If you’re not a fan of turkey, make the chicken just as special for Christmas with this recipe using a variety of herbs and spices — we assure you it’s just as succulent and mouthwatering.
- 1 whole chicken, cleaned
- 2 cups water or beer
- 1 onion, cut into quarters
- ½ lemon or orange
- 1 whole garlic head
- 1 bundle rosemary, medium-sized
- 2 slices butter, about 0.5 cm thick
- 1 tsp Chinese 5 spices
- ½ cup brown sugar
- 1 tsp mixed dried herbs
- 1 tsp salt and pepper
- 1 tsp nutmeg
- 4 potatoes, washed skin on, quartered
- Big splash of olive oil
- 2 to 3 tbsps Herb De Provence (optional)
- 2 carrots, cut into chunks
- ½ pumpkin, cut into chunks
- Salt and pepper
Preheat oven to 200 C.
Stuff the chicken with the half lemon/orange, the onion, herbs and as many garlic cloves as you can.
Separate the skin from the breasts and insert one slice of butter and one twig of rosemary against the flesh on each side.
Mix the ingredients for your rub and massage them into the chicken.
Pour the water in a roasting pan. Place whatever remains of the garlic in the water. (This will steam the chicken as it cooks and make the meat moist and succulent.)
Toss all the cut vegetables together with the salt and pepper, olive oil and herbs.
Place the vegetables on the grill above a roasting pan. Put the chicken on top of the vegetables. It shouldn’t touch the water.
Cover aluminium foil tightly over the chicken and vegetables. Roast for 20 mins.
Remove the foil and roast the chicken for 15 mins each on both sides. The chicken is cooked when the juice oozing from it is clear. The skin should be nicely browned and crispy by that time.