Sunday Supper Roast Chicken

Sunday Supper Roast Chicken

Recipe from the Thermador Taste of America Cookbook


Family dinners are very important in Utah, and chicken is a favorite for Sunday supper. Beverly Jo says that there’s nothing better than coming in from a day in the Utah snow and smelling chicken roasting with fresh vegetables and herbs.

Beverly Jo Martin


4 to 6 servings


1 6- to 7-pound roasting chicken, cleaned
Poultry seasoning
Salt and freshly ground black pepper
¼ cup (½ stick) butter, cut into 4 pieces
4 fresh sage leaves
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 teaspoon freshly ground black pepper
¾ cup (1½ sticks) butter, melted
1¼ pounds golf-ball-size red potatoes, halved
1 pound large carrots, peeled, cut into
2-inch pieces
1 large onion, cut into 8 pieces
¾ pound brussels sprouts, trimmed, with X cut
into each core


Preheat oven to 375°F. Place chicken in large
roasting pan. Sprinkle chicken inside and out with
poultry seasoning, salt, and pepper.


Using fingers, gently separate breast skin from meat.
Place 2 butter pieces and 2 sage leaves between
skin and meat on each breast. Stir Worcestershire
sauce, all herbs, and pepper into melted butter.
Baste chicken generously with some of melted
butter mixture. Sprinkle with salt and pepper. Roast
45 minutes.


Combine potatoes, carrots, and onion in bowl.
Toss with some of remaining melted butter mixture.
Place vegetables in roasting pan with chicken.
Baste chicken with some of remaining melted butter
mixture. Roast until meat thermometer registers
180°F when inserted into thigh without touching
bone, 45 minutes to 1 hour.


Toss brussels sprouts with some of remaining
melted butter mixture. Baste chicken with
remaining melted butter mixture. Roast 10 minutes.
Turn oven off. Transfer chicken to platter. Tent with
foil to keep warm. Return pan to oven and roast
vegetables 10 minutes longer.
Using slotted spoon, arrange vegetables around
chicken on platter. Pour pan juices into gravy boat.
Season with salt and pepper. Serve with chicken.


Serve with white wine, such as Chardonnay, or red wine,
such as Cabernet Sauvignon or Cabernet Franc.