Yes, I know it's Tuesday; I'm dreaming about Sunday roast, okay lol. This one of my favourite meals my mum makes. I kid you not, I skip brunch so I can fully enjoy this meal lol That's how much I love a good Sunday Chicken Roast. 

Nothing compares to a good Sunday lunch or dinner with the family to just wrap up a weekend. It's super easy to make, and it tastes delicious. 

Something I learned from my mum is you can prep this in the week. This is also why I'm posting this recipe on a Tuesday and not on the weekend, so you won't have to fuss around in the kitchen as much. You can store a marinated chicken in the freezer, so definitely, prepping in advance is always a lifesaver.

You can use a small chicken, we prefer a large chicken. Nothing does go to waste. The leftover meat can be used the next day. Top of my head is, it can be used as a quick lunch in a salad, toasted sandwich, crunchwrap supreme, taco filler, etc. So again, there is another meal sorted out in advance. 

-  INGREDIENTS - 

- CHICKEN MARINADE - 

- SAUCE INGREDIENTS - 

- STUFFING -

- EXTRA -

- METHOD WITH PICTURES - 

1. Marinate your whole large chicken in the marinade ingredients and place it in a roasting pan. It's best to marinate your chicken overnight in the fridge. 
2. You can also make your sauce by placing all the sauce ingredients into a small saucepan and keeping it in the fridge.
3. The next day, start by making your mash. Boil your potatoes, mash and season them with the stuffing ingredients before stuffing your chicken. On this particular Sunday, I was running very late, so I ended up stuffing the par-boiled seasoned baby potatoes instead of making it into mashed potatoes. I personally prefer the stuffing mashed. 
4. Place your stuffed marinated chicken into a roasting pan. I ended up adding the extra seasoned baby potatoes around in the pan with full garlic cloves. 
5. When you're ready to start roasting the chicken, turn on your oven to 200 Degrees C. 
6. Drizzle over the marinated stuffed chicken the olive oil (you can use blobs of butter or ghee).
7. Add 1 1/2 cups water into your roasting pan, cover the pan with aluminum foil, and place into the hot oven. 
8. Check on it after around 5 minutes. The oil/butter/ghee and marinade should be just bubbling; once it is, turns down the heat to 190 Degrees C and leave the chicken to roast in the oven. 
9. Continue to check on your chicken every 5 - 10 minutes by carefully spooning the marinade over the chicken with a large spoon and leaving it to continue roasting.
10. After 35 - 45 minutes, bring your sauce to a boil before pouring it over your chicken, making sure your whole chicken is coated properly. 
11. Place your chicken back into the oven without the foil and cook for another 15 - 30 minutes. 
12. Once done, take those garlic cloves that have been roasting in the pan, place on top of the chicken, garnish with some fresh coriander and serve with a crisp salad. 

Please remember the size of the chicken,

 and the heat of the oven will determine how quickly it roasts. 

The suggested method time is for a LARGE CHICKEN,