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Sunday Chicken

A Sunday family meal favorite.  It's a simple boneless herb roasted chicken that can be served with any side.  

Course chicken, dinner, Main Course
Cuisine American
Servings 4 people

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

  1. 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.  

  2. 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. 

  3. 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.   

  4. 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.  

  5. 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.  

  6. Make the parsley drizzle: 
    Whisk all the ingredients together.  Just before serving, spoon the parsley drizzle over the chicken.