice crispy skin. 

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

We will keep it healthy, using very little oil, and no butter.

There's also a link to how to make crispy crunchy roast potatoes, so trust me, this recipe doesn't require any skill, apart from thinking about your timings, but you do that every day when you have to get up for work or catch a bus right?

At the end of our Roast Chicken dinner recipe, I've added a few other side dishes if you'd like to make those instead of the side dishes in this recipe.

They're all very popular recipe and are suitable for any time of year as the ingredients are always available in the supermarkets. Please enjoy!

Ingredients

The chicken

1 Whole chicken. Allow a 4lb bird for 4 persons
1 onion Sliced
2 Cloves Garlic
2 Tablespoons Tarragon or mixed herbs of your choice
Juice of 1 lemon plus remainder of lemon cut into pieces
salt and pepper
1 Tablespoon olive oil

The Gravy

2 Tablespoon cornflour or gravy thickener (follow thickener guide for quantity)
500 ml or 1/2 quart of boiling water or better, use the water from the vegetables you have cooked.
1 chicken stock cube.
salt & pepper if needed.
Juices from the roasted chicken

The potatoes

Calculate roughly 2 medium-sized potatoes per person.
See here for cooking instructions for roasting potatoes

The vegetables

Choose vegetables that you like and are in season. for example, broccol, cauliflower, Brussel sprouts, carrots, cabbage etc. Whatever takes your fancy!

Instructions

1. Turn oven on to 220C, 425F, Gas 7

Prepare the chicken.

2. Remove any innards if necessary.
Tidy the bird up. First, tuck the wings underneath so they're not exposed and get burnt. See photos .

Sunday Roast Chicken Dinner, how to prepare the chicken
Fold each wing under the chicken

3. We will be cooking the chicken on a very high heat to keep it moist and succulent.

We have to make sure it cooks evenly, so now we need to make a slit in between the leg and the main body of the chicken on both sides.

Sunday Roast Chicken Dinner, how to prepare the chicken
Slash through where the skin is holding the leg to the main body

This area is generally the thickest part and takes longer to cook, so by doing this we will make sure the legs will cook at the same speed at the white meat.

Sunday Roasted Whole Chicken Dinner, raw

If you are going to boil your vegetables, keep the used water to add to your gravy. It’s full of vitamins and will add flavor to your gravy!

4. Line a roasting tin with foil (easier to wash up after!).

5. Peel and slice the onion into circles and place on the bottom of the tray. The chicken will sit on top of the onions.

Adding onions will flavor the juices in the tray which will be added to the gravy and also the steam from the onions cooking will keep the chicken moist as well as add flavor.

6. Make up a quick wet marinade. Add the garlic, lemon juice, tarragon, olive oil & salt and pepper into a mortar and pestle and beat until mashed together.

If you don’t have a mortar and pestle, mix together in a bowl, you will need to pass the garlic through a garlic press first.

7. Rub the marinade all over the chicken and place the chicken on the onions, in your roasting tray.

Add the bits of lemon left over from the juice in the cavity of the chicken.

8. Place a sheet of foil over the chicken, lifting in the center (pinch it and pull slightly) so the foil is not touching the top of the chicken.

This will allow for heat and steam to circulate better and the skin won't stick to the foil.

Sunday Roast Chicken Dinner, how to prepare the chicken

The photo below shows a variation marinade I often use.

I have flat leaf parsley, garlic, red currant jelly and olive oil, together with some sliced onions on the top, as well as underneath the chicken.

So delicious!

Feel free to make up some other herb variations of your choice too.

Sunday Roast Chicken Dinner showing marinade

9. Place the chicken in the oven and allow 15 minutes per pound. So a 4lb chicken would take 1 hour total cooking time at the temperature listed above.

10. At this point, prepare the roast potatoes and place in the oven after the chicken has been cooking for 30 minutes. See here for our Roast Potatoes recipe

Prepare your chosen vegetables.

