Dinner · 120 min · british

Roast Chicken Dinner

This is the kind of British dinner you’ll make on repeat — whole chicken and butter, 120 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 lb Whole chicken
• 4 tbsp Butter
• 1 Lemon
• 8 cloves Garlic
• 1 bunch Fresh thyme
• 2.5 lb Potatoes
• 4 Carrots
• 480 g Gravy (from roast drippings)

Steps

1. Bring the chicken to room temperature. Loosen the breast skin and push butter, thyme, and salt underneath — butter under the skin bastes the breast from within. Stuff the cavity with lemon and garlic.
2. Roast at 425°F for 20 minutes, then 350°F until the thigh reads 165°F, about 1 hour total. Rest 20 minutes before carving; the juices redistribute and the meat stays succulent.
3. Roast the parboiled potatoes in the chicken fat until crisp, and the carrots alongside until caramelized.
4. Make gravy from the pan drippings: deglaze with stock, whisk smooth, and simmer until it coats a spoon.
5. Carve at the table if you’re feeling ceremonial. Serve with all the trimmings — this is the Sunday roast that anchors British family life.

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