Roast Chicken Dinner

There’s a reason roast chicken never goes out of style.

It’s simple, affordable, and when cooked properly — one of the best Sunday dinners you can put on the table.

This week, we’re kicking off our Sunday Roast series with a proper whole chicken — showing you how to get crispy skin, juicy meat, and plenty for leftovers.

🛒 What You’ll Need (Serves 4–6)

• 1 whole chicken (1.5–2kg)
• 50g butter (softened)
• Salt & black pepper
• 1 lemon (optional)
• 1 onion, halved
• 2–3 carrots, chopped
• 500g potatoes (for roasting)
• Chicken stock (for gravy)

🔪 Butcher’s Prep Tip

Take the chicken out of the fridge 30–60 minutes before cooking.

This helps it cook evenly and keeps the meat tender.

🔥 How to Cook (Step-by-Step)

1. Preheat oven to 190°C
2. Pat the chicken dry with kitchen paper
3. Gently lift the skin and rub butter underneath
4. Season well all over with salt & pepper
5. Place lemon + onion inside the cavity (optional but adds flavour)
6. Sit the chicken on a tray with carrots underneath

👉 Cooking time:

• 20 minutes per 500g + 20 minutes extra

7. Baste halfway through cooking
8. Check juices run clear before removing

⏳ The Most Important Step (Don’t Skip)

Rest the chicken for 15–20 minutes before carving.
This keeps it juicy — cutting too early is the biggest mistake people make.

🥔 Perfect Roast Potatoes (Quick Method)

• Parboil for 8–10 mins
• Rough up edges
• Roast in hot fat/oil at 200°C
• Turn halfway until golden and crispy

🍽️ Serving Suggestion

Serve with:

• Roast potatoes
• Seasonal veg (carrots, greens)
• Proper gravy

Simple, traditional — done right.

♻️ Leftover Ideas 

Don’t waste it — this is where chicken really delivers:

• Sandwiches the next day
• Chicken curry
• Homemade soup or stock

🧠 Why Buy From Your Butcher

A properly sourced, well-prepared chicken will:

• Cook more evenly
• Hold more flavour
• Give better texture

It’s a simple upgrade — but you’ll taste the difference.