Roasted Christmas Chicken
20 mins
5 to 6 SERVINGS
INGREDIENTS
- 2 Sadia chicken griller (2kg total)
- 1 tablespoons dried parsley
- 1 tablespoons ground dried rosemary
- 1 tablespoons rubbed dried sage
- 1 tablespoons dried thyme leaves
- 1/2 tablespoon lemon pepper
- 1/2 tablespoon salt
- 2 stalks celery, chopped
- 1 orange, cut into wedges
- 1 onion, chopped
- 1 carrot, chopped
- 1 500ml chicken broth
METHOD
- Preheat the oven to 180℃.
- Line the chicken grillers with aluminum foil. Make sure the foil is long enough to wrap over the chicken.
- In a small bowl, stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt. Rub this herb mixture into the cavity of the chicken.
- Continue to stuff the chicken with celery, orange, onion, and carrot. Truss the chicken if you like, and place the chicken on the roasting pan.
- Pour the chicken broth over the chicken, making sure to get some in the cavity.
- Create a foil tent by bringing the aluminum foil over the top of the chicken, and seal. Keep the foil from touching the skin of the chicken.
- Bake the chicken in the preheated oven for 1.5 hours until the chicken is no longer pink inside and the juices run clear.
- Uncover the chicken and continue baking until the skin turns golden brown for 30 minutes.
- Once time is up, remove the chicken from the oven. Cover it with two sheets of aluminum foil.
- Allow the chicken to rest in a warm area for 10-15 minutes before slicing.
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