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Sunday Roast Chook

Name: Sunday Roast Chook
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes (includes resting)
Yield: 6
Cuisine: Australia
Ingredients: 1.8kg undefined Whole chicken (Ensure chicken is at room temperature for even cooking. Remove giblets from cavity if present.); 80g undefined Unsalted butter, softened (Softened butter is crucial for easy spreading and getting under the skin.); 1 undefined Lemon (One half for stuffing, the other half for juice or serving.); 1 head undefined Garlic (Cut in half horizontally.); 4-6 undefined Fresh thyme sprigs (Or other hardy herbs like rosemary.); 800g undefined Potatoes (e.g., Maris Piper, Desiree) (Peeled and cut into large, even chunks.); 500g undefined Pumpkin (e.g., Butternut, Jap) (Peeled, deseeded, and cut into large, even chunks.); 3 tbsp undefined Olive oil (For roasting vegetables.); To taste undefined Salt (Coarse sea salt or kosher salt recommended.); To taste undefined Black pepper (Freshly ground black pepper.)

A classic Australian Sunday roast chicken, featuring incredibly crispy skin and tender meat, accompanied by perfectly roasted root vegetables. This recipe is simple to prepare and always a crowd-pleaser.

준비 시간25 minutes

조리 시간1 hour 30 minutes

총 시간1 hour 55 minutes (includes resting)

1회 제공량6

난이도Easy

2개의 수정· Feb 8

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👨‍🍳 조리법

1
Preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6). Remove the chicken from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This ensures more even cooking. Pat the chicken thoroughly dry, inside and out, with paper towels. This is a critical step for achieving crispy skin.
⏱️ 30 minutes (resting)
2
Gently loosen the skin over the chicken breasts and thighs by carefully sliding your fingers underneath. Take the softened butter and spread about two-thirds of it evenly under the skin, directly onto the meat. Rub the remaining butter all over the outside of the chicken. Season the chicken generously, both inside the cavity and all over the skin, with salt and freshly ground black pepper. Don't be shy with the seasoning!
⏱️ 10 minutes
3
Stuff the cavity of the chicken with the halved lemon, the halved garlic head, and the fresh thyme sprigs. This will infuse the chicken with aromatic flavours as it roasts.
⏱️ 5 minutes
4
Place the prepared chicken in a large roasting tin. Roast in the preheated oven for 1 hour and 30 minutes. For the first 30 minutes, you can baste the chicken with the pan juices if desired, but it's not essential. After 1 hour and 30 minutes, the chicken should be golden brown and cooked through. To check for doneness, pierce the thickest part of the thigh with a skewer; the juices should run clear.
⏱️ 1 hour 30 minutes
5
While the chicken is roasting, prepare the vegetables. In a separate bowl, toss the prepared potato and pumpkin chunks with 3 tablespoons of olive oil, salt, and pepper. About 45 minutes before the chicken is due to finish cooking (i.e., after it has been roasting for 45 minutes), remove the roasting tin from the oven. Carefully arrange the seasoned vegetables around the chicken in the tin. Turn the vegetables in the rendered chicken fat and juices to coat them evenly. Return the tin to the oven to continue roasting for the remaining 45 minutes, or until the vegetables are tender and golden brown.
⏱️ 45 minutes (during chicken roasting)
6
Once the chicken is cooked and the vegetables are tender, carefully remove the roasting tin from the oven. Transfer the chicken to a clean carving board or platter. Tent it loosely with foil and let it rest for at least 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender result. Serve the carved chicken with the roasted vegetables. Delicious with gravy made from the pan juices.
⏱️ 15 minutes (resting)

요리 기록 추적

💡 전문가 팁

✓Dry skin is essential for achieving a super crispy roast chicken. Don't skip the patting dry step!
✓Resting the chicken before carving is crucial for juicy, tender meat. Resist the urge to carve immediately.
✓This roast chicken is a beloved Sunday family tradition in Australia, perfect for gatherings.
✓For extra flavour, you can add a few sprigs of rosemary or other herbs to the roasting tin with the vegetables.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add stuffing: Prepare your favourite stuffing and cook it separately or loosely in the cavity.
Spatchcocked chicken: Flattening the chicken (spatchcocking) allows for faster, more even cooking and crispier skin.
Lemon herb butter: Mix chopped fresh herbs (like parsley, rosemary, or thyme) and lemon zest into the softened butter before spreading.