How to Make Your Sunday Roast Chicken Truly Unforgettable

Sundays and roast chicken go hand in hand. The smell in the kitchen, the warm, golden skin, it’s simple food that just makes the day feel a little special. A really good free-range chicken doesn’t need much fuss to shine, but a few little tips can make all the difference and turn a lovely meal into something you’ll remember.

Our chickens at Copas Farm Shop are slow-grown, free-range birds with plenty of room to roam. That slow growth gives them naturally tender meat and lots of flavour, exactly what you want for a Sunday roast that everyone will love. 

Here are five things I always keep in mind when roasting a chicken at home.

1. Don’t rush it

I know the temptation is there — the oven’s on, everyone’s hungry, and you just want to get lunch on the table. But a slow-grown chicken really does better with a bit of patience.

Start with enough heat to get the skin nice and golden, then turn it down a little so it cooks slowly and evenly. The result? Crispy skin and juicy meat all the way through. Honestly, it’s worth waiting for.

2. Give it a rest

This is the step most people skip, and I get it — it smells amazing, and it’s hard to wait! But resting your chicken for about twenty minutes after it comes out of the oven makes a huge difference.

It lets all those lovely juices settle back into the meat, so when you carve it, each slice is tender and full of flavour. Trust me, those few extra minutes are worth it.

3. Keep the seasoning simple

Good chickens like ours don’t need fancy marinades or complicated spices. A little salt and pepper, a knob of butter under the skin, maybe a squeeze of lemon or a few sprigs of fresh herbs tucked inside the cavity and that’s it.

Simple seasoning lets the natural flavour of a slow-grown, free-range bird shine. Sometimes the simplest things really are the best.

4. Pay attention to the size

Even if two chickens look similar, they can behave differently in the oven. Our birds usually weigh between 1.8kg and 2.2kg, so they’re perfect for a family roast, but cooking times should always be a guide rather than a strict rule.

I like to check the thickest part of the leg — the juices should run clear, and the meat should feel tender. A few extra minutes if needed will always give you a better result than guessing from the clock alone.

5. Let the chicken do the hard work

The best roast chicken is often the one that does most of the work itself. Slow-grown, free-range birds bring so much flavour, you don’t need to overcomplicate things.

A drizzle of olive oil, a sprinkle of salt and pepper, and a few herbs is all it takes. Let the chicken’s natural taste shine, and you’ll get a roast that’s simple, satisfying, and full of flavour.

Why free-range makes such a difference

A slow-grown, free-range chicken develops flavour in a way that standard supermarket birds just can’t. The meat is firmer, richer, and responds beautifully to gentle roasting. That’s why a properly reared bird gives such a rewarding Sunday roast.

A little patience, a bit of care, and some simple seasoning go a long way. And when everything comes together, it’s the kind of meal that brings everyone to the table, encourages a few extra helpings, and makes Sunday feel a little extra special.