Discover the perfect summer sides to complement your roast chicken! From refreshing salads to seasonal vegetables and light, flavourful dishes, find delicious ideas that will make your summer roast chicken meals unforgettable.
In summertime, many of us are focused on healthy eating, and looking for healthy recipes. Sometimes to tone up or lose weight for our holidays, but also because lighter meals, with fresher ingredients are often more appealing when it’s hot outside.
I don’t know about you, but I rarely fancy a roast dinner with roast veggies, gravy and other heavier options when it’s boiling hot. But I still like a roast chicken. Chicken is tender, fresh and juicy, making it an ideal meal for the summer months.
So, I look for summer Sunday lunch ideas, or roast dinner recipes with a twist, so we can still enjoy a lovely family meal on Sundays.
Fortunately, chicken is very versatile, so there are tons of perfect sides with roast chicken, no matter what the weather is doing.
Here’s a look at some easy summer Sunday dinner ideas, and some great Sunday dinner ideas for

Summer Roast Chicken Recipes
Crispy Roast Chicken Recipe
Ingredients:
- 1 whole chicken (about 1.5-2 kg)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 lemon, halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 sprig fresh sage
- Salt and pepper, to taste
- Optional: 1 tsp paprika
Instructions:
- Preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7.
- Pat the chicken dry with kitchen paper. This helps to achieve a crispy skin.
- Place the chicken in a roasting tray.
- In a small bowl, mix the minced garlic, olive oil, salt, pepper, and optional paprika.
- Rub this mixture all over the chicken, ensuring it’s well coated.
- Stuff the cavity of the chicken with the lemon halves and the sprigs of rosemary, thyme, and sage.
- Place the chicken in the preheated oven.
- Roast for about 20 minutes per 500g, plus an additional 20 minutes. For a 1.5 kg chicken, this will be approximately 1 hour and 20 minutes.
- Baste the chicken occasionally with the juices from the pan to keep it moist.
- The chicken is done when the skin is golden and crispy, and the juices run clear when the thickest part of the thigh is pierced with a skewer.
- Alternatively, use a meat thermometer; the internal temperature should read 75°C (165°F).
- Remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the chicken and serve with your favourite sides.
- For an even crispier skin, you can increase the oven temperature to 240°C (220°C fan)/475°F/Gas Mark 9 for the last 10 minutes of cooking.
- Adding vegetables such as carrots, potatoes, and onions around the chicken in the roasting tray can create a delicious one-pan meal.
One Pan Wonder
Ingredients:
- 1 whole chicken (about 1.5-2 kg)
- 500 g new potatoes, halved
- 300 g green beans, trimmed
- 4 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 lemon, quartered
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1 tsp paprika
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7.
- Pat the chicken dry with kitchen paper to ensure a crispy skin.
- Place the chicken in the centre of a large roasting tray.
- In a small bowl, mix 2 tablespoons of olive oil, minced garlic, chopped rosemary, thyme, paprika, salt, and pepper.
- Rub this mixture all over the chicken, ensuring it’s well coated.
- Stuff the cavity of the chicken with the lemon quarters.
- In a separate bowl, toss the halved new potatoes with 1 tablespoon of olive oil, salt, and pepper.
- Arrange the potatoes around the chicken in the roasting tray.
- Place the tray in the preheated oven.
- Roast for about 1 hour.
- After 1 hour, toss the green beans with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Add the green beans to the roasting tray, spreading them around the chicken and potatoes.
- Roast for an additional 20-30 minutes, or until the chicken is golden and crispy, the potatoes are tender, and the green beans are cooked.
- The chicken is done when the juices run clear when the thickest part of the thigh is pierced with a skewer, or when a meat thermometer reads 75°C (165°F).
- Remove the tray from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the chicken and serve with the roasted new potatoes and green beans.
- For added flavour, you can sprinkle the vegetables with a little extra chopped rosemary and thyme before serving.
- If you like a bit of a kick, add a pinch of chilli flakes to the olive oil mixture for the green beans.
Slow Cooker Option
Ingredients:
- 1 whole chicken (about 1.5-2 kg), giblets removed
- 500 g new potatoes, halved
- 300 g green beans, trimmed
- 4 garlic cloves, minced
- 1 lemon, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- Salt and pepper, to taste
Instructions:
- Pat the chicken dry with kitchen paper. Season the cavity with salt and pepper.
- Rub the outside of the chicken with paprika, salt, and pepper.
- Place the halved new potatoes in the bottom of the slow cooker.
- Add minced garlic, fresh rosemary, and thyme sprigs.
- Carefully place the seasoned whole chicken on top of the potatoes in the slow cooker.
- Squeeze the lemon quarters over the chicken and place the lemon pieces inside the cavity.
- Drizzle the chicken with olive oil and season with a bit more salt and pepper.
