Traditional Sunday Roast Dinner

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Rub the chicken with olive oil, salt, pepper, garlic powder, and thyme.

Step 3. Place the chicken in a roasting pan and roast for 1 hour 20 minutes to 1 hour 40 minutes, or until the internal temperature reaches 165°F (74°C).

Step 4. Meanwhile, boil the potatoes for 10 minutes, then drain and shake gently to rough up the edges.

Step 5. Toss the potatoes with oil, salt, and pepper.

Step 6. Spread the potatoes on a baking tray and roast for 45–55 minutes until golden and crispy.

Step 7. To make the stuffing, melt butter in a skillet and sauté onion and celery until softened.

Step 8. Combine with bread cubes, sage, thyme, and chicken broth.

Step 9. Transfer to a baking dish and bake for 30 minutes until lightly browned.

Step 10. For the Yorkshire pudding batter, whisk together flour, milk, eggs, and salt until smooth. Let rest for 20 minutes.

Step 11. Add oil or drippings to a muffin tin and heat in the oven until very hot.

Step 12. Pour batter into the hot tin and bake for 20–25 minutes without opening the oven door.

Step 13. Steam or boil the broccoli, cauliflower, green beans, carrots, and cabbage until tender-crisp.

Step 14. Remove the chicken from the oven and allow it to rest for 15 minutes.

Step 15. For the gravy, whisk flour into the pan drippings over medium heat.

Step 16. Gradually add chicken stock while whisking continuously.

Step 17. Simmer until thickened, then season with salt and pepper.

Step 18. Carve the chicken and arrange it on serving plates.

Step 19. Add roast potatoes, Yorkshire pudding, stuffing, and vegetables.

Step 20. Generously spoon gravy over the meal and serve immediately.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days.

Keep gravy separate when possible to maintain texture.

Freeze cooked chicken, stuffing, and gravy for up to 3 months.

Reheat chicken and potatoes in a 350°F (175°C) oven until heated through.

Warm gravy on the stovetop, adding a splash of stock if needed.

Yorkshire puddings are best reheated in the oven to restore their crisp texture.