Classic Sunday Roast Chicken with Herbs
This classic Sunday Roast Chicken is a timeless family favorite, infused with the aromatic flavors of garlic, rosemary, and thyme. The bird is lovingly basted throughout the cooking process, resulting in juicy meat and crispy, golden skin. Perfectly seasoned with a blend of coarse and fine salts, this dish promises a memorable dining experience that captures the essence of a traditional Sunday dinner.
Equipment
- Large roasting pan or gratin dish
- Basting brush or large spoon
- Aluminum foil
- Kitchen twine (optional, for trussing)
- Meat thermometer (recommended)
Ingredients
Meat
- 1 whole Chicken 4 lbs / 1.8 kg, farm-raised, ready to cook
Produce
- 3 cloves Garlic unpeeled
- 1 sprig Fresh rosemary
- 2 sprigs Fresh thyme
Dairy
- 2 tablespoons Unsalted butter cut into small pieces [30g]
Oils & Vinegars
- 2 tablespoons Sunflower oil or grape seed oil [30ml]
Baking & Spices
- 1 teaspoon Coarse gray salt [6g]
- 1/2 teaspoon Whole black peppercorns [2g]
- to taste Fine salt and freshly ground black pepper
Instructions
Prepare the Chicken
- Preheat the oven to 350°F (180°C).
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Pat the chicken dry with paper towels, inside and out.
- Gently crush the unpeeled garlic cloves with the flat side of a knife.
- Stuff the chicken cavity with the crushed garlic cloves, rosemary sprig, and thyme sprigs.
- Add 1 teaspoon of coarse gray salt and 1/2 teaspoon of whole black peppercorns to the cavity.
- Truss the chicken if desired, to ensure even cooking.
Season and Prepare for Roasting
- Generously season the outside of the chicken with fine salt and freshly ground black pepper.
- Drizzle the sunflower or grape seed oil over the chicken, ensuring even coverage.
- Place small pieces of butter on top of the chicken.
- Position the chicken on its side in the roasting pan.
Roast the Chicken
- Roast for 30 minutes, then baste with the pan juices.
- Turn the chicken onto its other side, baste again, and roast for another 30 minutes.
- Flip the chicken breast-side up, add 1/4 cup (60ml) of water to the pan, baste, and roast for a final 30 minutes.
- Baste every 15 minutes during the entire cooking process.
- The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), and the juices run clear.
Rest and Serve
- Remove the chicken from the oven and transfer to a cutting board.
- Tent loosely with aluminum foil and let rest for 15 minutes with the breast-side down to allow juices to redistribute.
- Skim excess fat from the pan juices if desired.
- Carve the chicken, starting with the legs, then the breast and wings.
- Remove the herbs and garlic from the cavity before serving.
- Serve immediately on a warm platter, spooning the pan juices over the meat.
Notes
This recipe stays true to the classic French method of roasting chicken while providing clear, detailed instructions for the best results. The addition of specific temperatures and visual cues ensures that even novice cooks can achieve a perfectly roasted chicken. The basting technique and resting period are crucial steps that contribute to the juiciness and flavor of the final dish.
Notes
- Lighter Alternatives: For a lighter version, substitute the butter with olive oil or omit it entirely. You can also remove the chicken skin after cooking to reduce fat.
- Ingredient Substitutions: Swap sunflower oil with olive oil for a more Mediterranean flavor. If you prefer a richer taste, use white wine instead of water when basting. Fresh herbs can be replaced with dried ones in smaller quantities (1/3 of fresh amounts).
- Storage Instructions: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips: Reheat in a 300°F (150°C) oven for about 10-15 minutes to avoid drying out, or microwave with a cup of water beside the dish to maintain moisture.
Quick Tips
- Crispier Skin: To achieve extra crispy skin, roast the chicken at 400°F (200°C) for the last 10-15 minutes.
- Thicker Sauce: For a thicker pan sauce, mix a teaspoon of flour or cornstarch with water and add to the pan juices during the final basting. Stir over medium heat to thicken.
- Improving Texture: Ensure the chicken skin is fully dry before seasoning to promote crispness during roasting.
Side Dish Suggestions
- Vegetables: Serve with roasted root vegetables like carrots, potatoes, and parsnips, or a fresh green bean almondine.
- Salads: A simple arugula salad with lemon vinaigrette complements the flavors well.
- Pasta or Grains: Pair with buttered pasta or a light quinoa salad to balance the rich flavors of the chicken.
Nutritional Benefits
- Chicken: High in protein, aiding in muscle repair and overall health.
- Garlic: Rich in antioxidants and can help boost immune function.
- Herbs: Rosemary and thyme provide anti-inflammatory and antioxidant benefits.
- Sunflower Oil: A source of vitamin E, which supports skin health and acts as an antioxidant.
Serving Suggestions
- Portion Sizes: One chicken should serve 4 people, with each person enjoying a mix of white and dark meat.
- Presentation Tips: Carve the chicken at the table for an elegant touch, arranging the pieces on a large platter. Drizzle with the pan juices before serving.
- Beverages: Pair with a crisp white wine, like a Sauvignon Blanc, or a light herbal tea for non-alcoholic options.
- Sauces: Add a side of herb-infused gravy or lemon butter sauce to elevate the dish.
Meal Prep Tips
- Make Ahead: Prep the chicken by seasoning and stuffing the cavity the night before. Store it in the refrigerator, uncovered, to dry the skin for crispier results.
- Storage for Meal Prep: Portion the cooked chicken into individual servings and store in containers for easy weekday meals.
Customization Ideas
- Vegetarian Option: Substitute the chicken with roasted cauliflower or a whole butternut squash, seasoned with the same herbs and spices.
- Gluten-Free: This recipe is naturally gluten-free, but ensure any additional sides (like pasta) are gluten-free if necessary.
- Dairy-Free: Use olive oil in place of butter for a dairy-free version.
- Flavor Add-ins: For extra flavor, add lemon wedges or a handful of olives to the cavity before roasting. You can also try a sprinkle of paprika or smoked chili powder for a smoky twist.
