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A slow-roasted chicken is a classic Sunday main, and when it comes to Sunday Roast Chicken, simple is best!  No fuss, no mess; just home-style taste and a moist, deliciously seasoned whole chicken.

A roasted chicken was a Sunday staple in our home when I was growing up.  You may have read a few of my other recipe posts mentioning the commonality of traditional Newfoundland Sunday dinners, which consisted mostly of what Newfoundlander’s refer to as Cold Plates. 

A Cold Plate, like the name suggests, is served cold or at room temperature.  To this day, it’s my favourite meal of all time!  It varies from home to home, but in our home, my mom always made sure a Cold Plate had three different kinds of potato salad, a coleslaw, a macaroni salad, usually a jelly salad, (which I avoided – ew!) and a whole chicken that had been roasted and set out to cool. 

On special occasions, there would also be a stuffing served with the dish, as well as a garden salad, a dinner roll, and a very simple rolled up slice of deli ham with a gherkin pickle attached to it via a toothpick. 

I often see some of my Newfoundland-based Facebook friends posting images of Cold Plates for sale.  It’s very common in small towns for a few ladies to assemble Cold Plates and sell them to the locals as part of a fundraiser.  If only they could deliver 2,000 kilometers, I’d be ordering them by the dozens!

My mom used to prepare the best Cold Plate.  I’ll never get to taste her food again, but my dad can also prepare a great Cold Plate.  He will usually prepare it once or twice a year, which is the only time I get to have it, because a traditional Newfoundland Cold Plate is not something my vegetarians favour – even without the chicken or ham being present.  #sosad!

In an effort to copy my mom’s Sunday Roast Chicken, I made this whole chicken just for me.  John.e and McKenna won’t partake, of course, but I didn’t mind a bit!  Over the course of two days, I was able to eat the whole thing and I don’t apologize for one bite of it.  Ha!

Whether you’re preparing a complete meal with this, or simple slicing it for sandwiches, a Sunday Roast Chicken is bound to be the easiest chicken dish you’ve ever prepare.  The steps are simple; the ingredients are common; but, the taste is completely satisfying.

Lastly, if you’re looking for recipes for those Cold Plate items I previously mentioned, you can find them right here:

Vegetable Potato Salad

Mustard Potato Salad

Pickled Beet Potato Salad

Homestyle Creamy Coleslaw

 

Sunday Roast Chicken
Serves 4
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Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
374 calories
4 g
132 g
20 g
41 g
6 g
220 g
1304 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
220g
Servings
4
Amount Per Serving
Calories 374
Calories from Fat 184
% Daily Value *
Total Fat 20g
31%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 132mg
44%
Sodium 1304mg
54%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 41g
Vitamin A
5%
Vitamin C
5%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole chicken, washed and patted dry with paper towel
  2. 2 teaspoons salt
  3. 1 teaspoon black pepper
  4. ½ teaspoon ground sage
  5. 1 large onion, halved, one half left intact and the other half sliced
  6. ½ cup water
Instructions
  1. Preheat your oven to 400 degrees.
  2. Add the water and the sliced onions to the bottom of a roasting pan.
  3. Coat the entire chicken with the salt and pepper – top and bottom.
  4. Sprinkle the sage into the cavity of the chicken and place the half, unsliced onion in there as well.
  5. Place the chicken, breast side up, on the bed of onions in the roasting pan.
  6. Cover with foil and bake for 1 hour.
  7. Remove the foil, and return to oven for 1 hour at a reduced temperature of 350 degrees.
  8. Halfway through, remove the roasting pan from the oven and spoon the water/chicken drippings over the top of the chicken. Basically, moisten the entire chicken surface using a basting method. Return to oven for the remaining 30 minutes.
  9. Once done, turn off the heat, and allow the chicken to rest in the oven for 15 minutes.
  10. Slice and serve immediately, or allow to cool to room temperature for using in sandwiches or other chicken dishes.
Notes
  1. This chicken can easily be shredded if you need shredded chicken for another recipe. Also, instead of sage, try traditional Newfoundland Savoury if you can find some – so delicious!
beta
calories
374
fat
20g
protein
41g
carbs
4g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

 

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This Post Has 18 Comments

  1. Roast chicken has got to be one of my favourite smells growing up, and still is to this very day. (That, and chocolate chips cookies baking in the oven). I just made a roasted chicken last week and to be very honest, I never would have thought to add water to the pan, but after seeing this recipe on your blog yesterday, my chicken turned out better than ever! It worked, and so moist! With just a simple tossed salad and a few potatoes, (have to add roasted potatoes), I had the best dinner!

    Thank you for a great suggestion!

    1. Oh, I agree, Vera. What is a roasted chicken without a side of potatoes? You and I would get along just fine!

  2. I love to roast a whole chicken on the weekend especially because I always had left over chicken for kids sandwiches, wraps and lunch boxes. I love the golden color you got on this bird. Looks so moist and juicy.

  3. My Mom used to also roast chicken frequently and even though I don’t eat it anymore I still have the memories of it. Love the idea of cold plates though especially since it’s Spring. Potato salad and coleslaw are two of my favorites.

    1. Some people have issues with not being able to stop eating chocolate or chips, but mine is potato salad. If I make it, I just eat and eat and eat until it’s gone. I can’t help myself.

  4. That chicken the perfect golden brown! It looks so good and I would gladly nibble away on that. My cold plates weren’t quite as elaborate as your mom’s dishes. We usually had them in the summer time so we wouldn’t heat up the kitchen. Chicken means Sunday dinner to me. And yes, you’re right — chicken doesn’t need a lot of spices. I’m pinning!

  5. My mom would always make chicken soup on Sunday. I don’t know why…but that is just what she did. I love a great simple roasted chicken. The leftovers are great during the week. Awesome chicken salad sandwiches. It’s funny, I never have really heard the term “cold plate” very often, but my grandson told me the other day they had a “cold plate” for lunch at daycare!!

  6. Nothing can quite beat a Sunday Roast Chicken. This to me is an ultimate comfort food. When I went travelling in Asia for 6 weeks all I wanted on my return was Roast Chicken. Your chicken looks perfectly roasted. Yummy!

  7. Your roasted chicken looks perfect and juicy you are right mom are best cooks and we get used to her recipes taste. I think instead of buying roasted chicken from the store. This one will be great as it is really flavorful great with any salad recipe you shared.

  8. This sounds fabulous and there’s always something really special about our mom’s recipes. I love the perfect golden crust and juicy inside – seriously makes me hungry. We love chicken at our home and this would be totally gone in 2 sessions 😉

  9. You wouldn’t believe who’s the biggest fan of roasted chicken in my family?! 😀 My 7-old kid! When I mention him that we have roasted chicken for dinner on Sunday he goes nuts haha Byron, this roasted chicken looks amazing. The meat is really wonderful. I never used sage before for seasoning. I might just try this next Sunday!

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