Sunday Roast – Have A Relaxed Weekend And Still Enjoy Your Favourite Meal

I like Sunday roasts, although sometimes I think it is too much work for something that would disappear very fast.

Now that the weather is gorgeous and my family loves being outside a lot, I decided to treat them with a dish everyone at home adores – baked crispy chicken, done in a very easy way.

I present one recipe that would help you make the baked chicken as delicious as you’ve always wanted it to be and would not need you to slave around the cooker. This recipe is very easy to make, uses just a handful of ingredients and the result is scrumptious – you get roast chicken with golden top, crispy and melting in your mouth, the meat is tender and juicy, the sauce in the tin you can use to serve with the roast.

The best part is, because you are cooking a whole chicken in a very easy way, you will have nice dinner and be as relaxed as you want to be to enjoy it with the people you love. Not only that, but you might get some leftovers as well that you can use to make your sandwiches for the next days extra yummy or prepare some new dish with this roasted chicken.

Just use your imagination and with little work you can be the queen or king of the kitchen.

Try it!

Sunday Roast – Baked Chicken with Beer  Baked chicken with beer


  • 1 whole chicken (about 1.3-1.5kg), washed and ready to cook

  • 1 cup beer

  • 1-2tbsp oil

  • seasoning – salt, paprika, parsley


  1. Oil the chicken and season (everywhere, including the cavity), coat well

You can use other seasoning as well, whatever you like with your chicken. I sometimes use store-bought and ready-to-use Italian seasoning (oregano, basil, red pepper flakes, marjoram, thyme, rosemary, sage, parsley).

  1. Put in a roasting tin (I used a glass roaster with a lid) and pour the beer carefully alongside the chicken so that not to wash away the seasoning on top

You can use more beer if you want, you would have some juices left when the chicken is ready.

  1. Cover the tin with foil or with the tin’s lid and roast at 180-200°C for 1.5 hours, basting the chicken with the liquid from time to time. Remove the lid shortly before ready and bake to get a nice golden roast on top

I served this Sunday roast with fresh salad, roasted potatoes and home-made bread.

Enjoy with your favourite garnishes and if you’ve tried it and you liked it or you have a suggestion how to make the recipe better, just leave me a comment!

Have a lovely and relaxed day!


  1. Mike

    Great sounding recipe Ellie. You had me at the mention of beer! Looks like you get super crispy skin which is great. Does the breast stay moist or does it tend to dry out? I always prefer the legs and thighs on the chicken since that dark meat is so moist and tasty.

    1. Ellie

      Hi Mike. I remember the first time I tried cooking with beer, it surprised me how tender and flavoursome chicken gets when cooked with beer. And the skin, because of all the seasoning, is crunchy and very tasty.

      But the best thing is it is very easy to prepare, just put everything in the tin andit cooks.

      Enjoy your weekend. All the best

  2. Wendy

    This sounds really yummy. I bet this would also work well in a crock pot for when it is really hot out side and you don’t want to heat up the house. Do you think it would be okay without the beer? I try to limit sugar as much as possible and beer is something on my no no list. But perhaps light beer would work. What do you suggest?

    1. Ellie

      Hi Wendy. Definitely try this recipe in the crock pot and let me know about the result.

      You can substitute the beer with water, but I would suggest to use light beer or low-calorie beer better, because it gives the meat a really pleasant flavour.

      Have a lovely day.



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