Sunday Roast Chicken with Vegetables - delicious Canadian chicken recipe

Medium

Poulet Rôti du Dimanche avec Légumes

Name: Poulet Rôti du Dimanche avec Légumes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 portions
Cuisine: Canadian
Ingredients: 2 lbs chicken (thighs or breast as specified); 1 cup primary grain or starch; 2 cups vegetables; 2 tbsp butter or olive oil; 1 cup broth or liquid; 1 tsp salt; 0.5 tsp pepper; 1 tsp primary seasoning

(234)

1 hr 30 min6480 cal

The Sunday roast is a ritual in Canadian households — the smell of chicken roasting is the smell of weekend comfort. A whole chicken, ideally 4-5 lbs from a local butcher or your nearest Metro, rubbed under the skin with softened butter, garlic, thyme, and rosemary. Surround it with potatoes, carrots, and onions in a roasting pan. Start at 425°F for 20 minutes to brown the skin, drop to 375°F for the remaining hour. The vegetables at the bottom will be soaked in chicken fat and drippings — they're honestly better than the chicken itself.

Ingrédients

Portions :

Instructions

Valeur nutritive par portion

Calories480 kcal

Protéines30 g

Lipides21 g

Glucides35 g

Fibres2 g

Sucre6 g

Sodium468 mg

Conseils de pro

💡Don't rush the searing step — the browned bits on the bottom of the pan are pure concentrated flavour.
💡Use a heavy-bottomed pan that distributes heat evenly. A Dutch oven from the Bay or a cast iron from Canadian Tire both work perfectly.
💡Season aggressively — chicken absorbs flavour like a sponge, and under-seasoned chicken is the most common cooking mistake.

Variantes

🔄Swap the primary protein for bone-in thighs if the recipe calls for breast — thighs are more forgiving and harder to overcook.
🔄Add a splash of white wine or apple cider vinegar when deglazing for extra depth.
🔄Make it dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream.