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Classic Sunday Roast Chicken Dinner

A comforting and hearty roast chicken dinner with buttery herbs, lemon, roasted potatoes, and carrots, perfect for family gatherings or quiet nights.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 2100
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken (about 4-5 lbs) Choose a smooth-skinned, fresh chicken.
  • 3 tbsp unsalted butter, softened For mixing with herbs.
  • 1 tbsp fresh rosemary, chopped Use dried if fresh is not available.
  • 1 tbsp fresh thyme, chopped Use dried if fresh is not available.
  • 1 tsp salt Plus more for vegetables.
  • 1/2 tsp black pepper
  • 1 whole lemon, halved For stuffing inside the chicken.
  • 4 cloves garlic, smashed For flavor inside the chicken.
For the Vegetables
  • 1.5 lbs baby potatoes, halved Can substitute with Yukon Gold or red potatoes.
  • 3 pieces carrots, cut into chunks Can swap with sweet potatoes.
  • 2 tbsp olive oil For tossing the vegetables.

Method
 

Preparation
  1. Preheat the oven to 425°F. Remove the giblets from the chicken and pat the chicken dry with paper towels.
  2. In a small bowl, mix softened butter with chopped rosemary, thyme, salt, and black pepper until smooth.
  3. Loosen the skin over the breast of the chicken, rub half of the herb butter under the skin, and spread the rest over the outside.
  4. Stuff the lemon halves and smashed garlic into the cavity of the chicken.
  5. Tie the legs together with kitchen twine if desired.
  6. Toss the halved baby potatoes and carrot chunks with olive oil, salt, and pepper, then arrange them around the chicken in a roasting pan.
Roasting
  1. Roast the chicken for 20 minutes at 425°F, then reduce the temperature to 375°F and continue roasting for 55 to 60 minutes.
  2. Check that the thickest part of the thigh reaches 165°F. Remove from oven and let it rest, tented with foil, for 15 minutes.
Serving
  1. Carve the chicken and serve it with the roasted vegetables, spooning the pan juices over the top.

Notes

Let the chicken rest after roasting to retain moisture. You can serve this dish with a green salad, rolls, or steamed vegetables. Store leftovers in an airtight container in the refrigerator for up to 4 days.