- Cover the slow cooker with the lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 1 hour before the chicken is done, add the trimmed green beans to the slow cooker, arranging them around the chicken and potatoes.
- Cover and continue cooking until the green beans are tender.
- The chicken is done when the juices run clear when the thickest part of the thigh is pierced with a skewer, or when a meat thermometer reads 75°C (165°F).
- Carefully remove the chicken from the slow cooker and let it rest for 10-15 minutes before carving.
- Serve the slow cooker roast chicken with the potatoes and green beans.
- If you prefer a crispier skin on the chicken, you can transfer the chicken to a baking tray and place it under the grill (broiler) for a few minutes after cooking in the slow cooker.
- Feel free to adjust the seasoning and herbs according to your taste preferences.
Potato Dishes
Potatoes are a classic accompaniment to roast chicken, often served with gravy and veggies in a traditional Sunday lunch. In the summer, you might want to consider some potato-based alternatives.
New Potatoes
New potatoes, either roasted or simply boiled are a lighter alternative to other potatoes. Toss in crushed garlic and olive oil and roast for a tasty side, or boil and season with a knob of butter and some salt and pepper for a really easy side for your summer roast chicken.
Another option is dicing, boiling lightly, and then frying in a little olive oil, and seasoning with something like paprika, for a crispy, lightly spiced side dish for roast chicken in the summer.
Potato Salad
A simple potato salad served with a basic side salad of lettuce, spring onion, tomato and cucumber can be a delicious side order for chicken in the summer.
Simple Potato Salad Recipe
Ingredients:
- 1 kg potatoes
- 150 g mayonnaise
- 1 small red onion, finely chopped
- 2 celery sticks, finely chopped
- 3 tbsp fresh parsley, chopped
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper, to taste
- Optional: 2 boiled eggs, chopped
Instructions:
- Peel the potatoes and cut them into bite-sized chunks.
- Place them in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil and cook the potatoes until tender, about 10-12 minutes.
- Drain the potatoes and let them cool completely.
- In a large bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Once the potatoes are cool, add them to the bowl with the dressing.
- Add the chopped red onion, celery, parsley, and boiled eggs (if using).
- Gently toss everything together until the potatoes are well coated with the dressing.
- Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavours to meld.
Mashed Potatoes
Mashed potatoes are comforting, filling and tasty. While you might associate them with winter, there’s nothing to stop you from enjoying them in the summer, perhaps with fresh steamed green beans.
Salads
Salads, either with potatoes, rice, pasta or couscous, or alone, make a great side for many meals in the summer. Colourful, nutritious and crunchy, most of us find salads more appealing than hot vegetables on a sunny day.
Tomato Salad
A fresh tomato salad is so easy to make but always feels a little sophisticated. The colour and juicy ingredients make it ideal for a summer Sunday lunch.
Tomato Salad Recipe
Ingredients:
- 4 large ripe tomatoes, sliced
- 1 small red onion, thinly sliced
- 1 cucumber, sliced
- 150 g feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Optional: a handful of black olives, pitted and halved
Instructions:
- Slice the tomatoes, red onion, and cucumber and place them in a large salad bowl.
- Add the crumbled feta cheese, chopped basil, and parsley to the bowl.
- If using, add the black olives.
- In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the salad and gently toss everything together to coat the vegetables evenly.
- Let the salad sit for a few minutes to allow the flavours to meld.
- Serve immediately.
- For extra flavour, add a pinch of dried oregano or a squeeze of fresh lemon juice to the dressing.
- Garnish with additional fresh basil leaves before serving.
Green Salad
A simple green salad with mixed leaves, cucumber and cherry tomatoes and a store-bought balsamic vinaigrette is an easy and refreshing side dish for summer.
Caesar Salad
Chicken Caesar salad is a classic, so it makes sense that a Caesar also works well with fresh roast chicken, served hot or cold. Use a store-bought dressing and crotons to save time.
Greek Salad
I don’t like olives, so a Greek salad isn’t great for me. But, I can’t deny that it’s refreshing, tasty and perfect with roast chicken seasoned with fresh lemon juice and oregano.

Feta and Beetroot Salad
For me, an olive hater, feta and beetroot salad is the ideal alternative to a Greek Salad. You can get my recipe here.
Starchy Sides for Summer
While you might crave lighter salads and vegetables in summer, if you are feeding a growing family, you might also want to add some more filling side dishes to your chicken dinner.
Crusty Bread
Crusty bread is great for dipping in the juice from your chicken, and any salad dressing or sauce that you might serve it with.
Pitta Bread
I love pitta bread and flatbread with chicken and salad in the summer. They add a more filling element to your meal, without taking away that summery vibe.
Flatbreads
I always think flatbreads add a Mediterranean vibe to your summer dinners. Serve with a simple yoghurt and mint dip.
