Special Sunday Roast Chicken
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- 1 12-ounce unpeeled russet potato, well scrubbed, cut into 1-inch cubes
- 1 12-ounce yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes
- 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
- 3 medium parsnips, peeled, cut into 1 1/2-inch pieces
- 1 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons finely chopped fresh sage
- 1 4-pound organic chicken
- 1 teaspoon coarse kosher salt
- 8 cups coarsely torn red or green mustard greens
Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD Can be made 4 hours ahead. Cover and chill.
Preheat oven to 400°F. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.
Best roast chicken recipes
Looking for roast chicken recipes? Check out our ideas for how to roast a chicken, with classic and more exotic flavour ideas to really impress during a Sunday roast. Make a batch of our best-ever roast potatoes here to pair with your chicken, and don’t forget the gravy!
A well-roasted chicken is a beautiful thing, but you can perfect it with one simple step. Follow our easy guidelines for getting the perfect roast chicken every time.
Ethiopian nigella-glazed roast chicken
This modern take on roast chicken by Yohanis Gebreyesus uses one of Ethiopia’s signature spices, nigella. When used as the dominant seasoning, nigella’s nutty, earthy notes take centre stage and combine sublimely with sesame seeds
Slow-cooked shawarma chicken
Cooking the chicken low and slow means you can just shred the meat away from the bones ready to pack into warm flatbreads.
Brick chicken with brown butter and capers
So-called because a brick wrapped in foil was traditionally used to weigh down the chicken. Spatchcocking the bird and having it in direct contact with the pan reduces the cooking time and gives crisp, golden skin.
Rosemary salt roast chicken
Try our expert recipe for the most golden roast, crisp-skinned chicken – the perfect main for your Sunday dinner.
‘Roast’ chicken dinner
Add a twist to your Sunday roast with our whole chicken recipes, marinated in flavours such as spiced yogurt, slathered in garlic butter or dry-brined for perfect results every time.
Roast chicken with kiev butter
Smother this whole chicken in garlicky, lemony butter and roast for an easy, flavour-packed family roast.
Roast chicken on crunchy rosemary sourdough
Chunky slices of sourdough make a trivet for roast chicken in this cosy recipe, and soak up all the delicious cooking juices. Perfect for Sunday lunch.
Roast chicken with spiced masala butter
The roasting juices, lemon and butter make a delicious rich ‘gravy’ to stir rice through. Delicious served with plenty of warm naan bread.
Spiced-yoghurt roast chicken
Check out our super simple roast chicken recipe with a quick spicy yogurt marinade. Serve this easy chicken dish with basmati rice and naans to mop up the juices.
Dry-brine roast chicken
A well-roasted chicken is a beautiful thing, but you can perfect it with one simple step. Follow our easy guidelines for getting the perfect roast chicken every time.
Koji roast chicken
Koji is a natural umami-packed seasoning made of rice fermented with special mould pores, a key component in Japanese cooking. In this recipe, it is used to marinate the meat and makes a really succulent roast chicken full of delicious flavours. More Japanese recipe ideas here.
Roast chicken with rosemary garlic butter
Check out this succulent roast chicken recipe with super-crispy skin. Ready in two hours with all the trimmings, it makes the perfect family Sunday lunch.
Pot-roast chicken with bacon, peas and lettuce
This is a great springtime dish, full of flavour and a real nod to warmer times ahead. The lettuce and mint add a very clean, fresh taste and pot roasting the chicken keeps it tender.
Looking for roast potatoes to pair with your chicken?
Roast chicken with spiced yogurt marinade
Roast chicken with a twist! Make a simple, spicy marinade from store cupboard ingredients and cover the chicken with it before roasting. This recipe includes potato wedges.
Boursin roast chicken
Putting a thick layer of homemade herb and garlic flavoured soft cheese under the skin will keep the breasts succulent and juicy. Don't forget to slather some on top to give the skin a beautiful finish. Serve with fresh seasonal veg.
Quick-roast chicken with tomatoes, chickpeas and tarragon
This is the perfect midweek supper – just tip the chicken breasts, cherry tomatoes and chickpeas into a tray and roast with tarragon. Dinner just doesn’t get easier than that!
