Sunday roast chicken
A golden, crispy chicken with juicy meat and potatoes that soak up all the pan juices, all in one dish.
ovenfamilysunday
- Prep15 min
- Cook1 hr 20 min
- Rest10 min
- DifficultyEasy
- Budget€€
Roast chicken is the smell of Sunday lunch. There’s nothing complicated about it, but three little moves make all the difference between a dry bird and a juicy one with crispy skin.
Ingredients
Makes 4 people
Method
- Take the chicken out of the fridge 1 hour before cooking so it cooks more evenly. Preheat the oven to 210 °C.
- Slip the halved lemon and 2 sprigs of thyme inside the chicken. Rub the soft butter all over the skin and season generously with salt and pepper.
- In a large roasting dish, toss the halved potatoes with the unpeeled garlic cloves, the rest of the thyme and the olive oil.
- Lay the chicken on its side (one leg facing up) in the middle of the potatoes, pour the water into the bottom of the dish and roast for 25 minutes.
- Turn the chicken onto its other leg and roast for another 25 minutes, basting it with the juices.
- Turn it onto its back and finish with 30 more minutes, still basting. The juices running from the thigh should be clear.
- Let the chicken rest for 10 minutes under a sheet of foil before carving, so the meat stays nice and juicy.
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