Couscous Salad
A light couscous salad with fresh vegetables, herbs, and a lemon dressing is a delightful and easy-to-make side. I use a store-bought pack of pre-seasoned couscous and make a salad to serve with it.
I often serve with a homemade honey and mustard dressing.
Homemade Honey and Mustard Dressing Recipe
Ingredients:
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, finely minced (optional)
- Salt and pepper, to taste
Instructions:
- In a small bowl or a jar with a lid, add the Dijon mustard, honey, and lemon.
- Whisk the ingredients together until well combined. If using a jar, secure the lid and shake vigorously.
- Gradually add the extra virgin olive oil while whisking continuously to create a smooth and emulsified dressing.
- Add the finely minced garlic (if using) and season with salt and pepper to taste.
- Whisk or shake again to combine.
- Use the dressing immediately or store it in the refrigerator for up to a week. Shake or whisk well before each use.
- For a creamier texture, you can add a tablespoon of Greek yoghurt or mayonnaise
- Adjust the sweetness by adding more or less honey according to your taste.
- Experiment with different types of mustard (whole grain or spicy) for variations in flavour.
Rice Pilaf
A fragrant rice pilaf with toasted nuts and dried fruits adds an exotic touch to your summer roast chicken meal.
Quinoa
This versatile grain can be prepared as a cold salad with chopped vegetables, herbs, and a light vinaigrette, or served warm with sautéed onions and garlic.
Pasta Salad
A colourful pasta salad with cherry tomatoes, cucumber, olives, and a tangy dressing is a great way to incorporate more veggies and flavours.
Cooking Techniques and Tips
Air Fryer Method
If you have a large air fryer, air frying your chicken, seasoning with olive oil, salt and pepper, can give you a delicious crispy skin that’s perfect with salad and fresh bread.
Healthy Eating Tips
Chicken is healthy, high in protein and tasty. It’s ideal if you are trying to eat healthily. Just make sure you skip the skin and serve your roast chicken with plenty of fresh vegetables and salad, as well as sticking to any of your personal weight loss considerations.
Recipe Variations and Twists
Roast Dinner Recipes with a Twist
Chicken is very versatile and easy to cook. Experiment with different herbs and spices for a roast dinner with a twist.
Easy Summer Sunday Dinner Ideas
Stick to easy sides, like a fresh side salad and flatbread, with simple dressings and your favourite dips for a really easy summer Sunday dinner.
Sundays Done Right
Experiment with different sides and combinations, and consider serving plenty of different options on the table in sharing bowls, so your family can pick at the bits that they like while being able to try new things.
FAQ
Can I prepare roast chicken in advance for a summer gathering?
Yes, you can roast the chicken a day ahead and reheat it in the oven before serving. This can save time and reduce stress on the day of your gathering.
What’s the best way to ensure my roast chicken is crispy?
To achieve a crispy skin, ensure the chicken is thoroughly dry before seasoning and roasting. Using an air fryer can also enhance the crispiness.
Can I use a slow cooker for roast chicken during the summer?
Absolutely! A slow cooker is a great option to keep the kitchen cool while still enjoying a tender and flavourful roast chicken.
What are some healthy side dishes to serve with roast chicken?
Healthy sides include steamed green beans, a fresh tomato salad, or a mixed green salad. Roasted new potatoes and a light potato salad can also be nutritious options.
How can I make my roast chicken more flavourful?
Marinate the chicken overnight with olive oil, garlic, and fresh herbs. You can also stuff the cavity with lemon, garlic, and herbs for added flavour.
Is it possible to make a roast chicken meal suitable for weight loss?
Yes, focus on portion control and pair the chicken with low-calorie sides like steamed vegetables and salads. Avoid heavy, creamy sides and opt for roasted or grilled vegetables instead.
Can I roast chicken in a one-pan meal?
Yes, roasting chicken with vegetables like new potatoes and green beans in one pan is convenient and reduces clean-up time.
What are some easy summer Sunday dinner ideas with roast chicken?
Try serving roast chicken with a simple green salad, crusty bread, and a light potato salad. You can also explore different twists, such as adding exotic spices or trying new herb combinations.
How can I keep the roast chicken moist?
Baste the chicken regularly during roasting and avoid overcooking. Using a slow cooker can also help retain moisture
Are there any unique sides that pair well with roast chicken?
Consider serving a Mediterranean-inspired tomato and olive salad, or a quinoa and vegetable salad for a unique twist on traditional sides.
Roast chicken is versatile, easy to cook, and perfect for summer roast dinners.
Other Posts
If you enjoyed these posts, others you might like include:
- What to Serve with Rotisserie Chicken
- What to Serve with Chicken Piccata
- What to Serve with Quiche
- The Best Sides for Chicken Pot Pie
- What to Serve with Mac and Cheese
- What to Serve with Pasta Salad
- Things to Serve with Hummus