Easy Whole Christmas Chicken Roast Recipe, How to Make Roast Chicken
Servings: 8 people
Total Time: 1 hour 45 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Whole Roast Chicken for Dinner popular and traditional chicken recipe prepared for Christmas. Recipe for whole chicken roast is very easy to prepare, also using very simple ingredients. Check how to roast whole chicken for Christmas dinner at home.
Ingredients
- 1 Whole chicken 4 pounds / 2 kilograms
- 1 lemon halved
- 1 tablespoon olive oil
- 3 sprigs rosemary / fresh thyme
- 1 head garlic cut in half crosswise
- 1/2 cup dry white wine optional
Chicken Roast Mixture
- 100 gram / 1 stick Unsalted Butter
- 4 cloves garlic minced
- 3 tsp Rosemary / fresh thyme finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1/2 teaspoon each salt and pepper powder
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Instructions
- For Whole Chicken Roast, first preheat the oven to 450 degrees Fahrenheit. If you are using the baking tray, place the foil on it. Alternately if you are using the roast pan, grease it and keep aside.
- Now clean the chicken, remove the neck and keep the skin intact, as it is. Also remove the chicken giblets and clean the chicken from inside and outside. Nicely rinse and pat dry the chicken with paper towels.
- Loosen the chicken skin and apply salt and pepper to the chicken from outside and inside.
- Next make the chicken roast mixture by adding all the ingredients (unsalted butter, garlic, rosemary or fresh thyme, parsley, salt and pepper) also add lime juice of one half. Mix the mixture very well.
- Squeeze the lime juice of the other half and apply it to the chicken. Add most part of the chicken roast mixture to the chicken inside the skin. And apply the remaining mixture to skin outside.
- Stuff the chicken with the used lemon wedges, cut garlic pod and the sprigs of rosemary / thyme. Tie the chicken legs together using the kitchen string. Place the chicken on the roasting pan / baking tray with breast side facing upwards and front wings folded at neck towards the back. Pour the wine all over, apply the castor oil.
- Roast for 15 minutes. Then reduce the temperature to 350 degrees F / 180 degrees C and roast for another 1 hour 15 minutes, until the juices run clear. Baste two times once after 30 minutes and then after 1 hour, putting the juices all the over chicken.
- If you have the meat thermometer, check if the internal temperature is 165 degrees F / 75 degrees C, in the thickest part of the thigh. Further Brush it with a little more olive oil and Baste for another 2 - 3 minutes till it becomes golden brown and crispy.
- Remove the chicken roast from the oven. Cover it with the foil and keep it aside for 10 - 15 minutes before serving. Serve the whole roasted chicken for dinner, drizzled with juices and the lemon cut to slices.
Notes
- check the chicken's thickest part's internal temperature with the food thermometer.
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