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!
Servings: 4 -5 servings
Calories: 523kcal
Equipment
- Meat thermometer optional
Ingredients
- 1.5-2 kg (3.3lb-4.4lb) whole chicken
- 65 g (2.2 oz) butter
- 1 medium onion peeled and chopped in half
- ½ lemon
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- handful fresh parsley
- 4 cloves garlic flattened - skin on
Instructions
- Remove the chicken from the fridge ½ hour before cooking to bring it to room temperature. Pat it dry with kitchen towel roll.
- Preheat the oven to 180˚Fan / 200˚C / 400˚F.
- Finely chop the fresh parsley, thyme and rosemary (discarding the stalks of the rosemary & thyme) & mix with the softened butter until combined.
- Season the bird with salt & pepper.
- Rub butter all over the chicken, including on the skin and under it. Use a knife to gently loosen the skin so you can spread the butter underneath.
- Peel the onion and chop it in half. Flatten the garlic cloves with a knife (leaving the skin on) and chop the lemon in half. Stuff it all into the cavity of the bird.
- Roast the chicken in the oven for 1 hour and 15 minutes or until fully cooked. Baste the chicken a few times while cooking. When cooked, the internal temperature should reach 74˚C (165˚F). Use a meat thermometer to check.
Notes
How Can I Make This Allergy Friendly?
Make It Dairy-Free: Swap the butter for a dairy-free spread instead.
Lauren’s Tips
- Use Fresh Herbs – Fresh thyme, rosemary, and parsley add loads of flavour. Dried herbs are fine if that’s what you’ve got, but fresh ones really make a difference.
- Pick Good Quality Butter – A nice, rich butter will make the herby coating extra tasty and help give you crispy, golden skin.
- Let The Chicken Reach Room Temperature – Take the chicken out of the fridge about 30 minutes before cooking. This will help it cook more evenly and stay juicy.
- Make Gravy With The Drippings – The juices left in the roasting tin are packed with flavour. Use them to make a delicious gravy to go with your meal or freeze them for a later date.
- Rest Before Carving – Once it’s out of the oven, let the chicken rest for 10-15 minutes. This keeps the meat moist and makes it easier to carve.
- Use A Meat Thermometer – Check the thickest part of the breast or thigh to make sure it’s cooked through. It should reach 74˚C (165˚F). I can’t recommend this kitchen gadget enough!!
Nutrition
Calories: 523kcal | Carbohydrates: 5g | Protein: 34g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 232mg | Potassium: 418mg | Fiber: 1g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg
