Christmas Roast Chicken with Vegetales

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Recipe

christmas roast chicken with vegetales

A succulent Christmas roast chicken nestled amidst a garden of perfectly roasted vegetables.

Rating

5.0/5

30+ people already loved this Recipe!

60 Mins

5 Ingredients

Attributes

Festive Occasions

Ingredients

1 whole chicken (washed and de-bone the backbone so as to fatten it)

for the dressing: 1 tsp oregano, 1 tbsp thyme leaves, 2 blanched tomatoes (pureed), 1/2 tsp freshly ground black pepper

for the dressing: 3 tbsp olive oil, 1 -2 squeezed lemon juice, 1 tbsp minced garlic, 1 tsp salt, 2 medium celery stems minced

for roasted vegetables: salt to taste, 1 tsp oregano, 1 tsp pepper, 1 tbsp olive oil

for roasted vegetables: 250g baby potatoes, 2 medium carrots chopped into 1/2 inch chunks, 6 baby corn cut into roundels, 2 cups largely chopped mushrooms, 1 cup colourful bell peppers cut into bite-sized pieces

Method

Spatchcock the chicken (Remove the backbone of a chicken and flatten it to cook faster and get crispy skin).

Combine all ingredients for the dressing. Rub all over the chicken and underneath the skin onto the breast meat and let it marinate overnight in the fridge.

Boil potatoes, and carrots separately till done. In a skillet add a tsp of oil, and saute separately the remaining vegetables. Mix all together and keep aside.

Preheat the oven to 400 degrees. Place the chicken in a baking trough. then place the vegetables around the chicken.

Roast the chicken for 45 minutes to one hour or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees. Remove from the oven and cover loosely with foil and allow to rest for 10-15 minutes before carving. at the time of serving decorate with cherry tomatoes and olives. Carve and enjoy!