If you ask world renowned chef Robert Irvine what his absolute favorite dinner is, he will tell you that it's a simple, healthy roast chicken dinner. The English aren't especially well regarded for their food. It's typically considered to be bland, on the heavy side, and often, a bit boring. However, there is a lot to be appreciated. Like everything else British, the food is subtle, yet comforting.
Whilst spending a six year stint in London, our Editor, Jessica Fontaine Swift, became very fond of British food (and for that we forgive her!). Just like Robert Irvine, her favorite British food is a Sunday Roast. Perhaps because it is more than just a great meal for lunch or dinner, it is an experience. From the wafting smells of roast beef and gravy coming from packed pubs on every high street in the quaint British towns, to the feeling you get when spending a Sunday night in with all your best friends, this food is beloved across the nation. The very spirit of the British people seems to be embodied in a Sunday Roast, and now we're bringing this recipe to your home in Palm Beach.
This perfectly homey dish is a crowd pleaser for two special reasons. First, it is truly the best way to round out a leisurely weekend as it feels like a meal for the soul. Second, and possibly best of all, nearly all the cook time is in the beginning, leaving you free to enjoy the evening with everyone you love most!
Roast Chicken Dinner with Vegetables & Home Made Gravy
- Whole chicken (we recommend about 1/2 lb or so per person)
- Whole onion (roughly chopped)
- 5-10 cloves of garlic (this entirely depends on you!)
- Carrots and/or parsnips
- Green beans
- 1/2 lb potatoes (any kind work)
- 1 lemon
- Chicken broth or bouillon cube
- Olive Oil
- Lemon infused oil (if you can find it)
- Garlic powder
- Salt and pepper to taste
- Pre-heat the oven to 375 degrees Fahrenheit.
- Remove the gizzards from inside the chicken. Throw them out unless you have use for them.
- Place the chicken on a cutting board or other clean surface. Coat it with olive oil, lemon oil, and fresh lemon juice.
- Sprinkle parsley, rosemary, and garlic powder over the entire chicken.
- Take out a large pan (about 13x9") and add olive oil to coat the bottom and sides.
- Roughly chop the entire onion. Peel cloves of garlic and add them to the pan (they remain whole and roast in the pan).
- Shave carrots, parsnips and potatoes. Roughly chop them all and add to the pan.
- Snap or roughly chop a few green beans into smaller pieces. Add them to the vegetable mixture. Set the rest of the green beans aside.
- Drizzle olive oil and lemon oil over top the vegetable mix. Sprinkle parsley, rosemary, and garlic powder over the pan. Top with salt and pepper to taste. Mix well.
- Transfer the chicken to the vegetable pan and put the entire thing in the oven.
- The chicken will need to cook about 20 minutes per pound. For our 4lb chicken pictured here, we kept our in the oven for 1 hour 20 minutes. If you're unsure of the temperature, use a meat thermometer. Insert it into the thickest part of the chicken, but not touching bone. It is safe to eat at 165 degrees Fahrenheit.
- While the chicken is in the oven, snap off the ends of the green beans so they are prepared to cook at the very end.
- About half way through baking the roast, take it out of the oven and place the chicken back on the cutting board or surface that you used to season it. Add chicken broth to the vegetable base. (If you don't have ready made chicken broth, or if you like to make your own, either pre boil a cup of water with a billon cube, or pour the water over the vegetables and break apart the bouillon cube with your fingers, sprinkling it over the entire base.) Mix well.
- Add the chicken back to the top, along with any juices that came out while sitting, and put it back in the over for the remainder of cooking time. If you have a baster, its always best to baste the chicken with the broth you are creating throughout the cooking process.
- When the chicken is fully cooked to a are temperature, remove the entire pan from the oven. Set the chicken on a new, or newly cleaned surface to rest. Remove the green bean pieces from the vegetable base and throw them away.
- Get a small pot and strainer out, setting the strainer on top of the pot in the sink.
- With a slotted spoon, remove the remaining vegetables and place them in a bowl, covering them to keep warm.
- Heat a skillet on the stove and put butter in. Toss your green beans there for about 5-6 minutes, or until cooked but still firm. Add lemon, salt and pepper to taste.
- You should be left with plenty of seasoning, juices and oil in the pan with the vegetable base. Add any juices again that may have come from the chicken while resting. Carefully pour the mixture over the strainer and into the pot. If there are any vegetables left in the pan, press them into the strainer to get the natural juice from them in your gravy (we often leave some on purpose!).
- Place the pot on a the stove and bring it to a light boil. This will thicken your gravy a little bit. Remove from the heat when it is thick enough to coat the back of a spoon. Put the gravy in a serving dish.
- Fold the green beans into the vegetable mix. Toss it all together and transfer to a serving platter.
- Place the chicken back on top and enjoy!