For both its simplicity of cooking and flavor, a delicious roasted chicken is perfect for Christmas dinner especially when served with rosemary potatoes. It's comforting and satisfying with an wondrous aroma that just fills your kitchen. This is an elegant main course recipe that is sure to impress your guests gathered around the Christmas table.
The whole roasted chicken recipe it's surprisingly easy to prepare and requires little effort but the result is extremely tasty and impressive. Start by rubbing the chicken with butter and sprinkle it with salt, pepper and fresh herbs. Stuff the cavity with rosemary and thyme, chunks of onions and plenty of salt to lock in the juices. Prepare a small bed of herbs and garlic that the chicken will roast on top of and spread potatoes and carrots around it.
The secret to a succulent, tender chicken is adding a little bit of good quality chicken stock to the pan thus creating a steaming moisture. Also, basting the bird every 20 minutes will ensure a beautiful golden skin and prevents the meat from drying. Slow-roasting is a great way to keep the chicken nice and moist. Adding potatoes and carrots to the roasting pan infuses them with delicious flavors.
This herb roasted whole chicken with potatoes recipe is healthy, stress-free and simply delicious, suitable for a festive and elegant holiday dinner. Have a wonderful Christmas with your family and friends!
Yield: 4-6 servings Time: 2 hours 30 minutes
- 2.5 kg (5 lbs) whole organic chicken
- 2 rosemary springs
- 2 tablespoons rosemary
- 3 thyme springs
- 1 tablespoons thyme
- 4 tablespoons butter, melted
- 1 large onion, chopped
- 8 medium potatoes, scrubbed, cut in half, skin on
- 3 large carrots, cut into 1 inch chunks
- 6 garlic cloves, smashed
- 240 ml (1 cup) chicken stock
- parsley, for garnish
- Preheat the oven to 205°C (400° F).
- Rinse the chicken under cold water and pat dry. Sprinkle one teaspoon salt and one teaspoon pepper into the cavity and fill with onion, one rosemary and two thyme springs and three garlic cloves. Add two tablespoons of the melted butter. Using a butchers twine, tie the legs together so that the vegetables stay inside.
- Rub the outside of the bird evenly with salt and pepper and brush it with the remaining melted butter. Sprinkle with one tablespoon of rosemary and one tablespoon thyme.
- At the bottom of the roasting pan, make a small bed of smashed garlic and the remaining rosemary and thyme springs. Arrange the chicken on top then surround by potatoes and carrots.
- Season the vegetables with salt, rosemary and thyme.
- Roast the chicken in the preheated oven for 20 minutes.
- Reduce the heat to 175°C (350°F) and add 1/3 of cup of chicken stock by pouring over the chicken and around the potatoes.
- Baste the chicken with juices from the bottom of the pan every 20 minutes. Add more stock if necessary. Toward the end of the cooking time stop basting to allow the skin to become crispy.
- Cook until the internal temperature of the bird reaches 71°C (160°F).
- Remove the roasted chicken from the pan and transfer it to a serving plate. Let it rest for 20 minutes before carving. Sprinkle with chopped parsley.
- Serve warm with a side of roasted potatoes and carrots.
Tips and Tricks:
- At the time of cooking, the chicken should be at room temperature, not cold straight from the refrigerator. Therefore, remove the bird an hour before cooking.
- Leftover chicken can be used in salads, sandwiches, soups and quick meals all week long.