Sunday Dinner Recipe
Recipe information
Make Sunday Dinner in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Herb-Roasted Chicken
Garlic Mashed Potatoes
Roasted Green Beans with Almonds
Pan Gravy
Herb-Roasted Chicken
1. Prepare oven and chicken
Preheat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Let the chicken sit at room temperature for 20–30 minutes while you prepare the herb butter.
2. Make herb butter
In a small bowl, combine the softened butter, chopped rosemary, chopped thyme, minced garlic, 1 tbs kosher salt, and 1/2 tsp freshly ground black pepper. Mix until well combined.
3. Season and stuff
Gently loosen the skin over the breasts with your fingers and spread about two-thirds of the herb butter under the skin, pressing it toward the breasts. Rub the remaining herb butter over the outside of the chicken. Season the cavity with 1/2 tbs kosher salt and stuff it with the halved lemon and quartered onion. Tie the legs together with kitchen twine and tuck the wing tips under the body.
4. Arrange vegetables and roast
Scatter the carrots and celery in the bottom of a large roasting pan or baking dish. Drizzle them with 1 tbs olive oil and season lightly with salt and pepper. Place the chicken on a rack set over the vegetables or directly on the vegetables if you don't have a rack. Roast in the preheated oven for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and continue roasting for 45–60 minutes more, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C). Baste once or twice with pan juices during cooking for extra color and flavor.
5. Rest and carve
Transfer the chicken to a cutting board and tent loosely with foil. Let it rest for 15–20 minutes to allow juices to redistribute. Reserve the roasting pan and drippings for the gravy. Carve the chicken and keep warm until serving.
Garlic Mashed Potatoes
6. Cook potatoes and garlic
Place the cut potatoes and whole garlic cloves in a large pot and cover with cold water by about 1 inch. Add 1 tbs salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, about 15–20 minutes.
7. Drain and mash
Drain the potatoes and garlic well and return them to the hot pot for 1 minute to dry out excess moisture. Mash using a potato masher or ricer until mostly smooth.
8. Finish mashed potatoes
Warm the milk and butter together (in a small saucepan or microwave) until the butter is melted and the mixture is hot. Gradually add the milk-butter mixture to the potatoes, stirring until creamy. Stir in sour cream if using, chopped chives, and 1/2 tsp black pepper. Taste and adjust salt as needed. Keep warm until serving.
Roasted Green Beans with Almonds
9. Prepare and roast green beans
While the chicken roasts and potatoes cook, toss the trimmed green beans with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast at 400°F (200°C) for 10–12 minutes, until tender-crisp and lightly blistered. Alternatively, sauté in a large skillet over medium-high heat for 6–8 minutes until tender-crisp.
10. Finish with almonds and lemon
Remove from the oven or skillet, toss with toasted sliced almonds and lemon zest, and adjust seasoning to taste. Keep warm.
Pan Gravy
11. Make roux with pan drippings
After removing the roasted chicken from the pan, pour the pan drippings through a fine-mesh strainer into a liquid measuring cup, pressing on solids to extract flavor. Skim off excess fat so you have about 3–4 tablespoons of fat and 3/4 cup drippings left (add butter if needed to reach this amount). Return 2 tbs of the fat to the roasting pan or a medium saucepan over medium heat. Sprinkle the 2 tbs flour into the fat and whisk continuously for 1–2 minutes until the roux is golden and nutty, but not burnt.
12. Deglaze and simmer
Carefully add the optional white wine to deglaze the pan, scraping up browned bits from the bottom. Cook for 1 minute to evaporate alcohol. Whisk in the chicken stock and strained drippings gradually. Add 1/2 tsp chopped thyme. Bring the gravy to a gentle simmer and cook, whisking often, until thickened to desired consistency, about 3–5 minutes. If too thick, thin with extra stock or water a tablespoon at a time.
13. Season and strain
Taste and adjust seasoning with salt and pepper. For a very smooth gravy, pass it through a fine-mesh sieve into a serving vessel. Keep warm until serving alongside carved chicken and sides.
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