A gorgeous Christmas roast chicken recipe that'll put any roast turkey recipe to shame.
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Serves
4
Whole Chicken
Lemon
Sage
Rosemary
For The Butter:
Butter
Ground All Spice
Mixed Spice
Ground Cinnamon
Sage
Salt
Black Pepper
Serves
4
Whole Chicken
Lemon
Sage
Rosemary
For The Butter:
Butter
Ground All Spice
Mixed Spice
Ground Cinnamon
Sage
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 180°C. Tip the butter into a bowl and whisk a little, then add the spices along with a big pinch of salt and pepper. Finely chop the sage leaves and add to the butter, mix well.
Step 2.
Use your hands to slide under the chicken skin, releasing it from the breast meat (be careful not to break the skin!) Take 2 Tbsp of the butter and slide it under the skin, squishing it so it coats the breast meat. Use the rest of the butter to rub all over the outside of the chicken. Cut the lemon in half and push half of the lemon into the cavity of the chicken.
Step 3.
Slide the chicken into the oven for 90 mins, then slide a knife between the thigh and the crown – if the juices that run out are clear, set the chicken aside to rest for 15-20 mins. If the juices still run a little pink, slide the chicken back into the oven for another 10 mins before resting.
Step 4.
Put some sage and rosemary on a large platter, then carve the chicken and add to the platter. Spoon over any of the butter from the base of the chicken roasting tin. Serve with the remaining lemon half, sliced into wedges.
If You Want To Do Turkey Instead:
Step 5.
Place your turkey into a large baking tray and cover with the Christmas butter, making sure that you cover the entirety of the bird. At this point, cover the entire tray with tin foil and make a kind of tin foil tent. Now place the turkey in the oven.
Step 6.
Turn the oven to 180°C and cook for 2 ½ hours. The most important part of cooking the turkey is basting. Make sure you set yourself a timer every 30 mins so you don't forget!
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