Courtney Cook’s Sunday Roast Chicken Is a Viral Sensation
This herb-buttered roast chicken recreates Britain's beloved Sunday tradition perfectly!
Some traditions are worth recreating every single week! Courtney Cook recreated Britain’s beloved tradition every week for a year—and millions of fans ate it up! Each week, she created generous helpings of roast beef, pork loin, ham and chicken—with ALL of the sides. Her Sunday Roast Chicken Dinner is the ultimate comfort meal, featuring a perfectly golden bird infused with herbed butter, fresh lemon and garlic that permeates every bite. Paired with roasted carrots, creamy mashed potatoes and rich brown gravy, it’s a complete feast that turns any Sunday into something special. The secret is in the patience: massaging that herb butter under the skin before a slow roast creates juicy, flavorful results every single time!
Plus, for an added bonus make Courtney’s Yorkshire Puddings recipe, which you can view below!
Combine 1 cup flour, 1 cup milk, 1 cup eggs (about 5 large) and generous pinches of salt and pepper in a blender. Blend until smooth. Cover and chill batter for 30 min. to 1 hr. Re-blend or whisk quickly after chilling. Heat your oven to 425°F—yes, it needs to be that hot! Add 1 Tbs. oil to each compartment of a jumbo muffin pan and heat in the oven for 10 min. (The key to the rise is ensuring that oil is super hot.) Working quickly and carefully, pour about ⅓ cup of the batter into each hot compartment (each about half full); you should hear a sizzle as it hits the oil. Quickly place the pan into the oven, close the oven door, and resist the urge to peek! Bake for 28 min. exactly, then remove and serve immediately. Makes 6.
Total Time
Prep Time
Ingredients
- 1 whole chicken, about 6–7 lbs.
- 1 lemon, quartered with the zest reserved
- 1 onion, peeled and quartered
- Salt and pepper to taste
- 1 stick (4 oz.) of salted butter, at room temp.
- 2 heaping Tbs. of Herbes de Provence spice mixture
- 1 tsp. garlic powder
- Cooked peas, roasted carrots, mashed potatoes, brown gravy and Yorkshire Puddings (above)
Instructions
PrintHeat your oven to 425°F. Begin by removing giblets and any remnants from chicken cavity, then pat the bird dry. Tuck the quartered lemon and onion deep inside the cavity, then nestle the chicken snugly into your roasting pan. Tie the legs together with twine.
Season bird generously with salt and pepper, making sure to get everywhere. In a small bowl, blend softened butter with your Herbes de Provence, garlic powder, reserved lemon zest and a pinch of salt and pepper until the mixture is smooth. With clean hands, massage this herbed butter all over the chicken, gently working it under the skin to ensure the flavor permeates the meat (it takes a little patience, but the result is worth it!). Roast the chicken on the middle rack of the oven for about 1 hr., 45 min., or until juices run clear. (I make a small slit between the thigh and breast to be certain.)
Once you pull it from the oven, loosely tent the chicken with aluminum foil and let it rest for 20 min. before carving, allowing all those fabulous juices to settle. Serve with peas, roasted carrots, mashed potatoes, brown gravy and Yorkshire Puddings.
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