Name: Classic British Chicken Sunday Roast
Total time: 135 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 whole chicken (about 4 lbs); 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp thyme; 1 tsp rosemary; 1 lb potatoes, peeled and cubed; 1 lb carrots, peeled and sliced; 1 lb green beans, trimmed; 1 tbsp butter; 1/4 cup chicken broth

A traditional British Sunday roast featuring a juicy roasted chicken, crispy potatoes, and seasonal vegetables.

Method

Preheat the oven to 375°F (190°C).
Pat the chicken dry and season it inside and out with salt, pepper, thyme, and rosemary.
In a roasting pan, toss the potatoes, carrots, and green beans with olive oil, salt, and pepper. Place the chicken on top.
Roast for 1 hour and 15 minutes, basting with the pan juices every 20 minutes.
In the last 15 minutes, add the butter and chicken broth to the pan, and continue roasting until the chicken is golden and the vegetables are tender.
Let the chicken rest for 10 minutes before carving. Serve with the vegetables and pan juices.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.