What’s not to love about an easy Sunday Roast One Pan Chicken Dinner, with all the comfort food ingredients for a relaxed Sunday meal!
Year Round Comfort Food
History of the Sunday Roast dates back to the 15th century, all the way from across the pond, during Britain’s reign of King Henry VII.
From royalty to the poorest of homes, a Sunday roast was the way a Sunday afternoon was spent, even if you had to borrow a fire oven from a friend or local bakery, to have your meal cooked.
The Sunday dinner has often been the meal a family looks forward to at the end of a busy week.
I find the perfect roast chicken to be the answer for this universal meal that provides a break to the cook and healthy eating for the family.
Layering simple root vegetable ingredients over and around a simple roast chicken recipe with both fresh and dried herbs, puts the job on the oven and not the cook!
The Classic Roast Chicken
Weekends are for comfort food that allows us to slow down the clock, recapture a ‘day of rest‘, replenish our energy for the work week and eat a meal that doesn’t take a great amount of time to prepare.
I can’t think of anything that fits this leisurely weekend necessity for Sunday lunch or dinner than a delicious roasted chicken with a bunch of veggies tossed in the pot while the oven does all the work.
It’s just plain ole good food, nothing fancy, just wholesome eating. Besides, isn’t that what a Sunday chicken needs to be!
The Sunday Roast
The general rule of thumb, is that the Sunday roast should be a whole lotta rough cut, unpeeled, simple down-home kind of food that doesn’t require lots of prepping.
As someone who loves to celebrate relationships over great food, I too would like to enjoy the time with family and friends, not spending hours in the kitchen when family or friends want some ‘kick back’ time with me.
Roasting everything in a huge pot, for me, is my version of hubby’s option to cook on the grill.
Not sure why the guys find grilling relaxing, but hey… happy they do!
No matter if you’re cooking for a huge crowd, or just a few on a chilled winter afternoon, an easy prep of birds, and winter vegetables tossed into a pot with an array of delicious herbs and spices, is sure to satisfy everyone, and with only one pan to wash later!
What Goes Into The Roasting Pot?
Chicken, of course, is the first consideration, and because chickens are often thought of as a budget ‘superfood go ahead and put a couple of whole chickens in that pot!
Other cuts of meat can work also, with the same ingredients and cooking techniques, except the internal temperature will vary with other types of meats.
Simply wash the whole chickens, pull out that package often tucked into the chicken’s cavity and proceed in layering the flavors and veggies that will roast with the chickens, later producing a wonder chicken stock for later use.
Two great acidic additions to a roasted chicken are lemons or tomatoes.
If using lemons, they can be halved and added to the vegetable mixture when ready to roast.
However, should you choose to use tomatoes, halve a handful of cherry tomatoes and add them the last thirty minutes of roasting.
Veggies In The Roasting Pan
Lots of unpeeled, large quartered potatoes and carrots with herbs, olive oil, herb butter (or just butter), make this rustic meal easy to serve once roasted.
Simply toss the potatoes into the bottom of the pan around the chicken, closest to the heat, layering the carrots on top.
We all enjoy a little color in our food, so carrots are a must! They add color, vitamins and their sweet juices will be a welcome mingle in the pot.
All the other ingredients placed on top, will add their own natural juices to the rich chicken stock that will be happening in the bottom of that pan.
Flavor Enhancers For A Roasting Chicken
I enjoy cooking with Fresh herbs, particularly oregano, have medicinal properties, useful in the winter, as well as flavor.
I’ve discovered that winter is often the season of colds and flu and so I keep several pots of oregano growing inside, as well as a small plot of dirt, outside.
Onions add so much flavor to the drippings in the pan, which mean the gravy or soup broth will have lots of flavor.
Once rough chopped, the onions get scattered throughout the veggies and into the cavity of the chicken, the sweet juices of the onion will disperse throughout.
While fresh herbs bring a bright flavor to our Sunday roast, dried herbs offer a more concentrated essence to the overall taste.
An ancient herb blend I like to make from fresh herbs and dry myself (assured of their freshness), Za’atar offers a rich flavor to an otherwise bland pot of roasted veggies.
Gotta Have Some Greens
Since we definitely want greens in our Sunday roast, Brussels sprouts or broccoli are the easiest veggie to toss into the roasting pan and have them ready when the meal is ready to be served.
I used to Hate Brussels Sprouts until I tried them roasted. The dry heat cooks them without removing the natural sweetness in them, the way boiling does.
So, just cut them in half and toss them into the roasting pan last so they remain on top.
Most other greens will overcook in this roasted combination, unless you want to toss in green beans during the last half hour of roasting instead.
Sunday Roast Becomes The Weekday Soup
For goodness sake, or at least for your sake, save all the drippings, bits and pieces that remain at the bottom of the pan once the meal has been served!
Pour some boiling water right into that pot, simmer it on top of the stove and cut up any leftovers from Sunday roast and turn it into a weekday soup.
Fresh veggies can be added, perhaps some lemon juice and other flavors to completely repurpose the soup into a totally new meal.
