My Crispy Roast Chicken for Christmas!
Christmas Eve dinner is my favourite all year round. In recent years I have decided not to have roast turkey on my table but this roast chicken. Besides the fact that I love to eat chicken, this recipe is full of sweet flavours and is perfect Christmassy for a dinner for two, three, four!
- 1 chicken (fresh about 1.5 kgs)
- 100 g butter (unsalted)
- 2 oranges (the juice)
- 1 tsp honey
- ml salt
- pepper (freshly ground)
- 2-3 potatoes (peeled, cut into small cubes)
- 1 sweet potato (peeled, cut into small cubes)
- Thyme (dry)
- 250 g minced meat (beef)
- 1 onion (medium, finely chopped)
- 2 tbsp olive oil
- 30 g Rice (white, long-grain)
- 3-4 chestnuts (peeled, cooked, roughly chopped)
- 10-12 walnuts (chopped)
- 2 tbsp sultanas
- 2 tbsp pine nuts
- 30 mg cognac (or brandy)
- 6 allspice (berries)
- 1 cinnamon (stick, medium size)
Season chicken generously with salt and pepper including underneath. Smear melted butter all over the top of the chicken breast, thighs and leg. Cover the chicken and leave in the fridge until you're ready to start cooking it at least for 1 hour.
Cut potatoes and sweet potatoes, transfer in tray, toss with oil and season with salt, pepper and thyme. Take the chicken out of the fridge, make a gap in the centre of the potatoes and put the chicken in. Add 1 cup of water into the tray and shake the tray around.
Preheat your oven to 170ºC (air). In a small saucepan, combine the oil, orange juice and honey. Heat and stir until the honey dissolves. While roasting, baste the chicken every 20 to 30 minutes with the orange-honey marinade using a brush. Cook for about 2 hours, until the chicken is cooked and the potatoes are nice and golden.
Check the chicken is cooked by inserting a skewer into the thickest part of the thigh – the juices should run clear.Meanwhile prepare the stuffing: Cover the bottom of a saucepan with oil. Heat oil over medium heat. Add onion and minced meat and cook, tossing occasionally, until meat starts to brown. Add spices, nuts and rice and cook tossing for about 3 minutes.
Add the cognac and mix again. As soon as the alcohol has evaporated, add 1 cup of water and season with salt. Reduce heat to low and bring to a simmer.
Simmer for 15 minutes, with lid nearly closed, stirring occasionally. If needed, add some water. Remove from heat.
Transfer the chicken to a board, cover with foil and leave to rest for 10 mins before carving. Serve sliced with the roasted potatoes and the stuffing.
- Check the chicken is cooked by inserting a skewer into the thickest part of the thigh – the juices should run clear.
- Serve in your favourite set of Christmas tableware.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.