Recipes Christmas recipes Main course

Want to wow your family this Christmas? This festive oven-baked Christmas chicken is exactly the dish that will make an impression the moment it hits the table. With a deliciously spicy crust, a buttery-soft interior, and an aroma that instantly fills the room with Christmas warmth, this is guaranteed to be the centerpiece of your dinner. A classic dish, refined down to the last detail.

Recipe

Whole (Christmas) chicken from the oven

Suitable for any time of year! A classic dish, refined down to the last detail

Course	Main course
Kitchen	English
Servings	4-6 people

Preparation time

Preparation time
Time in oven	2 hours
Total	2 hours and 15 minutes

Equipment

Oven
Roasting pan with rack
Mixing bowl
Measuring spoons
Brush or spoon
Kitchen paper
Meat thermometer
Aluminum foil
Knife and cutting board
Serving dish
Gravy boat

Ingredients

1 whole chicken
Salt
Pepper
3 tablespoons olive oil
2 teaspoons paprika powder
1 teaspoon garlic powder
1 teaspoon onion powder (or finely ground onion)
1 teaspoon dried thyme
3 sprigs of rosemary or ½ teaspoon dried rosemary
60 grams butter
and finally 1 teaspoon curry powder

Whole (Christmas) chicken from the oven

Remove the chicken from the refrigerator 20–30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 180°C (350°F). Pat the chicken dry with paper towels.
In a bowl, combine the olive oil (3 tablespoons) with the paprika (2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), thyme (1 teaspoon), rosemary (3 sprigs), curry powder (if desired), salt, and pepper. Stir until the herb oil is evenly coated.
Pat the chicken dry again briefly with kitchen paper.
Rub the whole chicken with the herb-oil mixture: rub both the outside and (carefully) the inside of the cavity for maximum flavor. Make sure the oil and herbs are evenly distributed. You can also gently rub some herb oil under the skin (this adds extra flavor and helps keep the meat juicier).
Place the chicken in the roasting pan and place a small knob of butter on top of the chicken.
Place the chicken in the preheated oven.
Start by roasting at 180°C for 1.5 hours, then increase to 150°C. Add a new knob of butter to the chicken every 30 minutes. This will keep the chicken moist and create a rich gravy in the roasting pan.
Check the chicken is cooked through using a meat thermometer. The thickest part of the chicken (the thigh) should be around 70°C (168°F). For crispy skin, briefly grill or use an overhead heat setting at the end (5-10 minutes). Be careful not to burn the butter.
Remove the chicken from the oven and let it rest for 5 minutes under loosely wrapped aluminum foil. This will help the juices redistribute and keep the chicken juicier when you carve it.
When serving the chicken, you can transfer the gravy from the roasting pan into a gravy boat to serve with the vegetables later.
And voilà! The (Christmas) chicken is ready!

Kookstand Voorkomt dat je scherm in slaapstand gaat

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