How to Make Christmas Roast Chicken
Enjoy the holiday season with the Christmas Roast Chicken Recipe. Indulge in the savory chicken alongside a vegetable medley.
Ingredients
- 2 kg whole chicken, free range
- orange zest, from 1 big orange
- 100 g butter
- 3 oranges, or 2 large oranges
- 1 lemon
- 2 carrots
- 1 big onion
- 1 garlic head
- 1 spring rosemary
- 3 sage leaves
- 1 spring thyme
- parsley
- salt
- pepper
- 1 cup chicken stock, low sodium
Instructions
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Bring out the chicken about half an hour before use so it comes to room temperature.
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Pat the chicken with a kitchen towel so it is dry.
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Preheat the oven at 200 degrees C or 400 degrees F
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Loosen the skin on the breast of the chicken carefully using sliding your fingers under the skin or with the back of a spoon.
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Season the chicken including the cavity with salt and black pepper
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Cut the carrots into chunks, cut the garlic bulb in halves then the onions, oranges and lemon in quarters then place in the roasting pan.
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Reserve 2 orange wedges and lemon for later. Set aside and proceed to prep the chicken.
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Finely chop the herbs (rosemary, sage, thyme and parsley) and add to the butter then mix to combine with the orange zest.
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If the butter is still hard, place it in the microwave for about 10 seconds to soften it.
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First, rub the herb butter on the back of the chicken then place it on the vegetable bed in the roasting pan breast side up.
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Rub the herb butter under the loosened skin of the bird and all over it including the cavity.
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Stuff the cavity with the reserved lemon and orange wedges.
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Place the chicken in the oven and roast until the internal temperature of the thickest part of the bird reads 165 degrees C/75 degrees F.
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For my chicken size, I roasted for about 2 hours, that is 30 minutes for every 0.5 kilograms of the bird.
Nutrition
- Sugar: 8g
- :
- Calcium: 62mg
- Calories: 523kcal
- Carbohydrates: 13g
- Cholesterol: 121mg
- Fat: 38g
- Fiber: 3g
- Iron: 2mg
- Monounsaturated Fat: 17g
- Polyunsaturated Fat: 9g
- Potassium: 562mg
- Protein: 32g
- Saturated Fat: 10g
- Sodium: 341mg
- Trans Fat: 1g
- Vitamin A: 4370IU
- Vitamin C: 48mg
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