Sunday Roast Chicken Dinner

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Sunday Chicken Roast Dinner with Baked Potatoes and Carrots
Prepare a delicious, hearty Sunday roast that will bring the whole family together with this flavorful roast chicken recipe. Tender baked chicken, seasoned to perfection, served alongside golden baked potatoes and carrots, all topped off with a rich, apple-infused gravy. It's a classic meal with a sweet twist that will leave everyone satisfied.
Main Ingredients:
- 1 whole large chicken
- 350g carrots
- 500g potatoes
- 2 tablespoons of olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ingredients to Season the Chicken:
Blend the following ingredients into a seasoning paste:
- 1 red onion (chopped )
- 1 bunch spring onions
- Juice of 1 freshly squeezed lemon
- 1 jumbo cube (bouillon)
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 garlic cloves
- A few sprigs of fresh thyme
For the Apple Stuffing
- 1 apple (chopped)
- 1 tablespoon honey
Preparation
1. Season the Chicken
- Generously rub the chicken with the blended mixture, making sure the seasoning covers all parts of the chicken, including under the skin.
- Combine the chopped apple and honey, and stuff this mixture into the cavity of the chicken. Secure the opening using cocktail sticks to keep the stuffing inside.
2. Marinate Overnight
- Let the seasoned and stuffed chicken marinate in the fridge overnight. This helps the flavors deepen, making the roast more aromatic and flavorful.
Cooking Instructions
Next Day:
1. Roast the Chicken
- Preheat the oven to 180°C (350°F)
- Place the chicken on a roasting tray and bake for 45 minutes to 1 hour depending on the size of the bird. Baste the chicken with its juices every 20 minutes for a golden, crispy skin.
2. Prepare the Vegetables:
- While the chicken is roasting, peel and slice the carrots and potatoes into chunky pieces.
- Toss the vegetables with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of olive oil
- Spread them on a separate baking tray and bake in the oven alongside the chicken, turning occasionally until they are golden brown and crispy about 20-30 minutes
3. Make the Gravy:
- Once the chicken is fully cooked, remove it from the oven and set aside to rest.
- Carefully unseal the chicken and remove the apple stuffing.
- Pour the chicken juices and the apple stuffing into a small casserole dish. Simmer over medium heat, stirring occasionally, until the apples break down into the sauce.
If the gravy is too thin, whisk in 1 teaspoon of cornstarch to thicken it.
Serving
- Place the roasted chicken on a large serving platter.
- Arrange the golden baked potatoes and carrots around the chicken.
- Drizzle the apple-infused gravy over the top or serve on the side.
- Enjoy your delicious Sunday roast with family and friends!
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