Chicken baked with globe artichokes and lemon
Chicken is tray baked in white wine, garlic, lemon and globe artichokes, bringing out their nutty flavour perfectly. Ideal for Sunday lunch served with crispy roast potatoes.
Wondering how to perfectly roast a whole chicken? This recipe walks you step by step through the process. Learn how to prep the chicken, roast veggies and even create a gravy you can serve alongside carved chicken. The quintessential Sunday dinner!
This simple one-skillet meal is full of flavor! With only five ingredients, it makes an easy weeknight dinner for the whole family (even the kids will love it). This recipe easily doubles or triples to suit your family and tastes just as good, if not better, as leftovers &mdash perfect for throwing in the kids’ or your husband’s lunch box. Drumsticks are generally one of the cheaper cuts of meat, so this will make for a quick, easy and budget-friendly meal.
The flavor of bright lemon mixed with the tangy sweet kick of cranberries make this meal a win. With minimal prep and mess, this dinner is ready from fridge to table in just 50 minutes. This dish looks beautiful when served in the same pan, but you can also toss all the cranberries into a bowl or blender to make a side sauce. Squeeze the lemon into the cranberries, add a touch of sweetness with sugar or honey and in just a few minutes have yourself a cranberry dipping sauce for both the chicken and Brussels sprouts. Feel free to get fun with the veggies, too! Add any other greens or root veggies your family loves &mdash especially if you are serving any picky eaters.
Sun-dried tomatoes, feta, ground lamb and a host of Mediterranean spices lend complexity to this classic stuffed eggplant dish. While still piping hot and right before you serve, be sure to drizzle eggplants with a touch of extra virgin olive.
This dinner is so simple that the kids could help you make it. The three-step dinner recipe can be tweaked based on what's in your cupboard. Cranberry jelly adds a tangy flavor, but if you 'd like to sweeten, think of using mixed berry or peach jelly. To spice up this dish, use pepper jelly, which still offers a sweet glaze but gives you that extra kick you may be looking for.
Searching for Sunday dinner ideas? This pork roast recipe is easy to prepare and slow roasts in the oven with vegetables -- the perfect one-pan meal. The roast is glazed in a mixture of apple cider, honey and Dijon mustard, fall flavors fit for a harvest feast!
This low-carb dinner idea comes together quickly and slow roasts in the oven, melding flavors and softening the cabbage. Drizzle Asian dipping sauce on rolls, hot out of the oven, or serve alongside.
Inspired by an Epicurious.com recipe for short ribs, this dish features a complex flavor profile — spiciness from chiles, bitterness from coffee, slight sweetness from maple syrup and acidity from lime juice. Flavors blend together in a warming and delicious symphony of taste. The slow cooking brings the brisket to the peak of tenderness. Serve brisket over a bed of mashed potatoes or polenta, and it's also good with crispy smashed potatoes on the side. Shred leftovers for taco filling or add to mac and cheese for a second tasty meal.
Prefer slow cooking pork and sauerkraut in an instant pot? Or would you rather roast dinner in a big pot in the oven? Here, you'll find instructions that show you how to do it both ways. You choose the cooking method and make a satisfying fall meal to serve the family!
This simple dish packs a lot of flavor in a fun yin and yang combo that will tempt your tastebuds. Maple and mustard wings, just like honey mustard pretzels, make the ultimate game food. To free up time, add all ingredients to a slow cooker and cook all day or overnight while you prepare for your game day party. This recipe is easy to prep in batches: Double up on ingredients and add to freezer bags. Let bags sit in the fridge overnight to marinate and then pop them in the freezer. To cook, defrost a bag at a time or add frozen contents to a slow cooker and cook all day.
A main course that's ideal for special occasions and holidays! Medallions can be prepared a day ahead and refrigerated until you're ready to make dinner. A delicious red wine sauce creates the perfect topping serve with a garden salad and mashed potatoes.
Southern Fried Chicken With Cream Gravy
StockFood / Noel Barnhurst-Riser / Getty Images
Your family will cheer for this classic Southern fried chicken. The creamy, buttery gravy included in the recipe is simple to make and super tasty when poured over a heaping pile of mashed potatoes.