11. Start cooking your vegetables when you have taken your chicken out of the oven.

If you want to cook them now, you will need to keep them warm somewhere or reheat.

12. Take the chicken out of the oven after 45 minutes, and remove the foil from the top.

Sunday Roast Chicken Dinner, basting
Ready for browning

Spoon any juices into a gravy saucepan and return the chicken to the oven for the last 15 minutes to brown up.

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

At this point, start cooking your vegetables.

Make up the gravy.

If you are boiling the vegetables, use the cooked vegetable water and add to a saucepan, together with the other gravy ingredients and heat up, stir to make sure there are no lumps.

If you are using a different size chicken, take the foil off 15 minutes before the end cooking time for the chicken to brown.


13. When the cooking time is up for the chicken, take it out of the oven and cover with the foil you removed from step 12.

Let it rest until your potatoes are ready or for about 15 minutes.

If you try and carve the white meat when it is too hot and not rested it will all fall apart and make a mess! So be patient and let the meat rest!

14. Carve the chicken.

I usually start by removing the leg & wing from one side and then carve the breast on that same side.

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

Then repeat the other side. Serve at the table with vegetables, potatoes & your delicious gravy!

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes


Take a look at the photos and see how moist the white meat is.

Remember, we haven't used any butter, and just 1 Tablespoon of olive oil for the wet rub.

You can make this meal for sure! Just follow the instructions and you will be fine.

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

Sunday Roast Chicken Dinner

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes

Ingredients

The chicken

  • 1 Whole chicken. Allow a 4lb bird for 4 persons
  • 1 onion Sliced, see step 5 photo below
  • 2 Cloves Garlic
  • 2 Tablespoons Tarragon or mixed herbs of your choice
  • pieces Juice of 1 lemon plus remainder of lemon cut into
  • salt and pepper
  • 1 Tablespoon olive oil

The Gravy

  • 2 Tablespoon cornflour or gravy thickener, follow thickener guide for quantity
  • 500 ml or 1/2 quart of boiling water or better, use the water from the vegetables you have cooked.
  • 1 chicken stock cube.
  • salt & pepper if needed.
  • Juices from the roasted chicken

The potatoes

  • Calculate roughly 2 medium sized potatoes per person.

The vegetables

  • in Choose vegetables that you like and are season. for example, broccoli, cauliflower, Brussel sprouts, carrots,cabbage etc. Whatever takes your fancy!

