Christmas Roast Chicken

With golden, crispy skin and a juicy, tender centre, this Christmas Roast Chicken is packed with the flavours of butter, herbs, and garlic. It’s a brilliant festive alternative to turkey!

Roast turkey is the classic choice for Christmas dinner, but it’s not always practical. Maybe you’re not a fan of turkey, your oven’s too small, or there are just a few of you, and a big bird feels like too much.

That’s where this Christmas Roast Chicken comes in! 

Smothered and stuffed with a herby butter bursting with thyme, rosemary, parsley, and garlic, it’s all about big flavour with little effort.

And it’s not just for Christmas! This herby chicken is delicious any time of year, like this Greek-style roast chicken too. Both taste great with rice and salad for a lighter yet equally tasty dinner.

🥘 Ingredients You Will Need

Here is a brief overview of the ingredients you will need to make this Christmas Roast Chicken. To find out how to make it allergy-friendly, simply scroll down to the section below this one.

✋ Be sure to double check all packaging for allergens. ✋

• Chicken - Choose the best quality chicken that fits your budget. A free-range or organic bird often tastes better as they are raised on a better diet and in finer living conditions.
• Butter - Salted or unsalted - it's up to you. Go easy on the seasoning, though if you opt for salted. My favourite butter to use is Kerrygold, it tastes amazing.
• Aromatics - Onion & garlic are stuffed into the cavity of the bird to add moisture and flavour.
• Herbs - I have used a mixture of fresh herbs - rosemary, thyme & parsley to make the herby butter. I would advise using fresh herbs over dried ones, but if you do use dried ones, use ⅓ of the amount stated in the recipe, as dried herbs are stronger.
• Lemon - Along with the onion & garlic, half a lemon is stuffed into the cavity too to add flavour.

See the recipe card for full information on ingredients and quantities.

🤔 How Long Does It Take to Roast a Whole Chicken?

The time it takes to roast a whole chicken depends on a few things, such as the size of the chicken, the oven temperature, the type of oven, and whether the chicken is stuffed or not.

Here are some general guidelines for unstuffed chicken at 180°C (355°F):

• 2 to 3 lbs (0.9 to 1.4 kg): Roast for about 1 hour to 1 hour 15 minutes.
• 3 to 4 lbs (1.4 to 1.8 kg): Roast for about 1 hour 15 minutes to 1 hour 30 minutes.
• 4 to 5 lbs (1.8 to 2.3 kg): Roast for about 1 hour 30 minutes to 1 hour 45 minutes.
• 5 to 6 lbs (2.3 to 2.7 kg): Roast for about 1 hour 45 minutes to 2 hours.
• 6 to 7 lbs (2.7 to 3.2 kg): Roast for about 2 hours to 2 hours 15 minutes.

If you're stuffing the chicken, keep in mind that it will take longer to cook. The stuffing acts like insulation, which means the heat takes longer to fully penetrate and cook both the chicken and the stuffing.

For stuffed chicken, expect the following additional cooking times:

For a chicken weighing 3 to 5 lbs (1.4 to 2.3 kg), plan for an extra 15 to 30 minutes of roasting time.

The best way to know if your chicken is fully cooked is by using a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is done when the temperature reads 75°C (165°F).

These times are just to be used as a guide, as it's always safer to check with a thermometer to make sure your chicken is cooked properly.

✏️ How to Make Christmas Roast Chicken

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: Start by removing the chicken from the fridge about 30 minutes before cooking. Letting it come to room temperature helps it cook more evenly.

While it's warming up, use some kitchen towel roll to pat the chicken dry, which will help the skin crisp up nicely during roasting. Then preheat your oven.

Step 2: Next, finely chop the fresh parsley, thyme, and rosemary, discarding the tough stalks from the rosemary and thyme.

Mix the chopped herbs with softened butter until it’s well combined. 

Step 3: Season the chicken generously with salt and pepper, inside and out, to bring out the best flavour. Then, rub the herbed butter all over the chicken, making sure to coat the skin thoroughly.

Use a knife to gently loosen the skin in places, especially around the breast area, and spread some butter underneath to moisten the chicken inside.

Step 4: Peel the onion and cut it in half, then flatten the garlic cloves with the side of a knife (leaving the skins on).

Chop the lemon in half and stuff all these ingredients into the chicken’s cavity. They’ll add moisture and infuse the meat with lots of flavour as it roasts.

Step 5: Place the chicken in the oven and roast for about 1 hour and 15 minutes, or until it’s fully cooked. During roasting, baste the chicken a few times with the juices that collect in the tray to keep the meat moist.

The chicken is ready when the internal temperature reaches 74˚C (165˚F). It’s a good idea to use a meat thermometer to check, especially at the thickest part of the chicken (the breast or thigh).

Step 6: Once cooked, remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. This helps the juices settle and keeps the meat nice and moist.

💬 Recipe FAQs