One-Pan Herb Crusted Roast Chicken and Vegetables, what a meal?!
There’s something truly magical about Sunday Supper. It’s more than just a meal; it’s a tradition that brings loved ones together, offering comfort, connection, and a chance to reflect before the week ahead.
Whether you’re gathering with family, friends, or neighbors, Sunday supper is the perfect way to slow down and savor the joy of good food and great company.
Here’s how you can make your Sunday supper special, along with a recipe idea that’s sure to please everyone around the table.
In today’s fast-paced world, Sunday dinners are an opportunity to pause and reconnect with yourself and your loved ones. It’s about:
- Togetherness: Sharing stories, laughter, and quality time.
- Tradition: Keeping alive family recipes and cultural dishes.
- Gratitude: Appreciating the food on your table and the people around it.
When I think of Sunday meals, I think of whole chicken and roasted potatoes. That brings so many memories to my mind.
So, for this first Sunday supper, I am sharing One-Pan Herb Crusted Roast Chicken and Vegetables. It is my little twist to my childhood classic meal.
What to Serve at Sunday Supper?
Sunday Supper menus are often hearty and comforting. Here are some classic ideas:
- Roast Chicken with Vegetables: A timeless centerpiece that’s simple yet satisfying.
- Pasta Bakes: Lasagna or baked ziti that feeds a crowd.
- Soups and Stews: A warm bowl of goodness, like beef stew or vegetable soup.
- Homemade Bread: Nothing beats freshly baked bread to accompany your meal or homemade cornbread muffins.
- Seasonal Salads: A lighter side to balance the richness of the main course.
Tips for Hosting Sunday Supper
- Set the Mood: Light candles, play soft music, and create a cozy atmosphere.
- Delegate: Ask your family or friends to bring a side dish or dessert to share.
- Make It a Ritual: Keep it simple but consistent—a meal that everyone looks forward to each week.
Sunday supper is more than just a meal—it’s a cherished ritual that feeds the body and soul. Whether you’re cooking up a storm or keeping it simple, the most important ingredient is the time spent with loved ones.
So, gather around the table this Sunday and start a tradition that you’ll look forward to week after week.
What are your favorite Sunday supper dishes? Share them in the comments below!
I will try to post once a month delicious Sunday supper ideas with one featured recipe.
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One-Pan Herb Crusted Roast Chicken and Vegetables
One-Pan Herb Crusted Roast Chicken and Vegetables is easy and tasty meal ideas.
Ingredients
- Vegetables:
- 4 large carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 1 large sweet potatoes, peeled and cut into chunks
- 2 cups Brussel sprouts, frozen are fine
- 4 garlic cloves, peeled and smashed
- 1/2 tbsp. salt
- 1/4 tbsp. black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tbsp. rosemary
- 2 tbsp. extra virgin olive oil
- Chicken:
- 1 whole chicken (about 5 pounds)
- 2 tbsp extra virgin olive oil
- 3 tbsp. unsalted butter, softened
- 1 tbsp dried rosemary, chopped
- 1 tbsp dried thyme, chopped
- 1 tbsp. dried oregano
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. sweet paprika
- 1 tbsp. sea salt, or to taste
- 1 tbsp. black pepper
Directions
- Step 1 Preheat your oven to 375°F (190°C).
- Step 2 Rub the chicken with olive oil, then season generously with salt, black pepper, garlic and onion powder, paprika, rosemary, oregano, thyme, etc., all over, even under the skin. Try not to break the skin. Then add some softened butter and put some under the skin too. You can decide how much is best for you in regards of herbs and seasonings. Most of the time I season the chicken a night before and keep it in the fridge until ready to roast. This will ensure 100% best flavor. You can truss chicken by bring the ends of string down between the chicken’s legs, then cross the legs at the “ankles” and using a plain kitchen twine tie up the chicken legs. There are many how to instructions so just google it.
- Step 3 Arrange the carrots, potatoes, onion, and garlic in a large roasting pan. Drizzle with olive oil and toss to coat. You can use vegetables that you enjoy such as beets. Try keeping it in the same veg family so the cooking is somewhat the same, but if you eat to add mushrooms, asparagus or green beans I would add it about 15 minutes before root vegetables are done.
- Step 4 Place the chicken on top of the vegetables. Or if you have a roasting pan with a wire like me than it is perfect.
- Step 5 Roast for 1 hour and 30 minutes to even 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C). A general rule of thumb is to cook poultry at 15 to 20 minutes per pound, but you must use a meat thermometer just to make sure. Baste occasionally with the juices from the pan.
- Step 6 Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.
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