With our busy schedules, Sundays seem to be the one day we all sit around the table and eat together. That tradition is priceless and makes for great memories. But what to make can be challenging. Chicken is one of our go to staples and this Sunday Chicken recipe is a great go-to meal for any day of the week – especially Sundays. It’s a nice presentation, it’s easy to serve, and no bones to deal with. I love serving it with rice, orzo pasta or mashed potatoes or a nice hearty salad.
Start by cleaning the chicken, removing the giblets (that pouch filled with the chicken’s internal organs that’s used to flavor sauces, soups, etc.), rinsing and patting dry the bird. Coat with olive oil and generously season with Kosher salt and black pepper, to taste.
Add a little olive oil to the roasting pan and place the thick onion slices on the bottom of the pan. Add a few Thyme leaves and place the chicken on top of the onion bed. Drizzle with Thyme leaves. Place the cut carrots around the pan, drizzle a little olive oil over them and salt and pepper.
Deboned chicken 
creating a bed of onions for the chicken 
the seasoned chicken in the roasting pan
beautiful heirloom carrots 
love the bright colors 
ready to roast
Bake at 450° for 15 minutes, then lower the temperature to 350° and bake the chicken 20 minutes per pound. The chicken should be golden, but if you like the skin extra crispy, remove the vegetables and broil the chicken for a few minutes. Don’t walk away. The broiler can burn any meal in a blink.
When done, remove the chicken and cover it with foil so the juices redistribute throughout. Time to make the Parsley Drizzle.
I like to use a microplane rasp to finely grate the garlic clove. Whisk all the ingredients together and spoon over the chicken. Complete the meal with the sides of your choice. I personally love this with mashed potatoes. I hope your Sunday dinner is extra special.
Sunday Chicken
A Sunday family meal favorite. It’s a simple boneless herb roasted chicken that can be served with any side.
Ingredients
- 1 3-5 lb. whole chicken for roasting, deboned, rinsed and patted dry
- 1 large Vidalia onion, cut in thick slices
- 1 bunch carrots, cut in chunks
- 4-5 springs Thyme, leaves removed from stems
- 1 lemon juiced
- 1/2 cup white wine
- Kosher salt and pepper to taste
- 1/4 cup parsley, stems removed & finely chopped
- 1 clove garlic, mashed or grated (not minced)
- 1 lemon zest and juice
- 1/2 cup olive oil
- Kosher salt and pepper to taste
Instructions
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Preheat oven to 450° and prepare whole chicken. Remove giblets, rinse, pat dry and trim any excess fat from the chicken. Using kitchen scissors, cut down both sides of the backbone and remove the breast bone.
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Coat chicken with olive oil and generously salt and pepper both sides of the chicken. Place onions on the bottom of the roasting pan, place the chicken on top of the onions and the carrots around the chicken. Distribute Thyme leaves on top of the chicken. Add wine to the roasting pan.
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Roast at 450° for 15 minutes, then reduce temperature to 350° and bake 20 minutes per pound. A small 3.5 lb chicken will take 1 hour and 30 minutes.
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The chicken should be golden, if you prefer slightly crispier, place it under the broiler for a few minutes and watch it. The boiler can quickly burn any dish left unattended.
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Remove the chicken, place on a platter and cover it with foil to retain the heat while it rests. Place the vegetables around the chicken. Allowing the chicken to rest will redistribute the juices throughout.
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Make the parsley drizzle:
Whisk all the ingredients together. Just before serving, spoon the parsley drizzle over the chicken.
