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Some Meals Just Taste Like Simpler Times

Golden herb-roasted chicken on a bed of potatoes, carrots and onions — the Sunday dinner that tastes like simpler times.

By Hana MoriSeptember 5, 20268 min readDinner Jump to recipe ↓
Some Meals Just Taste Like Simpler Times

Some meals just taste like simpler times. A whole roast chicken with crackling herb skin, roasted right on top of potatoes, carrots and onions that soak up all the juices — served with mashed potatoes, green beans and warm rolls. It's Sunday dinner the way it used to be.

Three steps to crispy skin

  1. Dry the chicken. Pat it completely dry with paper towels — moisture is the enemy of crisp skin.
  2. Salt ahead. If you can, salt the chicken and leave it uncovered in the fridge overnight.
  3. Butter under the skin. Herb butter under the skin bastes the meat while the outside crisps.
How do you know it's done?

Use a thermometer: the thickest part of the thigh should read 74°C (165°F), and the juices should run clear.

The classic sides

Roast the vegetables under the chicken so they cook in the drippings. While it rests, whip up buttery mashed potatoes, blanch some green beans and warm a basket of dinner rolls. Spoon the pan juices over everything.

Leftovers

Shred leftover chicken for sandwiches, salads or our chicken noodle soup, and simmer the carcass with vegetables for an easy homemade stock.

The recipe

Herb-Roasted Chicken with Root Vegetables

Prep20 min
Cook1 hr 20 min
Serves4–6
LevelEasy

Ingredients

Tap to tick off as you go.

  • 1 whole chicken (1.8–2 kg), patted dry
  • 60 g softened butter
  • 2 tbsp chopped fresh rosemary and thyme
  • 3 garlic cloves, grated, plus 1 head halved
  • Zest of 1 lemon (keep the lemon)
  • 700 g baby potatoes, halved
  • 4 carrots, cut into chunks
  • 2 onions, quartered
  • 2 tbsp olive oil
  • Salt, black pepper and paprika

Method

  1. Heat the oven to 220°C (425°F). Mix the butter with herbs, grated garlic, lemon zest, salt and pepper.
  2. Loosen the breast skin with your fingers and spread most of the herb butter underneath. Rub the rest over the outside and season with salt, pepper and paprika.
  3. Stuff the cavity with the zested lemon (halved) and the halved garlic head. Tie the legs together.
  4. Toss the potatoes, carrots and onions with olive oil and salt in a large roasting dish. Set the chicken on top.
  5. Roast 1 hour 10–20 minutes, basting once halfway, until the thigh reaches 74°C (165°F).
  6. Rest the chicken 15 minutes before carving. Serve with the vegetables and pan juices spooned over.