Sunday Roast Chicken (Whole) – Cooking Instructions
Prep Time
10minutes
Cook Time
60minutes
Prep Time
10minutes
Cook Time
60minutes
Ingredients
Instructions
Prep:
  1. Remove the Sunday Roast Chicken – Whole from the package and place it on a tray.
  2. Toss and massage the chicken to refresh the marinade.
Pressure Cooker On The Hob (Time: 50 – 60 minutes)
  1. This method is recommended only if you have a large, thick bottomed pressure cooker that would comfortably fit a whole chicken. If it isn’t thick bottomed, it might turn entirely black.
  2. Place a thick bottomed pressure cooker on a low flame. Chop an onion and two carrots into thick dices and add it to the pressure cooker. Next, add a little oil and place the chicken such that the breast side is on the vegetables. Close the pressure cooker but don’t place the weight on the lid.
  3. Cook over a very low flame for about 50 minutes. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. Carefully remove the bird onto a serving dish and place the vegetables beside it too.
  4. Deglaze the pressure cooker by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.
Roasting in an Oven (Time: 45 – 60 minutes)
  1. Warm up your oven to 160℃ or Gas Mark 4. Grease a baking tray with a teaspoon of oil and place the chicken on the tray. Cover it completely with aluminium foil and place the tray in the preheated oven. Let it cook for 40-45 minutes.
  2. Remove the baking tray from the oven, take off the aluminium foil, and use a spoon to pour the juices that have collected on the tray over the meat. Increase the temperature of the oven to 210℃ and place the uncovered chicken back in the oven. Let it cook for 15 -20 minutes or until the skin turns golden-brown.
  3. Once the color is achieved and the skin becomes crispy remove the tray from the oven. Place the bird on a serving dish and once again drizzle the juices that have collected in the tray over it.
Serving Suggestions:
  1. Let the Sunday Roast Chicken – Whole rest for about 10 minutes before serving.
  2. Serve with the roasted vegetables and creamy mashed potatoes for a delicious Christmas spread.
Print Recipe
Sunday Roast Chicken (Whole) - Cooking Instructions
Roast Chicken Recipe
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Roast Chicken Recipe
Instructions
Prep:
  1. Remove the Sunday Roast Chicken - Whole from the package and place it on a tray.
  2. Toss and massage the chicken to refresh the marinade.
Pressure Cooker On The Hob (Time: 50 - 60 minutes)
  1. This method is recommended only if you have a large, thick bottomed pressure cooker that would comfortably fit a whole chicken. If it isn’t thick bottomed, it might turn entirely black.
  2. Place a thick bottomed pressure cooker on a low flame. Chop an onion and two carrots into thick dices and add it to the pressure cooker. Next, add a little oil and place the chicken such that the breast side is on the vegetables. Close the pressure cooker but don’t place the weight on the lid.
  3. Cook over a very low flame for about 50 minutes. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. Carefully remove the bird onto a serving dish and place the vegetables beside it too.
  4. Deglaze the pressure cooker by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.
Roasting in an Oven (Time: 45 - 60 minutes)
  1. Warm up your oven to 160℃ or Gas Mark 4. Grease a baking tray with a teaspoon of oil and place the chicken on the tray. Cover it completely with aluminium foil and place the tray in the preheated oven. Let it cook for 40-45 minutes.
  2. Remove the baking tray from the oven, take off the aluminium foil, and use a spoon to pour the juices that have collected on the tray over the meat. Increase the temperature of the oven to 210℃ and place the uncovered chicken back in the oven. Let it cook for 15 -20 minutes or until the skin turns golden-brown.
  3. Once the color is achieved and the skin becomes crispy remove the tray from the oven. Place the bird on a serving dish and once again drizzle the juices that have collected in the tray over it.
Serving Suggestions:
  1. Let the Sunday Roast Chicken - Whole rest for about 10 minutes before serving.
  2. Serve with the roasted vegetables and creamy mashed potatoes for a delicious Christmas spread.