Simple Sunday Supper


When I was a child my mother would often make a traditional Sunday roast, where she would take an entire chicken and surround it with whole potatoes, onions, carrots and homemade gravy in a huge roasting pan.  It would cook at a low temperature for a few hours and the entire house would embody the most comforting smell.  Once it was finished we would scoop the potatoes and carrots into the bottom of our bowls and top it with tender slices of roast chicken and gravy.  It was such a simple dinner but it was the most warming, satisfying way to begin a new week. 


I recently decided to revitalize this old family favorite. Instead of using one big pot,  I cooked each ingredient separately and served the gravy on the side to lighten up this winter classic. Here is the recipe:


Sunday Roast

Yields 4 servings

Lemon Herb Chicken Breasts

4 small chicken breasts

1 lemon (squeezed)

1/2 c. of homemade breadcrumbs

3 cloves of garlic (peeled, minced)

3 Tablespoons of dried rosemary

1/2 cup of parsley (finely chopped)

2 Tablespoons of olive oil

Salt and pepper

Caramelized Carrots

3 large carrots (cut into one inch circles)

2 Tablespoons of olive oil

Salt and pepper

Purple Potatoes

12-15 small purple potatoes (cut in half, or quarter if larger)

1 Tablespoon of rosemary

2 Tablespoons of olive oil

Salt and pepper


2 cups of gravy (I used 2 starter packets from the grocery store)

*You can certainly make a homemade gravy. In fact it would probably taste much better; however this is a time saver.


Preheat oven to 350º.  Arrange the diced carrots on a cookie sheet and drizzle them with olive oil.  Sprinkle them with salt and pepper.  On a second cookie sheet arrange the cut potatoes and drizzle them with olive oil.  Sprinkle the potatoes with dried rosemary, salt and pepper. Set aside both cookie sheets.

Then in a small bowl mix together the lemon juice, breadcrumbs, minced garlic, parsley, rosemary, salt and pepper.   Set aside the mixture and wash your chicken breasts. Then place them on a greased cookie sheet.  Press the herb mixture on top of each chicken breast and drizzle with olive oil.  Place in the oven for one hour.

After the chicken has been cooking for 20 minutes place the cookie sheets with carrots and potatoes in the oven.  Let them cook for the remaining time (40 minutes) with the chicken.  After about 40 minutes of the total cook time check on the chicken and vegetables.  *You might need to adjust the cook time based on your oven.

Take the chicken out of the oven when it’s juice runs clear and it is browned on top.  Then take your vegetables out when the carrots begin to caramelize and the potatoes are fork tender (all the way through).

Make the gravy according to package and pour over the chicken and vegetables.  Garnish with parsley and serve immediately.

Enjoy your simple Sunday supper!