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Hey there, holiday lovers!
Are you excited for the most wonderful time of the year? I know I am!
Today, I’m sharing a showstopper for your Christmas feast: a stuffed whole chicken.
This bird is juicy, flavorful, and packed with all the festive vibes you can imagine.
Perfect for gathering with family and friends!
So, let’s dive into this delicious holiday recipe!
| Preparation Time | 30-45 minutes |
| Cooking Time | 120 minutes |
| Total Time | 150-165 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 kg free-range whole chicken
- Zest from 1 large orange
- 100 g butter
- 3 medium oranges (or 2 large ones)
- 1 lemon
- 2 carrots
- 1 large onion
- 1 head of garlic
- 1 sprig rosemary
- 3 sage leaves
- 1 sprig thyme
- A handful of parsley
- Salt and pepper
- 1 cup low-sodium chicken broth
Step 1: Prepare the Chicken
About half an hour before use, bring out the chicken to allow it to come to room temperature.
Pat the chicken dry with a kitchen towel.
Preheat the oven to 200°C (400°F).
Carefully loosen the skin on the breast of the chicken using your fingers or the back of a spoon.
Season the chicken, including the cavity, with salt and black pepper.
Step 2: Prepare the Vegetables and Aromatics
Cut the carrots into chunks, the garlic bulb in halves, and the onions, oranges, and lemon into quarters.
Place all these cut vegetables and aromatics in the roasting pan.
Reserve 2 wedges each of the orange and lemon for later use.
Set the roasting pan aside while you continue to prep the chicken.
Step 3: Make the Herb Butter
Finely chop the herbs (rosemary, sage, thyme, and parsley) and add them to the butter along with the orange zest.
Mix to combine.
If the butter is too hard, soften it by placing it in the microwave for about 10 seconds.
Step 4: Rub the Chicken with Herb Butter
First, rub the herb butter on the back of the chicken.
Place the chicken breast-side up on the vegetable bed in the roasting pan.
Rub the herb butter under the loosened skin of the chicken and all over the exterior, including the cavity.
Stuff the cavity with the reserved lemon and orange wedges.
Pour the chicken stock at the bottom of the baking pan.
Step 5: Roast the Chicken
Place the chicken in the preheated oven.
Roast until the internal temperature of the thickest part of the bird reads 165°F (75°C).
This will take approximately 2 hours, roasting for about 30 minutes per 0.5 kg (1.1 lbs) of the chicken.
Step 6: Serve and Enjoy
Once roasted, let the chicken rest for a few minutes before carving and serving.
Enjoy your succulent and flavorful roast chicken!
