Sunday roast chicken recipe

Name: Sunday roast chicken recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 parsley and thyme sprigs; 1.7 kg (3.7lbs) chicken; 0.5 lemon, sliced; 0.5 onion, sliced; 60 g (2.1oz) butter, softened; 2 tsp plain flour; 300 ml (10.6fl oz) chicken stock or giblet stock; 1 splash of red wine or sherry; 1 spoonful of redcurrant jelly or cranberry sauce (optional); 30 g (1.1oz) butter; 1 small onion, finely chopped; 1 cooking apple, peeled, cored, and grated; 60 g (2.1oz) fresh white breadcrumbs; 1 small egg, beaten; 1 tbsp chopped parsley; 1 tbsp chopped fresh thyme; 1 lemon, grated zest only; 1 pinch salt and black pepper

Servings: persons

3 parsley and thyme sprigs
1.7 kg (3.7lbs) chicken
0.5 lemon, sliced
0.5 onion, sliced
60 g (2.1oz) butter, softened
2 tsp plain flour
300 ml (10.6fl oz) chicken stock or giblet stock
1 splash of red wine or sherry
1 spoonful of redcurrant jelly or cranberry sauce (optional)
30 g (1.1oz) butter
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
60 g (2.1oz) fresh white breadcrumbs
1 small egg, beaten
1 tbsp chopped parsley
1 tbsp chopped fresh thyme
1 lemon, grated zest only
1 pinch salt and black pepper

1
Make the apple and herb stuffing: melt the butter in a saucepan, add the onion, and cook gently for a few minutes until softened.
2
Remove from the heat, cool slightly, then stir in the apple, breadcrumbs, egg, parsley, thyme, and lemon zest.
3
Season with salt and pepper, then leave until cold.
4
Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, and season well with black pepper.
5
Tie the legs together with string.
6
Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a small skewer, and pat into a rounded shape.
7
Put any remaining stuffing into a baking dish.
8
Weigh the stuffed chicken and calculate the roasting time at 20 minutes per 500g (1lb), plus an extra 20 minutes.
9
Rub the butter over the breast, and season with salt and pepper.
10
Place the chicken, breast-side down, in a roasting tin.
11
Roast in a preheated oven at 190C (170C fan, Gas 5) for the calculated time, turning the bird over when lightly browned and basting it every 20 minutes.
12
Put any stuffing in the oven for the last 40 minutes.
13
Check that the chicken is done, then transfer to a warmed serving platter, and cover with foil.
14
Make the gravy.
15
For the gravy: tilt the tin and spoon off all but 1 tbsp of the fat that is on the surface, leaving behind the cooking juices and sediment.
16
Put the tin on the hob.
17
Carve the chicken.
18
Remove the stuffing from the neck cavity and transfer to a serving dish.
19
Serve hot, with the gravy and roast potatoes.

1200

kcal

Calories

Fat

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 parsley and thyme sprigs, 1.7 kg (3.7lbs) chicken, 0.5 lemon, sliced, 0.5 onion, sliced, and more.

Yes, Sunday roast chicken recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!