Christmas Roast Chicken with Roasted Cauliflower and baby carrots

15 mins Prep
115 mins Cook
4 Serves

Roasted Christmas chicken

  • 1 x 1.6kg Lilydale Whole fresh chicken
  • 3 Tablespoons unsalted butter
  • 1 tablespoon chopped parsley, thyme and rosemary
  • 1 garlic clove, minced
  • Zest of ½ lemon
  • ½ teaspoon each of ground cloves, ground ginger and ground coriander
  • 1 teaspoon mixed spice
  • 1 teaspoon onion powder
  • Salt and white pepper, to taste
  • Olive oil/spray

Christmas chicken stuffing

  • 80g unsalted butter
  • 60ml olive oil
  • 1 small brown onion, finely diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • ¼ cup craisins
  • ½ medium granny smith apple, diced
  • ½ teaspoon each of all spice and cardamom
  • Zest and juice from ½ an orange
  • 1/3 cup Chicken stock
  • 1 sprig each of chopped parsley, thyme and rosemary
  • 150g sourdough bread, crust removed, torn into 3cm pieces
  • 1 egg, lightly whisked

Roasted Cauliflower and baby carrot with gremolata crumb

  • 2 heads cauliflower, cut into medium sized florets
  • 1 bunch baby carrots, peeled, stalks trimmed
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Sea salt and freshly ground black pepper
  • 2 teaspoons cumin seeds
  • 60g unsalted butter
  • 2 cups panko breadcrumbs
  • Zest of 1 lemon
  • 3 large cloves garlic, finely minced
  • ¼ cup tablespoons roughly chopped fresh parsley
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Roasted Christmas chicken and stuffing

  1. Preheat oven to 200C. Line a shallow roasting pan with non-stick baking paper or foil, and place a rack inside the pan.
  2. To make the stuffing, melt half of the butter with a splash of olive oil in a large fry pan, over medium heat. Gently cook the onion and celery until soft, stirring for about 3-4 minutes.
  3. Add the garlic, craisins, apple and cardamom, continue to stir and cook for 2 minutes. Then add the zest and juice. Continue to cook, stirring, for 2 more minutes or until all of the ingredients have softened. Season to taste, then transfer the mix into a heatproof bowl to cool.
  4. In the same fry pan, melt the remaining butter over a medium heat, and fry the sour dough for 3-4 minutes, stirring occasionally. Once lightly toasted, remove the pan from the heat, and transfer the toasted sour dough into the bowl along with the rest of the stuffing mix. Set aside to cool for 5 minutes, then stir through the whisked egg. Set aside and prepare the chicken rub.
  5. Carefully rinse the inside and outside of the chicken under cold running water. Pat the cavity dry, as well as the outside of the chicken with paper towel.
  6. In a small bowl, combine the rub ingredients, stir to mix together.
  7. Using your fingers, carefully loosen the skin from the breast meat, then spread half of the mixture under the skin. Spread the remaining half of the mixture over the chicken. Season with salt and pepper to taste.
  8. Place the cooled stuffing inside the cavity of the chicken and close the cavity with tooth picks. Also secure the skin with tooth picks to ensure it doesn’t peel back during cooking.
  9. Using kitchen string, tie the legs of the chicken together. Place prepared chicken in the roasting pan, and pour the stock or water into the pan. Use the spray oil, or drizzle olive oil, to lightly coat the outside of the prepared chicken.
  10. Place the chicken into the oven and turn down the heat to 160C and roast for 45 minutes, until almost cooked. Then turn the oven heat up to 220C to crisp up the skin for 10 mins or until cooked through.
    When the chicken is golden brown, remove from the oven and rest for 10-15 minutes before carving and serving.

Roasted Cauliflower and baby carrot with gremolata crumb

  1. Preheat oven to 210°C. Grease and line 2 oven trays.
  2. Place cauliflower and carrot into a large bowl. Add 1/4 cup oil, salt, pepper, and cumin seeds. Toss to combine.
  3. Spread cauliflower and carrots out onto prepared oven trays. Roast until edges start to brown, about 20 minutes, stirring halfway through.
  4. Meanwhile, heat remaining 2 tablespoons oil and butter in a large fry pan over medium heat. Gently cook the garlic until fragrant. Add panko and stir to coat. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and toss until mixture is fragrant and bread crumbs are golden brown, about 2 minutes. Season to taste. Place in a medium bowl and add parsley, stirring to combine. Set aside.
  5. Remove cauliflower and carrots from the oven and place on serving platter. Top with gremolata and serve immediately.
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