Sunday Roast Chicken Recipe with Costack Chicken & Turkey Seasoning (UK)

The British Sunday roast chicken that beats every restaurant

The UK Sunday roast is the most defended meal in British cooking. Every family has their own method. Every cook has an opinion on whether to butter under the skin, when to start the potatoes, and how to stop the gravy from being lumpy. The single biggest upgrade you can make to Sunday roast chicken without changing anything else about your method is the seasoning. Most home cooks reach for salt and pepper. Premium home cooks reach for a proper poultry rub built for slow oven roasting.

This guide walks through the Costack Sunday roast chicken method. Friday night prep. Sunday morning timing. Carving. Gravy. The lot. Cooked in millions of UK kitchens, professionally tested, and built around Costack Chicken & Turkey Seasoning.

What you'll need (serves 4-6)

• 1.5kg whole chicken (free range if you can stretch to it)
• 2 tbsp Costack Chicken & Turkey Seasoning
• 1 tbsp olive oil
• 1 large onion, quartered
• 2 carrots, chopped chunky
• 2 celery sticks, chopped chunky
• 4 garlic cloves, smashed (skin on)
• 1 lemon, halved
• 1 small bunch fresh thyme (or 1 tsp Costack Dried Thyme)
• 200ml chicken stock + extra for gravy
• 2 tbsp plain flour for the gravy

Friday night prep (5 minutes)

1. Take the chicken out of the fridge. Pat dry with kitchen paper. The skin must be bone-dry. Wet skin doesn't crisp.
2. Lift the breast skin gently with your fingers. Rub 1 tbsp of Costack Chicken & Turkey Seasoning directly onto the meat under the skin.
3. Rub the remaining 1 tbsp over the entire outside of the bird, including the legs and wings.
4. Place in a deep dish. Leave uncovered in the fridge until Sunday morning. This air-dries the skin for proper crackling.

Sunday morning timing plan (for 1pm lunch)

The proper UK Sunday gravy

1. Pour all pan juices from the roasting tin into a small saucepan. Skim off the excess fat.
2. Whisk in 2 tbsp plain flour off the heat until smooth.
3. Return to medium heat. Whisk constantly for 2 minutes to cook off the raw flour taste.
4. Gradually add 400ml chicken stock, whisking constantly to prevent lumps.
5. Simmer 5 minutes until thickened. Add a pinch more Costack Chicken & Turkey Seasoning and a pinch of Costack Dried Thyme.
6. Strain into a warm jug.

What to serve with Sunday roast chicken

• Roast potatoes: parboiled then roasted with Costack All Purpose Seasoning
• Roast vegetables: carrots, parsnips, sprouts with Costack Vegetable Seasoning
• Yorkshire puddings: the classic British accompaniment
• Greens: tenderstem broccoli or savoy cabbage

5 Sunday roast mistakes to avoid

1. Skipping the air-dry. Wet skin will not crisp. The Friday night fridge step is non-negotiable.
2. Under-seasoning. 2 tbsp is the right amount. The seasoning needs to penetrate the meat.
3. Skipping the rest. 15 minutes minimum after roasting.
4. Cooking to time, not temperature. Always use a meat thermometer. 75C at the thigh.
5. Cold stock in gravy. Warm the stock first to avoid lumps.

FAQs

How long do I roast a Sunday chicken?

20 minutes at 220C + 20 minutes per 500g at 180C. A 1.5kg bird = 1 hour 20 minutes total.

Can I roast the chicken from cold?

No. Take the bird out of the fridge 30 minutes before roasting.

Where do I buy Costack Chicken & Turkey Seasoning?

Online at www.costack.uk. Free UK delivery over £35. 2-3 working days from Manchester to London, Birmingham, Leeds, and every UK postcode.

Build your full Sunday roast spice rack

• Costack Chicken & Turkey Seasoning - the roast chicken hero
• Costack Meat Seasoning & BBQ Rub - for roast beef and lamb
• Costack Vegetable Seasoning - for roast vegetables
• Costack All Purpose Seasoning - for roast potatoes

Or grab the Costack Sunday Feast Pack at £39.98, built specifically for British Sunday lunch cooking. Free UK delivery on orders over £35.