Don’t forget to set aside any leftover chicken for quick lunch recipes during the busy work week, another great reason to make a Sunday roast!
Grandma’s BEST Love Gift
Did you know that grandma’s best love gift, is to bring her family together, gather around a table and simple eat a good ole Sunday roast?
I know this, because I am one of those grandmas, but there are times when it just is not possible.
The next best thing, is for grandma to drop off a large pot of a Sunday roast for her family to stay at home, after their long week.
Often times I have picked up one of the oversize roasting pots from my kids during the week, load it up with chickens, veggies and other healthy herbs and spices and drop it off, uncooked.
All they have to do, is pop it into their oven, and just take the day to relax in their own home, get well and smell grandma’s cooking fill their home.
Best Love Gift Ever!
More Easy Roast Dinners To Love
Tossing a few favorite types of meat and vegetables into one pan to roast, is really an ancient way of cooking.
And since many of my recipes of Mediterranean rooted, from growing up with a Syrian mom, I have several and would love to share them with you.
- Beef Oxtail Beer Braised One Pan Dinner – Rich broth Beef Oxtail Beer Braised one pan dinner, is the perfect recipe for those chilled days when a comforting meal is cooked low and slow, warming up the kitchen with enticing smells.
- Tender Braised and Roasted Lamb Shanks – a Mediterranean recipe, with herbs and ale, you will save for all your favorite shank cuts of meat.
- Fall Off The Bone Wine Braised Lamb or Beef with Winter Roots – a technique to slow roast a lamb which imparts so much flavor, while tenderizing a ‘fall off the bone’ meat.
- Roasted Rabbit With White Wine Sauce – Roasted Rabbit with shallots, garlic and fresh herbs in a white wine sauce is an easy version of a more complex French approach to cooking rabbit.
- Mediterranean Goat Stew – This Mediterranean Goat Stew is my twist on an old Irish Mulligan stew, with goat meat, lots of roots, eggplant, mushrooms, spices and wine.
Ingredients Needed
- Whole Chickens
- Russet potatoes
- Carrots
- Onions
- Brussels Sprouts
- Butter
- Olive oil
- Herbs de Provence
- Coarse salt
- Pepper
- Fresh herbs – Oregano or Rosemary
Equipment Needed
- Oversized Roasting pan with a lid
- Cutting board
- Chopping knife
- Meat thermometer
- Measuring cup
- Measuring spoons
- Oven
Sunday Roast One Pan Chicken Dinner
Equipment
- large roasting pan with lid
- Cutting board and sharp knife
- Meat thermometer
Ingredients
- 2-3 lb Whole chicken or chickens depending on the size
- 6 Large russet potatoes makes good roast potatoes
- 12 Carrots
- 2 Large onions peeled and diced
- 12 Brussels sprouts or broccoli spears cut in half
- 4 tbsp Herb butter or regular herb butter
- 1/4 cup Olive oil
- 2 Lemon halves
- 1 Fresh herb bundle oregano, thyme
- 2 tbsp Herb blend homemade
- 2 tbsp Coarse kosher salt
- 1 tbsp Black pepper
Instructions
- Preheat oven to 425Allow the ingredients, chicken included, set out to become room temperature.
- In a large Dutch oven or roasting tray with a lid, drizzle one tablespoon of olive oil into the pan and brush around the bottom and sides.
- Scrub the potatoes and carrots. On a cutting board with a sharp knife, rough cut the unpeeled potatoes and carrots into rustic chunks. Set aside.
- Place chicken/chickens, into the large roasting pan. To obtain a really moist texture to the chicken breast meat place the chicken in the pan breast side down, this allows the breast to roast in the pan juices.
- Sometimes chickens are sold with an instant-read thermometer inserted, if not, set your meat thermometer out because we will use it later, as we will want the internal temperature of the deepest part of the chicken to register at 165.
- Take several slices of onions and place into the cavity of the chicken, which helps flavor the meat close to the bones. Arrange the potatoes around the bottom of the pan, around the chicken. Drizzle a little olive oil across the top of the chicken and potatoes. Sprinkle a little salt, pepper and some of the herb blend across the chicken and potatoes. Layer the remaining onions, carrots and Brussels sprouts on top of the potatoes. Bury the lemon halves into the veggies and sprinkle the remaining salt, pepper and herb blend.
- In a small pan on top of the stove, melt the herb butter/regular butter. Drizzle the melted butter gently across the chicken skin, around the outside of the chicken and across the vegetables.
- Place the pan and its ingredients, uncovered, into the preheated, high temperature oven and roast for 30-minutes.Lower the oven to 375, cover and continue to roast until the chicken registers 165 internal temperature, about 90-minutes..Remove the cover, turn off the oven and let it rest in the oven another 15 minutes, which will help to create a golden brown, crispy skin.Total roasting time will be about 90-minutes, though cooking time will vary depending on several variables, so check the internal temperature to be certain the poultry is fully cooked.
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I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.