Reader FavoriteSunday Roast Chicken Dinner
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A whole roast chicken with crispy golden skin, surrounded by roasted potatoes and carrots. The ultimate cozy Sunday dinner — impressive yet surprisingly simple.
By Mia HartwellUpdated September 3, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Crispy-skinned whole roast chicken
- A complete Sunday dinner on one pan
- 44g of protein per serving
- Impressive yet surprisingly simple
Sunday Roast Chicken Dinner
1 hr 40 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 540kcal
- Protein
- 44g
- Carbs
- 30g
- Fat
- 27g
- Fiber
- 4g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken very dry. Mix the softened butter with the garlic, salt, and pepper, and rub all over and under the skin.
- 2
Stuff the cavity with the lemon halves and herbs.
- 3
Toss the potatoes and carrots with olive oil, salt, and pepper, and scatter them in a roasting pan. Set the chicken on top, breast-side up.
- 4
Roast 70-85 minutes, until the skin is deep golden and the thickest part of the thigh reaches 165°F (74°C).
- 5
Rest the chicken 15 minutes before carving (essential for juicy meat).
- 6
Carve and serve with the roasted vegetables and pan juices.
Pro Tips for the Best Results
- Pat the chicken very dry and rub butter under the skin for the crispiest, most golden skin.
- Roast the chicken on top of the vegetables so they soak up the flavorful drippings.
- Use a thermometer in the thickest part of the thigh — 165°F (74°C) is done.
- Rest 15 minutes before carving so the juices redistribute.
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How to Cook Sunday Roast Chicken Dinner
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Prep for crispy skin
Pat the chicken very dry — the single most important step for crispy skin — then rub garlic-herb butter all over and under the skin. Stuffing the cavity with lemon and herbs perfumes the meat from the inside.
Roast over the vegetables
Set the chicken on top of the potatoes and carrots so they roast in the flavorful drippings while the chicken's skin crisps at high heat. Roast until the thigh reaches a safe 165°F (74°C).
Rest before carving
Let the chicken rest 15 minutes before carving — this is essential. Resting lets the juices redistribute so the meat stays moist instead of drying out the moment you cut in. Serve with the vegetables and pan juices.
Storage & Make-Ahead
Refrigerate leftover chicken in an airtight container for up to 4 days; use it in soups, salads, and sandwiches. Save the carcass to make broth.
Serving Suggestions
This sunday roast chicken dinner pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How long does it take to roast a chicken?+
Roughly 20 minutes per pound at 425°F, but always confirm doneness with a thermometer at 165°F (74°C) in the thigh.
How do I get crispy skin?+
Dry the skin thoroughly, rub with butter, and roast at high heat. Patting it dry is the most important step.
Can I add other vegetables?+
Onions, parsnips, or Brussels sprouts all roast well alongside; cut them in similar sizes.
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