Weekend Roast Chicken
Golden crispy-skinned roast chicken with lemony garlic butter, roast potatoes and carrots. The Sunday centrepiece, demystified.
Ingredients
- 1.5 kg whole chicken · 1500 g · 1800 kcal
- 1 lemon · 84 g · 24 kcal
- 2 garlic cloves · 8 g · 12 kcal
- 2 tbsp olive oil · 27 g · 239 kcal
- 1 tsp dried oregano · 1 g · 3 kcal
- 800 g potatoes · 800 g · 616 kcal
- halved
- 3 carrots · 183 g · 75 kcal
- chunked
- 1 onion · 110 g · 44 kcal
- quartered
- salt and black pepper
Method
- Heat the oven to 200C / 180C fan. Take the chicken out of the fridge 30 minutes before cooking so it roasts evenly.
- Pat the chicken dry with kitchen paper. Prick the lemon all over, halve it and stuff it inside the cavity with the garlic and a little salt.
- Rub the chicken all over with olive oil and season well, including under the skin on the breast.
- Put the potatoes, carrots and onion in a large roasting tin, toss in olive oil and season. Sit the chicken on top.
- Roast for 1 hour 20 minutes, basting once or twice, until the juices run clear and the skin is deep golden. Rest under foil for 15 minutes before carving.
💡 Resting is not optional — 15 minutes under foil lets the juices settle so the meat stays moist.
Nutrition per serving
Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).
469kcal / serving
| Macro | Per serving | Whole recipe |
|---|---|---|
| Calories | 469 kcal | 2813 kcal |
| Protein | 59.6 g | 357.8 g |
| Carbs | 29.8 g | 179.1 g |
| Fat | 11.3 g | 67.7 g |
| Fibre | 4.6 g | 27.7 g |
| Sugars | 3.6 g | 21.9 g |