Gather around the table with your family for home-cooked, comfort food with this Sunday Dinner Chicken recipe.
If you are looking for an easy classic recipe idea for Sunday dinner, try this homestyle chicken recipe my Grandma always made. Incredible, tender, juicy chicken that is oven-roasted to perfection. The drippings make a tasty gravy to serve with Roasted Garlic Mashed Potatoes.
My Grandma and Grandpa had the tiniest little farmhouse, but that never stopped them from having our large family together for Sunday dinner. If anyone stopped in, Grandpa invited them to pull up a chair and have some dinner. Life was so easygoing and informal back then.
How to make simple roasted chicken
- I prefer buying 5-6 pound chickens from local farmers and section the chicken myself. This should feed 6-8 people. You can also buy pre-cut chicken from your local butcher or grocery store.
- Chop into 8-10 pieces. If using smaller chicken you may want to leave the breasts in two pieces. EatingWell has a great tutorial on How to cut up a whole chicken
- Generously season the chicken with salt and pepper.
- Dust all sides with all-purpose flour.
- Heat olive oil in a heavy frying pan. I like to use my large cast-iron skillet. It heats well to ensure the chicken gets a crisp, golden brown sear.
- Sear both sides of chicken pieces until golden brown. Transfer to dutch oven or roasting pan.
- Deglazed the skillet by adding about ½ - 1 cup of chicken broth. Scape those tasty browned bits from the bottom of the pan. Pour over the chicken.
- Bake in 350-degree oven for about 1 - ½ hours or until chicken is roasted to a temperature of 175 degrees.
- The drippings make a terrific tasting gravy. Check out these easy-to-follow instructions for making poultry gravy.
What to serve with chicken dinner.
My favorite side dish to serve with roasted chicken is potatoes. My family enjoys these potato recipes.
Roasted Garlic Mashed Potatoes
Parmesan Oven Roasted Potatoes
New Potatoes with Creamy Dill Sauce
For a vegetable side dish try Bacon Shallot Peas or Best Ever Brussels Sprouts.
Sunday Dinner Chicken
Ingredients
- 6 pound chicken cut into pieces
- ½ - 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- ⅓ cup all purpose flour
- 2-3 tablespoons olive oil or any type of cooking oil
Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- Chop chicken into 8-10 pieces. You can purchase chicken already cut or ask your butcher to piece a whole chicken.
- Heat oil in heavy bottomed skillet. My preference is my cast iron skillet.
- Generously season chicken with salt and pepper.
- Dust chicken pieces in flour ensuring all sides are coated. Shake off excess flour, then place chicken in heated frying pan. You may have to sear chicken in batches to avoid over-crowding the chicken.
- Using medium-high heat, sear both sides of chicken until golden brown. Transfer to roasting pan or dutch oven.
- After all the chicken pieces are seared deglaze the skillet by adding chicken broth while skillet is still hot. Be sure to scrape all the flavorful bits from the pan.
- Pour over the chicken.
- Cover and bake for about 1- 1 ½ hours until chicken is done. Meat thermometer reads 175 degrees Fahrenheit.
- Use pan drippings to make delicious gravy.
Earl C Williams
Thanks for the memories of the meal but chicken butchering time. There are parts of that process that still haunt me but we all worked together to get it done.
And I love your peas, shallots and bacon recipe. I have loved peas and ham but the shallots and the bacon will give it special character. Thank you
Laureen King
Butchering chickens was a lot of work at our farm, but having farm fresh chicken throughout the year was so good. So much better tasting than the store bought tiny chickens.