Name: Herb-Crusted 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 tsp sage; 1/2 cup breadcrumbs; 1 tbsp butter, softened; 1 lb potatoes, peeled and cubed; 1 lb carrots, peeled and sliced; 1 lb parsnips, peeled and cubed; 1/4 cup chicken broth; 1 tbsp flour

A flavorful chicken roast with a herb crust, served with roasted vegetables and a rich gravy.

Method

Preheat the oven to 375°F (190°C).
Pat the chicken dry and season it inside and out with salt, pepper, thyme, rosemary, and sage.
In a small bowl, mix the breadcrumbs with the softened butter. Press the mixture onto the chicken's skin.
Place the chicken in a roasting pan with the potatoes, carrots, and parsnips. Drizzle with olive oil and season with salt and pepper.
Roast for 1 hour and 15 minutes, basting with the pan juices every 20 minutes.
In a small saucepan, whisk together the chicken broth and flour. Cook over medium heat until thickened. Serve with the chicken and vegetables.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.