Instructions

  1. Turn oven on to 220C, 425F, Gas 7
  2. Prepare the chicken. Give it a wash and remove any innards if necessary.
  3. Tidy the bird up. first, tuck the wings underneath so they're not exposed and get burnt.
  4. We will be cooking the chicken on a very high heat to keep it moist and succulent. We have to make sure it cooks evenly, so now we need to make a slit in between the leg and the main body of the chicken on both sides. This area is generally the thickest part and takes longer to cook, so by doing this we will make sure the legs will cook at the same speed at the white meat.
  5. Line a roasting tin with foil (easier to wash up after!).
  6. Peel and slice onion into circles and place on the bottom of the tray. The chicken will sit on top of the onions.
  7. Adding onions will flavour the juices in the tray which will be added to the gravy and also the steam from the onions cooking will keep the chicken moist as well as add flavour.
  8. Make up a quick wet marinade. Add the garlic, lemon juice, tarragon, olive oil & salt and pepper into a mortar and pestle and beat until mashed together. If you don't have a mortar and pestle, mix together in a bowl, you will need to pass the garlic through a garlic press first.
  9. Rub the marinade all over the chicken and place the chicken on the onions, in your roasting tray. Add the bits of lemon left over from the juice in the cavity of the chicken.
  10. Place a sheet of foil over the chicken , lifting in the center (pinch it and pull slightly) so the foil is not touching the top of the chicken. This will allow for heat and steam to circulate better and the skin won't stick to the foil.
  11. Place the chicken in the oven and allow 15 minutes per pound. So a 4lb chicken would take 1 hour total cooking time at the temperature listed above.
  12. At this point, prepare the roast potatoes and place in the oven after the chicken has been cooking for 30 minutes.
  13. Prepare your chosen vegetables. Start cooking your vegetables when you have taken your chicken out of the oven. If you want to cook them now, you will need to keep them warm somewhere or reheat.
  14. Take the chicken out of the oven after 45 minutes, and remove the foil from the top. Spoon any juices into a gravy saucepan and return the chicken to the oven for the last 15 minutes to brown up.
  15. At this point, start cooking your vegetables.
  16. Make up the gravy. If you are boiling the vegetables, use the cooked vegetable water and add to a saucepan, together with the other gravy ingredients and heat up, stir to make sure there are no lumps.
  17. If you are using a different size chicken, take the foil off 15 minutes before the end cooking time for the chicken to brown.
  18. When the cooking time is up for the chicken, take it out of the oven and cover with the foil you removed from step 12. Let it rest until your potatoes are ready or for about 15 minutes.
  19. If you try and carve the white meat when it is too hot and not rested it will all fall apart and make a mess! So be patient and let the meat rest!
  20. Carve the chicken. I usually start by removing the leg & wing from one side and then carve the breast on that same side. Then repeat the other side. Serve at the table with vegetables, potatoes & your delicious gravy!
  21. Remember, we haven't used any butter, and just 1 Tablespoon of olive oil for the wet rub. You can make this meal for sure! Just follow the instructions and you will be fine.
Nutrition Information:
Yield: 8 Serving Size: 6
Amount Per Serving: Calories: 704Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 209mgSodium: 377mgCarbohydrates: 25gFiber: 5gSugar: 8gProtein: 70g

Nutrition information isn’t always accurate

and something for dessert which is nice and easy and you can make ahead too! Easy Mandarin Dessert

Easy Mandarin Dessert. Amazingly easy and so delicious. Simply OUT OF THIS WORLD! | Lovefoodies.com

Delicious Roast Dinner Ideas

Here's a selection of delicious Roast Dinners for you to enjoy!

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14 thoughts shared

  1. I have noted on the Roast Chicken recipe you should wash the chicken this is a very big NO NO in the UK This is a certain way to spread food poisoning. Environmental health in the UK advises against this practice just get in touch with any Environmental Health Department the UK which can be found on the local councils websites. This practice was outlawed in the mid 1970’s I should know I was in catering and this is what the environmental officer when they gave us some training. This has not changed since then obviously I do not know what other countries advise.

  2. 5 stars
    Hi, I’m going to try this method as i think too many times we overcook the meat and dry it up. I am however concerned about the advice to wash the chicken due to the high risk of spreading harmful germs that are present in most chicken today, can you please confirm that this is good practice?

    1. Hi Stevie, you are right, in the uk there is a health and safety thing where they are advising not to wash poultry in the sink due to the risk of bacteria. If you have concerns, then please do following the advice on the packaging regarding not washing the chicken. However, if you make sure you don’t splash the water everywhere and clean down the sink area after washing the chicken you will be fine (the guidelines also suggest that using an anti bacterial spray, such as dettol kitchen spray etc). Personally, I like to wash the chicken and clean down the sink straight afterwards. It is government advice because as you know, not everyone’s hygiene standards are great and some people simply aren’t aware of the risk of cross contamination when handling raw meat.
      I hope this helps!!

  3. Suggestion from an ancient cook: Splaycock the chicken, rub both sides with the marinade. I use Yukon Gold potatoes cut into large wedges- enough to fill the bottom of your roasting pan as they (and the onions) become a rack for the chicken to rest on while cooking. Splaycocking also allows more even cooking time between breast and leg/thigh, and cuts overall time by 10-15 minutes.

  4. thanks for the repost i’ll definitely try this the next time i do a sunday roast. i’m currently using the temp of 175 degrees for my roast