Start by putting the potatoes into a large saucepan of cold water. Turn the heat up to high and let the potatoes cook for 6 minutes.
Meanwhile, spatchcock the chicken by cutting it through the backbone and opening it up. Flatten the chicken by pushing down on the breast.
Drain the potatoes, then put them back into the pan with the lid on and give them a few furious shakes – this will help to rough up the edges.
Preheat the oven to 200C/180C Fan/Gas 6. Take a large roasting tray, big enough to fit all the potatoes, and add the clarified butter. Pop the tray into the oven for about 15 minutes, until the butter is smoking.
Get another tray big enough to fit the chicken. Put the chicken in the tray and tease your hand under the skin to create a cavity. Do this all over the chicken.
Mix together the oil, ginger, garlic granules and salt in a bowl. Using your hands push this mixture under the skin of the chicken. Do this all over the chicken until you have no more mixture left. Turn the chicken skin side down in the tray and cover with foil.
Add the salt and baking powder to the potatoes and give them a good toss in the saucepan. Take the tray of hot butter out of the oven and gently put the potatoes in. You should hear a really good sizzle.
Put the chicken into the oven with the tray of roasties underneath it. Cook for 30 minutes.
Meanwhile make the stuffing balls. Put the fresh coriander, pine nuts, salt, ground coriander, breadcrumbs, chicken and egg into a food processor and whiz until the mixture comes together.
Put a medium frying pan on a high heat and add the oil. Divide the stuffing mixture into 8, then wet your hands and shape each one into a smooth ball. Fry for 20 minutes, swirling the pan occasionally so that they cook evenly.
After 30 minutes, take the chicken out of the oven. Take off the foil and turn the chicken around to crisp up the skin. Put back into the oven. Give the roasties a quick stir and cook them alongside the chicken for another 20 minutes.
To cook the greens, put a frying pan on a high heat and add the oil. Add the garlic and fry until brown, then add the turmeric and salt and toss in the green beans – these literally take just about 5 minutes.
Meanwhile make the gravy: put a small saucepan on the hob on a medium to high heat. Add the oil to the pan, along with the cinnamon stick and garlic. When the garlic has browned, add the tomato paste, tomatoes and salt and cook gently until the tomatoes have softened.
Add the salt, tamarind and water. Let it all cook gently while the chicken cooks, allowing it to thicken. This should only take 10 minutes. When it’s ready, remove the cinnamon stick.
Blitz the gravy using a stick blender, then add the cornflour and water mixture and cook for another 5 minutes, giving enough time for the gravy to thicken and the flour to cook out.
Serve the meal with some warmed-up Yorkshire puddings – I always have a stash in the freezer that can be warmed up just before serving. Hope you enjoy my alternative slightly out-there Sunday roast.
How Long is Chicken Good Once Cooked?
Cooked chicken stored properly is safe to eat or 3-4 days after cooking. Always make sure you put the leftover chicken in an airtight container, storage bag, or tightly wrapped in aluminum foil.
Another note to consider is the date on the chicken before you are preparing it. I always err on the side of caution. In our house, chicken is eaten within 48 hours of cooking. If I know that I won't be able to eat it all, then I will wrap and freeze it to use for a future meal.
40 Best Sunday Dinner Ideas to Treat Your Family to This Week
Slow down with one of these delicious, crowd-pleasing ideas.
Sunday nights, and particularly Sunday dinners, are special&mdashthat's just a fact. You want to give your family a meal to remember as they head off to their respective Monday duties. But by the time the end of the week rolls around, you're bound to be tired. Very, very tired. What's a girl (or guy!) to do?
Enter our very best Sunday dinner ideas. Each of the inspired recipes we've rounded up here is as easy to make as it is delicious, meaning you can spend less time worrying about getting dinner on the table and more time just plain enjoying it. Our list includes an Italian meatloaf that'll have your family ooh-ing and aah-ing, a whiskey-BBQ slider recipe that will just about knock their socks off, and tons of healthy-ish cauliflower recipes and ground turkey recipes too. There's something here for whatever mood you happen to be in on Sunday. We also included vegetarian-friendly dinner options, like a veggie-packed enchilada bake and a veggie stir-fry that will make even your favorite meaty dishes pale in comparison.
