This Christmas chicken is moist, juicy on the inside, tasty and packed full of flavours. It is perfectly roasted until the skin is golden. This roast chicken is a sure winner on your table this Christmas or at any other time of the year.
Bring out the chicken about half an hour before use so it comes to room temperature. Pat the chicken with a kitchen towel so it is dry.
Preheat the oven at 200C/400F
Loosen the skin on the breast of the chicken carefully using sliding your fingers under the skin or with the back of a spoon. Season the chicken including the cavity with salt and black pepper
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. Reserve 2 orange wedges and lemon for later. Set aside and proceed to prep the chicken.
Finely chop the herbs (rosemary, sage, thyme and parsley) and add to the butter then mix to combine with the orange zest. If the butter is still hard, place it in the microwave for about 10 seconds to soften it.
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. Rub the herb butter under the loosened skin of the bird and all over it including the cavity. Stuff the cavity with the reserved lemon and orange wedges.
Place the chicken in the oven and roast until the internal temperature of the thickest part of the bird reads 165C/75F. For my chicken size, I roasted for about 2 hours, that is 30 minutes for every 0.5kg of the bird.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.