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Christmas roast chicken with macadamia herb seasoning

The macadamia stuffing is to-die-for.
Roast-chicken-on-tray.jpg
6
20M
40M
1H

Ingredients

Macadamia herb seasoning

Method

1.

For seasoning, pick half the thyme leaves and place in the small bowl of a food processor with nuts, sage and prosciutto. Process until finely chopped (be careful, you don’t want a paste). Transfer to a bowl and stir in butter and garlic. Season.

2.

Preheat oven to 160°C fan-forced (180°C conventional). Place a wire rack in a roasting pan.

3.

Rinse chicken inside and out with water. Pat cavity and skin dry with paper towel. Run your fingers carefully between skin and breast meat, then place seasoning under skin, pressing gently to spread evenly (you will need to do this about 1-2 teaspoons at a time).

Put lemon in cavity and tuck wings underneath. Season. Tie legs together with cooking string.

Stuffing the seasoning under the skin will infuse your chicken with nutty flavour while keeping the flesh juicy.
4.

Place chicken, breast-side up, in roasting pan, and drizzle with oil. Roast for 1 hour and 40 minutes, occasionally brushing with oil during cooking. Remove chicken from oven, cover loosely with foil and rest for 15 minutes.

5.

Serve roast chicken with remaining sprigs of thyme, broccolini, sugar snap peas and red onion.

Roast chicken is a versatile addition to any Christmas menu. It is glorious atop a heaped platter of veg but also pairs wonderfully with virtually all Christmas side dishes. You can use it for roast turkey too, just make 1.5 times the amount so you have enough. 

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Roast herb chicken with vegetables

Maple roasted chicken with hasselback sweet potatoes

Drunken chicken with kibbled greens

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