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Grandma's Sunday Roast Chicken

A classic family dinner that fills the house with incredible aromas. Perfectly seasoned and roasted to golden perfection, served with roasted vegetables.

20
Prep Time (min)
90
Cook Time (min)
110
Total Time (min)
6
Servings
Dinner Medium
Make-Ahead Holiday
Grandma's Sunday Roast Chicken

Ingredients

  • 4-5 lbs Whole chicken
  • 2 tablespoons Olive oil
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried thyme
  • 1 large, quartered Lemon
  • 3-4 sprigs Fresh rosemary sprigs
  • 4 large Carrots, cut into chunks
  • 6 medium Potatoes, quartered
  • 1 large Yellow onion, quartered

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Pat chicken completely dry with paper towels.

  2. 2

    Mix salt, pepper, paprika, garlic powder, and thyme in a small bowl.

  3. 3

    Rub olive oil all over the chicken, then season generously with the spice mixture, inside and out.

  4. 4

    Stuff the cavity with lemon quarters and rosemary sprigs.

  5. 5

    Arrange vegetables around the chicken in a large roasting pan.

  6. 6

    Roast for 60-75 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

  7. 7

    Let rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.

Chef's Notes

Perfect Roast Every Time

  • Dry is key: Pat the chicken completely dry for crispy skin
  • High heat start: The high temperature creates beautiful golden skin
  • Use a thermometer: Don’t guess - 165°F in the thigh means it’s done
  • Rest before carving: This keeps the juices inside the meat

This was Grandma’s go-to Sunday dinner recipe. She always said the secret was in the love you put into seasoning it. The whole house would smell amazing, and we’d all gather around the table for the best family dinners.