Traditional Sunday Roast Chicken with All the Trimmings
Golden roast chicken with crispy skin, herb stuffing, and rich gravy. The Australian Sunday dinner that brings families together.
The Story Behind This Recipe
My grandmother's Sunday tradition since 1970 - Sarah Mitchell
In Australian homes from the 1950s through today, Sunday roast has been sacred. My family's tradition started with my great-grandmother in post-war Sydney, when a whole chicken was the centerpiece of the week's most important meal. Sunday roast wasn't just dinner - it was the ritual that held the family together.
My grandmother took over the tradition in the 1970s, cooking this same roast every single Sunday for forty-five years. The routine never changed: church at 9am, home by 11am, chicken in the oven by 11:30am, family around the table at 1pm sharp. The house would fill with that unmistakable smell of roasting chicken, butter-browned potatoes, and fresh herbs. We'd set the "good" table with the linen cloth, and everyone - absolutely everyone - was expected to be there.
The genius of Grandma's roast was its simplicity. No fancy techniques, no complicated ingredients - just a good free-range chicken, plenty of butter, fresh herbs from the garden, and proper timing. "The secret is butter under the skin," she'd say, sliding herb butter between the skin and breast meat. "And never, ever skimp on resting time. A rushed chicken is a dry chicken."
She served it the same way every week: carved at the table by my grandfather, crispy skin distributed fairly (this was serious business), surrounded by roast potatoes, pumpkin, and carrots, with rich pan gravy and bread sauce on the side. The Sunday roast taught us patience, gratitude, and the value of gathering together. Even now, decades later, when I roast a chicken on Sunday, I feel my grandmother's presence in my kitchen, reminding me that some traditions are worth keeping.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Chicken
For the Vegetables
For the Gravy
Pro Tips
- • Bringing the chicken to room temperature before roasting ensures even cooking throughout.
- • Dry skin is essential for crispiness - pat it very dry with paper towels.
- • The herb butter under the skin bastes the breast meat from inside, keeping it incredibly moist.
- • Don't skip the resting time - 20 minutes minimum. This is what makes the difference between dry and juicy chicken.
- • Save the carcass for making stock - it's what Grandma would do.
- • For extra crispy skin, you can blast it under the grill for the last 5 minutes of cooking.
- • The vegetables roasting alongside absorb all the chicken's flavors - they're almost better than the chicken itself.
Storage
Leftovers keep refrigerated for 3-4 days. Store carved chicken separately from gravy. Chicken can be frozen for up to 3 months, though the skin won't crisp up again.
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced). Remove the chicken from the fridge 30 minutes before cooking to bring to room temperature - this ensures even cooking. Pat the chicken completely dry inside and out with paper towels. Dry skin = crispy skin.
30 minutes - 2
Prepare the herb butter: Take 60g of the softened butter and mix it with 2 smashed garlic cloves, 2 thyme sprigs (leaves stripped), and 1 rosemary sprig (chopped). Season well with salt and pepper. This butter is flavor gold.
- 3
Carefully slide your fingers between the chicken skin and breast meat to create pockets. Be gentle - you don't want to tear the skin. Push the herb butter under the skin, spreading it evenly over both breasts. This bastes the meat from the inside as it cooks.
- 4
Stuff the cavity with the quartered onion, lemon halves, remaining garlic cloves, and remaining herb sprigs. These aromatics flavor the chicken from within and perfume the gravy. Tie the legs together with kitchen string.
- 5
Rub the outside of the chicken all over with the remaining 40g butter, then drizzle with olive oil. Season very generously with salt and pepper - more than you think you need. The skin should be well-coated. Place breast-side up in a roasting pan.
- 6
Roast for 20 minutes at 200°C. This initial high heat starts the crisping process. After 20 minutes, reduce temperature to 180°C (160°C fan-forced) and continue roasting for 60-70 minutes, basting every 20 minutes with the pan juices.
1 hour 30 minutes - 7
While the chicken roasts, prepare the vegetables. Toss potatoes, pumpkin, and carrots with olive oil, salt, and pepper. After the chicken has been roasting for 30 minutes, add the vegetables to the roasting pan around the chicken (or use a separate pan).
1 hour - 8
Check doneness: the chicken is ready when juices run clear when you pierce the thickest part of the thigh, or when a thermometer reads 75°C in the thickest part of the thigh. The skin should be deep golden and crispy.
- 9
This is crucial: Remove the chicken to a carving board or platter, tent loosely with foil, and let it rest for 20 minutes. Don't skip this! Resting allows the juices to redistribute, ensuring moist, tender meat. The chicken will stay hot.
20 minutes - 10
While the chicken rests, make the gravy. Pour off most of the fat from the roasting pan, leaving about 2 tablespoons and all the brown bits. Place the pan over medium heat on the stovetop. Sprinkle in flour and whisk to make a paste.
2 minutes - 11
Cook the flour paste for 2 minutes, whisking constantly - this removes the raw flour taste. Gradually add the wine (if using), whisking until smooth. Then gradually add the hot chicken stock, whisking constantly to prevent lumps.
5 minutes - 12
Simmer the gravy for 5-7 minutes, whisking occasionally, until thickened to your liking. Scrape up all those delicious brown bits from the pan - that's pure flavor. Season with salt and pepper. Strain through a sieve if you want it perfectly smooth.
7 minutes - 13
Carve the chicken: Remove the legs first, then the wings. Slice the breast meat, making sure each person gets some crispy skin. Serve on warmed plates with roast vegetables, generous gravy, and any traditional sides your family loves.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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