This festive Roast Chicken for Christmas is perfectly cooked. Flavored with lemon, garlic and thyme, this delicious Christmas roast chicken recipe makes a wonderful Christmas (or Thankgiving) dinner alternative to turkey.
1bulbGarlic - unpeeled, cut in 2 through the middle
1Lemon - cut into wedges
10sprigsThyme
Sea Salt and Black pepper
2ozButter - at room temperature so it's spreadable.
Instructions
Pre-heat oven to 450ºF/225ºC
Remove the chicken giblets from the chicken. Wash the bird and pat dry.
Line a medium sized baking tray with foil and lay the chicken on top.
Rub the halved garlic bulb all over the skin of the chicken to flavor it well.
Season the bird generously with salt and pepper. Don't forget to season underneath.
Smear butter all over the top of the chicken breast, thighs and legs.
Stuff the chicken cavity with the lemon wedges, garlic halves and the thyme.
Tie the legs together with kitchen string if you want to (this isn't essential but looks neat and helps the bird cook evenly). Tuck the wing tips under the body of the chicken so they don't catch in the oven.
Roast in oven for around 90 minutes or until the skin is golden brown and the meat is cooked through.Note - If the top of the skin starts to brown too quickly tent the chicken loosely with aluminium foil.
Allow to rest covered in foil for 15 minutes. Carve and serve!
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.