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sunday roast chicken dinner

(3 ratings)
MizMoose avatar
Blue Ribbon Recipe by
Sharon Walker
@MizMoose
Choteau, MT

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

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 ratings)
yield 4 -6 depending on size of chicken
prep time 10 Min
cook time 3 Hr
method Roast

Ingredients For sunday roast chicken dinner

  • 1
    whole chicken
  • salt and seasoned pepper, to taste
  • smoked paprika
  • 4-6 md
    red skinned potatoes
  • 4-6 lg
    carrots, peeled and cut into large pieces
  • 1/2 c
    butter, melted
  • 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 degrees F.
  • Dutch oven on the stove as it preheats.
    1
    Preheat the oven to 325 degrees F.
  • Chicken on a cutting board.
    2
    Rinse out the inside of the chicken, if desired. Pat the ioutside dry with a paper towel.
  • Paprika, salt, and pepper covering the chicken.
    3
    Season the chicken well with salt and seasoned pepper, inside and out. Sprinkle liberally with smoked paprika.
  • Chicken in the Dutch oven surrounded by vegetables drizzled with melted butter.
    4
    Place the chicken breast side up on a trivet in a Dutch oven. Surround the chicken with the vegetables. Drizzle with the melted butter. Season the vegetables with salt and seasoned pepper. Do NOT add liquid! Place the lid on the Dutch oven.
  • Sunday chicken roasting in the oven.
    5
    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.
    6
    After sitting for 15 minutes, remove the bird and veggies to the platter. Return the pot with the juices to the stovetop (juices will be highly concentrated). Thicken with flour or corn starch stirred into water and bring to a rolling boil. Gravy will not reach its full thickness until it boils. If too thick, thin with some chicken broth.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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