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Classic Roast Chicken Dinner Recipe

British · Main course · 110 min total

A perfectly roasted chicken with crispy skin and juicy meat, served with golden roast potatoes, carrots, and a rich gravy. This classic Sunday dinner is easier than you think.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 4 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 lbs potatoes, peeled and cut into 2-inch chunks
• 4 large carrots, peeled and cut into 2-inch pieces
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth

Instructions

1. Preheat oven to 425°F (220°C). Pat chicken dry with paper towels. Rub olive oil all over chicken, then season inside and out with salt and pepper.
2. Stuff lemon halves, garlic, rosemary, and thyme into the cavity. Tie legs together with kitchen twine and tuck wing tips under.
3. Place chicken breast-side up on a rack in a roasting pan. Roast for 15 minutes, then reduce heat to 375°F (190°C). Continue roasting for about 1 hour more, or until internal temperature reaches 165°F (74°C) in the thigh.
4. While chicken roasts, toss potatoes and carrots with olive oil, salt, and pepper. After chicken has been roasting for 30 minutes, add vegetables to the pan around the chicken.
5. When chicken is done, transfer to a cutting board and let rest for 15 minutes. Remove vegetables to a serving dish and keep warm.
6. To make gravy: Place roasting pan over medium heat. Add butter and flour, whisking for 1 minute. Slowly pour in chicken broth, scraping up browned bits. Simmer until thickened, about 5 minutes. Season with salt and pepper.
7. Carve chicken and serve with vegetables and gravy.

Tips

• Let chicken rest before carving to keep juices in.
• For extra crispy skin, dry brine the chicken overnight in the fridge.
• Leftover chicken can be used in sandwiches or salads.

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