Christmas Roast Chicken Recipe
This easy Christmas Roast Chicken is a great alternative to turkey for a smaller crowd, feeding 4-6 people. With an orange, garlic and mixed spice butter and a crispy skin. If you try this and love it, please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 6 people
Equipment
Ingredients
- 1.6 kg whole chicken (medium chicken)
- 1 orange (using ½ the juice and all the zest)
- 50 g butter (at room temp)
- 2 tsp garlic paste
- 1 tbsp brown sugar
- 0.5 tsp mixed spice
- 0.5 tsp salt flakes
- 2 sprigs fresh rosemary (finely chopped)
- 2 sprigs fresh thyme (finely chopped)
- 2 sprigs fresh sage (finely chopped)
Instructions
- Preheat the oven to 200C / 180C Fan / Gas Mark 6. Place the chicken in a roasting tin.
- Mix the butter, garlic, orange zest, juice of half the orange, brown sugar, mixed spice, sea salt flakes and chopped herbs together.
- Carefully separate the chicken skin from the breast meat, then use a spoon (or your hands) to spread the butter under the skin. Stuff the orange halves into the chicken cavity.
- Pour any excess juice/butter over the chicken, cover loosely with foil and place in the hot oven. Roast for approx 1 hr 45 mins, basting 2-3 times during the cooking times with the juices.
- Remove the foil for the final 30 mins of cooking, and cook until the internal temperature of the thickest bit of the breast meat is at least 74’C and the skin is golden brown.
- Remove the chicken from the oven, cover with foil and rest for at least 30 mins at room temp before carving and serving.
Nutrition
Calories: 357kcal | Carbohydrates: 5g | Protein: 24g | Fat: 26g
