Sunday Roast Chicken

This classic roast chicken recipe uses only salt and pepper to highlight the natural flavour of the bird. With minimal ingredients and preparation, it delivers crispy skin and juicy, tender meat. Perfect for family meals or gatherings, this dish pairs well with a variety of sides for a comforting and versatile meal. Sunday Roast Chicken has always been a meal to forward to.

Prep Time 15

Cook Time 1 35

Total Time 1 50

Servings Portions

Ingredients

Instructions

Preheat your oven to 200°C (180°C fan) or 400°F.
Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. Pat the chicken dry with paper towels, ensuring the skin is as dry as possible for a crispy result.
1 large chicken
Rub olive oil all over the chicken to help the seasoning stick. Sprinkle the salt and pepper evenly over the entire bird, including inside the cavity.
2 tsp sea salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
Place the chicken breast-side up on a rack in a roasting pan. Roast in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature reaches 75°C (165°F) when measured at the thickest part of the thigh.
Remove the chicken from the oven and loosely tent it with foil. Let it rest for 15 minutes to allow the juices to redistribute.
Carve the chicken into portions and serve with your favourite sides, such as roasted vegetables, mashed potatoes, or a crisp green salad.

Equipment

Notes

Tips for an amazing Sunday Roast Chicken:

- For extra flavour, you can add halved garlic cloves or a sprig of rosemary inside the cavity.

- Use the pan drippings to make a simple gravy or sauce to accompany the chicken.

Nutrition