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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 23 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. Peel and quarter the potatoes
    Prep / hands 8–10 min Hands-on Prep ahead
  2. Parboil the potatoes for 10 minutes, then drain and rough up the edges in the colander
    Stovetop 14–16 min Hands-on
  3. 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. Peel the carrots and cut into batons
    Prep / hands 5–7 min Hands-on Prep ahead
  2. Simmer the carrots in salted water until just tender
    Stovetop 12–15 min Hands-on
  3. 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