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British

Sunday Roast Chicken Dinner

The full roast: golden chicken, crisp potatoes, honeyed carrots and proper gravy.

  • Serves4
  • Dishes4
  • Total time2 hr 2 min
  • Hands-on1 hr 6 min
  • DifficultyMedium
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Hand-drawn ink illustration of the dishes in Sunday Roast Chicken Dinner

A proper Sunday roast is really four dishes pretending to be one, and the whole trick is getting them to the table hot at the same moment. The chicken anchors everything; its resting window is when the potatoes crisp, the carrots glaze and the gravy comes together.

To drink: A light Pinot Noir, or a buttery Chardonnay for white drinkers.

The 4 dishes below are timed to finish together. Import the meal and Fatto schedules every step backwards from your chosen serving time — here's how that works.

The meal, dish by dish

Roast chicken

  • 1.5 kg whole chicken
  • 2 tbsp butter, softened
  • 1 lemon, halved
  • A few sprigs of thyme
  • Salt and black pepper
  1. Pat the chicken dry, rub all over with softened butter, season well and tuck the lemon and thyme inside
    Prep / hands 8–10 min Hands-on Prep ahead
  2. Roast the chicken until golden and cooked through (74°C in the thigh)
    Oven 200°C 75–85 min Unattended
  3. Rest the chicken loosely under foil so the juices settle
    Prep / hands 15–20 min Unattended
  4. Carve the chicken onto a warm platter
    Prep / hands 5–7 min Hands-on

Roast potatoes

  • 1 kg floury potatoes, peeled and quartered
  • 4 tbsp goose fat or oil
  • Salt
  1. Parboil the potatoes for 10 minutes, then drain and rough up the edges in the colander
    Stovetop 14–16 min Hands-on
  2. Roast the potatoes in hot fat, turning once, until deeply golden and crisp
    Oven 200°C 45–55 min Unattended

Honey-glazed carrots

  • 500 g carrots, cut into batons
  • 1 tbsp butter
  • 1 tbsp honey
  • Salt
  1. Simmer the carrots in salted water until just tender
    Stovetop 12–15 min Hands-on
  2. Drain, then toss with butter and honey over the heat to glaze
    Stovetop 4–6 min Hands-on

Pan gravy

  • Chicken pan juices
  • 1 tbsp flour
  • 400 ml chicken stock
  • Splash of white wine
  1. Make a roux with the pan juices and flour, then whisk in the wine and stock and simmer to a glossy gravy
    Stovetop 8–12 min Hands-on