Sunday Roast Chicken with Caramelised Roots
One-tray feast for the Sunday table
A comforting Sunday main that delivers crispy skin and caramelised roots without the effort of a deep roast. This method keeps the vegetables from steaming and allows the juices to infuse the meat, all in under 90 minutes.
Shopping list
- Whole chicken (approx 1.5 kg)
- Parsnip (500 g)
- Carrots (500 g)
- Potatoes (500 g, waxy)
- Olive oil (4 tbsp)
- Fresh thyme
- Garlic (3 cloves)
- Sea salt
- Cracked black pepper
- Fresh rosemary (2 sprigs)
- Lemon (1)
Ingredients
- 1 (approx 1.5 kg) Whole chicken with the giblets
- 500 g Parsnip peeled and cut into 4cm chunks
- 500 g Carrots peeled and cut into 4cm chunks
- 500 g Potatoes waxy type, halved
- 4 tbsp Olive oil
- 3 tbsp Fresh thyme stripped from the stalks
- 3 cloves Garlic crushed
- 1 tsp Sea salt to taste
- 1/2 tsp Cracked black pepper
- 2 sprigs Fresh rosemary 2 sprigs, for the cavity
- 1 Lemon halved, for the cavity
Method
-
5 min
Preheat the oven to 200C (180C fan). Rub the chicken cavity with a halved lemon and 1 sprig of rosemary, then secure the legs with kitchen string.
-
5 min
Toss the parsnips, carrots, and potatoes in a large roasting tray with 2 tablespoons of olive oil, thyme, garlic, salt, and pepper.
Tip Ensure the vegetables are in a single, even layer so they roast rather than steam.
-
5 min
Place the chicken on top of the vegetables. Pour the remaining 2 tablespoons of olive oil over the bird, ensuring the skin is well coated.
-
Roast in the top third of the oven for 45 minutes. The vegetables should begin to caramelise at the edges.
-
2 min
After 45 minutes, baste the chicken with the pan juices and return to the oven for a further 20-30 minutes.
Tip This step is crucial for the final golden colour of the skin.
-
2 min
Check for doneness by inserting a thin skewer into the thickest part of the thigh; the juices should run clear, with no pink tinge.
-
5 min
Transfer the tray to the side and rest the chicken, covered loosely with foil, for 10 minutes before carving.
Tip Resting allows the meat juices to redistribute.
Timing
- Prep
- 15 min
- Cook
- 55 min
- Rest
- 10 min
Chef's tips
- Pat the chicken completely dry with paper towels before roasting to ensure crispy skin.
- Do not skip the kitchen string; it keeps the bird compact and cooks it evenly.
- Roast the vegetables before adding the chicken if you prefer them very soft, or add them mid-way for a crunchier texture.
Swap it
- Chestnut Squash
- Swap in 500g for the parsnip for deeper autumn flavour.
- Duck
- A small duck is a luxurious twist; roast at 190°C until the juices run clear.
- Leeks
- Add 2 large leeks cut into thick rounds to the tray for a classic addition.
Serve with
- Gravy
- Make a simple pan gravy from the roasting juices, thinned with chicken stock.
- Cabbage
- Creamed cabbage provides a fresh, slightly acidic contrast to the rich meat.
Per serving
- Calories
- 485 kcal
- Protein
- 41 g
- Fat
- 24 g
- Carbs
- 28 g
Approximate, per serving.