There is something special during the weekend when the whole family is home, and we sit down around the dinner table and share the stories from the past week. So, to make those stories more memorable, we love sharing them while eating something really delicious. And what can be more delicious than Sunday roast? Here is a recipe for my whole roasted chicken with sage and potatoes, that is actually really simple to make, and yet very VERY delicious.
Making roasted chicken is a very scary thing for most home chefs. But actually, there is nothing special about it. All you have to do is know how to check the chicken meat for doneness. Just like I mentioned in my post about Perfectly cooked Lemon and Garlic Chicken Roast, there are two simple ways to check if your chicken is cooked through:
- First is using an instant-read thermometer. All you have to do is stick it into the thickest part of the chicken’s thigh and breast. The internal temperature of meat must be at least 75°C (165°F) for the chicken to be done.
- The second way is to just pierce the thickest part of the thigh with a tip of the knife. If the juice that comes out is clear, the chicken is done. If it has any red or pink color, you need to roast your chicken more.
See, there is nothing scary about roasting chicken at your own home.
Now, here is how I make my whole roasted chicken with sage and potatoes
First, you need to preheat your oven. Then you will need to Loosen the skin under the chicken’s breasts by carefully pushing your fingers between the skin and breasts. This is going to make the space where you will put the sage leaves and butter. Put the more butter and sage into the chicken cavity. Season the whole chicken with sea salt and ground black pepper and place it in the big roasting dish. Place the roasting dish in the preheated oven and go to preparing the potatoes.
While the chicken is roasting, cut the washed unpeeled young potatoes into chunks and boil them in salted water for 10-15 minutes, until the cut sides become fluffy. I like using the unpeeled potatoes, for a more rustic look, but mostly since there is so much nutrition in the skins. But if you want you can peel the potatoes.
Remove the chicken from the oven, and add the boiled and strained potatoes to the roasting dish. Season the potatoes with a pinch of salt and pepper. Roast everything together until the chicken has golden crispy skin and the juices are running clear. At this stage, the potatoes should also be golden and crispy on the outside, and fluffy on the inside.
I hope you and your family will enjoy this simple Sunday roast dinner!
Other similar recipes you might like:
- Perfectly Cooked Lemon and Garlic Chicken Roast
- Roasted Chicken Mediterranean Style
- One-Skillet Curry Chicken Thighs and Potatoes | Whole30
- One-Skillet Chicken Korma Curry | Whole30 Compliant
- One Skillet Ginger & Turmeric Chicken Thighs With Rice
Yields 4-6 servings
Easy Sunday chicken roast dinner recipe that will become everyone’s favorite!
10 minPrep Time
1 hr, 15 Cook Time
1 hr, 25 Total Time
- 1 (2 kg / 4.4 lbs) whole chicken, free-range if possible
- 5 sprigs fresh sage
- 4 knobs of butter/ghee*, room temperature
- Sea salt and ground black pepper, to taste
- 1 kg (2.2 lbs) young potatoes (skins on, but you can peel them if you want)
- Preheat the oven to 220°C (430°F).
- Tuck the wings behind the chicken, so they don’t burn while roasting. Loosen the skin under the chicken’s breasts by carefully pushing your fingers between the skin and breasts. Try not to make holes in the skin.
- Put the leaves of 2 sage sprigs and 2 knobs of butter (one on each breast) under the skin. Put the rest of the butter and sage into the chicken cavity.
- Season the whole chicken with sea salt and ground black pepper and place it in the big roasting dish. Place the roasting dish in the preheated oven and go to preparing the potatoes.
- While the chicken is roasting, cut the washed unpeeled young potatoes into chunks and boil them in salted water for 10-15 minutes, until the cut sides become fluffy.
- Remove the chicken from the oven, and add the boiled and strained potatoes to the roasting dish. Season with a pinch of salt and pepper and add another knob of butter (if necessary).
- Roast everything together for 45-60 minutes (depending on the size of the chicken), or until the chicken has golden crispy skin and the juices are running clear. At this stage the potatoes should also be golden and crispy on the outside, and fluffy on the inside.
- Let everything rest for 5-10 minutes, then serve. Enjoy!
*To make this recipe Whole30 compliant, use ghee instead of butter.
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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