And naturally, we've made sure to include a few sheet pan suppers too. After all, there's nothing better than a one-pan meal&mdashfewer dishes to do!
How to use up Sunday roast leftoversJessica Dady May 3, 2020 10:00 am
Credit: TI Media Limited
Preparing a big Sunday roast for lots of people can be difficult. So it's always good to have a plan to deal with all those leftovers, to ensure that food waste is kept to a minimum.
From leftover meats to veggies galore, there always seems to something leftover from this delicious meal as hard as we might try to eat it all. Naturally, we want to avoid food waste wherever possible, so what are we supposed to do with all our Sunday roast leftovers?
Look no further than here. We’re here to help you make the most out of your Sunday roast leftovers and turn Sunday’s lunch into Monday’s meals. You can even stretch your Sunday leftovers until Tuesday, showing that you really don’t have to bin as much as you might think!
Remember that if you’re not in the mood for using up those leftovers the next day or have other plans, you could always freeze them and use them the following week for another delicious roast instead.
So come and have a browse through some of our top roast dinner leftovers and find out exactly what you can make with them and how to store them for another time too!
First up, what to do with all that meat leftover! There’s always some meat leftover from a hearty roast dinner – whether it’s a couple of chicken wings or half a joint of lamb, browse through our ideas for how to us them up below.
Sunday Night Roast Chicken with Herb Butter
This roast chicken comes from Laurie David’s cookbook, The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time. The book is so much more than just a collection of interesting recipes — though there are many by co-author Kirstin Uhrenholdt — it’s an inspirational guide to making dinnertime a special ritual in your home.
David, best known as the producer of An Inconvenient Truth and ex-wife of Seinfeld creator Larry David, understands that dinnertime is not always easy: life is busy, kids are antsy or texting, husbands are distracted, and a meal that takes two hours to prepare is inhaled in less than ten minutes.
To help, she offers lots of recipes and fun ideas like theme nights, table games and conversation starters to make dinner fun and encourage families to linger at the table. She also shares traditions and candid stories from her own parenting journey—from babies to teenagers to divorce—and shows how the simple ritual of dinner kept everyone connected and together through it all. I’m a big fan of hers (and her ex) and loved how the book felt like chatting over coffee at her kitchen table.
If you take only a few ideas from the book, I think you’ll find it worthwhile. For me, the “aha moment” was the chapter on gratitude. I realized that dinner is not just about the food—you need rituals to set the tone. Taking a moment to appreciate the meal and people around us helps us disconnect from our busy lives and ease into quality family time. And it doesn’t have to be religious. David offers pages of suggestions, from prayers to quotations to funny childhood poems (my kids liked the old camp blessing, “Rub a Dub Dub, Thanks for the Grub, Yea God!”)—mix it up, come up with your own, whatever works for you.
To be honest, I loved the message of this book so much that I didn’t even care about the recipes, but I tried and few and, to my delight, they were delicious. I felt this one for Sunday Night Roast Chicken really captured the essence of the book, which is about creating cozy moments for your family around the dinner table. Try serving it with my Parmesan Smashed Potatoes and Roasted Carrots with Thyme. Enjoy!
You can purchase The Family Dinner Book here, or check out the website.
Note: I’ve taken some liberties in adapting this recipe. The original version calls for a whole chicken, but I prefer a cut-up chicken instead because it’s much easier to serve. I’ve also made some minor changes to the ingredients and method, but the finished product is pretty much the same. If your grocery store carries a “Poultry Blend” herb mixture, buy that–it contains all the herbs you’ll need.
For a light and refreshing way to round off lunch, try making your own sorbet. Making sorbet is far easier than you'd expect, with this simple recipe. An added bit of cassis makes this sorbet go down a treat, but can be missed out to make the recipe more suitable for the whole family.
Add some italian flair to your dessert with this torte inspired by the popular pick me up. Coffee and Tia Maria make this rich and decadent treat a great grown up end to a Sunday lunch. Get the recipe here: Boozy tiramisu torte