Favourite Sunday roast chicken

Roast chicken with sage and apple stuffing and roasted vegetable medley

Who doesn’t love a Sunday roast? And who doesn’t like a favourite Sunday roast chicken? It is so nice to gather the family together to share a special meal that is surprisingly easy to put together. This is something my family does on a regular basis.  I roast the chicken in a shallow bath of water to keep the meat butter tender.  You will then end up with delicious jus that can be used as is or turned into a gravy simply with the addition of flour – make a roux first – on the stove.  I usually can’t get away without making gravy as I have a child who is addicted to sauces of all kinds and I like to make my own so I know exactly what goes into them.  However chicken jus is still a very satisfying accompaniment.

The sage and apple stuffing is what I think really makes this dish.  I love sage with poultry and the apple makes the stuffing moist.  For a change you could use currents instead of apple or even apricots.

The roasted vegetables are easy to prepare.  Pre boiling the potatoes makes them crisp up in the oven and they are light and fluffy.  I love this vegetable medley because it includes vegetables that should suit everyone’s taste even if everyone doesn’t like everything on the platter. You could vary the vegetables adding carrots, zucchini or cauliflower.  The combination can be as creative as you feel.

I love, love, love this meal as does my family. You could even get a couple of chicken sandwiches out of it the next day!


Roast Chicken with Sage and Apple Stuffing

Roast Chicken with Sage and Apple Stuffing and Roasted Vegetable Medley

Favourite Sunday roast chicken

A traditional roast chicken with sage and apple stuffing served with roasted vegetable medley.

Course Main Course
Keyword Favourite Sunday roast, Roast chicken with apple and sage stuffing and roasted vegetables
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 6 People
Author Jane Georgiades


  • 1 free range chicken washed and giblet free
  • 1 lemon juice and zest
  • 1 apple grated
  • 2 cups breadcrumbs
  • 1 dessert sp dried sage leaves heaped
  • 1/2 butternut pumpkin (squash)
  • 1 leg sweet potato
  • 5 Desiree potatoes
  • 1 onion extra for roasting
  • 1 head of broccoli


  1. To make the stuffing combine apple, diced onion, breadcrumbs and sage and stuff the cavity of the chicken. Drizzle olive oil and lemon juice over the chicken and season liberally with salt and pepper. Place breast side down in a roasting dish with a little water and more salt and roast at 210 degrees for about 40 minutes. Turn over and drizzle more oil, lemon juice, salt and pepper and roast for another 40 – 50 minutes until golden the the legs are starting to separate.

  2. To roast the vegetables I like to boil the desiree potatoes first and roast them separately, for about 30 minutes until golden and crisp. The rest of the vegetables I simply coat with oil, salt and pepper and roast in oven along with the chicken until soft then I cover with foil and remove from the oven and replace with the potatoes for 5 - 10 minutes to ensure they are hot and crisp.

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