Real Recipes From Real Home Cooks ®

sunday roast chicken dinner

★★★★★ 3
a recipe by
Sharon Walker
Choteau, MT

In Grandma's house, Sunday dinner meant roast chicken. She'd put it in the oven and slow roast it before church, and by the time we got home, dinner was ready to eat!

Blue Ribbon Recipe

Don't stress about Sunday dinner and prepare this roast chicken. It's comfort food at its finest. The chicken is tender and juicy with carrots and potatoes that are cooked to perfection. We really love the homemade chicken gravy that's drizzled on top.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 4-6 depending on size of chicken
prep time 30 Min
cook time 3 Hr
method Roast

Ingredients For sunday roast chicken dinner

  • 1
    whole chicken, washed and dried
  • 4-6 md
    red skinned potatoes
  • 4-6 lg
    carrots, peeled
  • 1 stick
    butter, melted
  • salt and seasoned pepper, to taste
  • smoky paprika
  • flour or corn starch for gravy

How To Make sunday roast chicken dinner

Test Kitchen Tips
To thicken the gravy, we used about 1 Tbsp of corn starch mixed with a little water and added that to the drippings. Depending on the size of your chicken, you'll need to roast it for 2 1/2 to 3 hours until it reaches 165 F.
  • Dutch oven on the stove as it preheats.
    Preheat oven to 325 F. HINT: I roast in cast iron in my Dutch oven, kettle, or chicken fryer because the even heat helps it cook so well and because it imparts an amazing flavor to food.
  • Chicken on a cutting board.
    Do not cut up chicken...leave it whole! Wash the inside and out of the chicken. Remove any remaining feathers. Then pat dry with a paper towel.
  • Paprika, salt, and pepper covering the chicken.
    Season chicken well with salt and seasoned pepper, inside and out. Sprinkle liberally with smoky paprika.
  • Chicken in the Dutch oven surrounded by vegetables drizzled with melted butter.
    Place breast side up on trivet in Dutch oven. Surround chicken with vegetables. Drizzle with melted butter. Season with salt and seasoned pepper. Do NOT add liquid! Place lid on Dutch oven.
  • Sunday chicken roasting in the oven.
    Just before leaving for church, place the Dutch oven in the oven. When you return, check the chicken for doneness - legs will come away easily from the sockets when done and juices will be clear. Allow to stand for 15 minutes in the covered Dutch oven before carving.
  • Thickening the gravy on the stovetop.
    After sitting for 15 minutes, remove the bird and veggies to the platter. Return pot with juices to the stovetop (juices will be highly concentrated). Thicken with flour or corn starch and bring to a rolling boil. Gravy will not reach its full thickness until it boils. If too thick, thin with chicken broth.