Name: Easy One Pan Christmas Roast Chicken
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Ingredients: 1 teaspoon Dried Oregano; 1 teaspoon Dried Thyme; 1 teaspoon Dried Rosemary; 2 teaspoons Smoked Paprika; 5 cloves Garlic (minced ); 100 grams Unsalted Butter; 1/2 Lemon (sliced); 1.2 kg Whole Chicken; 600 grams Red Potatoes; 260 grams Carrots / around 5 carrots (around 5 carrots ); 1 medium Brown Onion (small chunks); 20 ml Olive Oil; 2 teaspoons Ground Black Pepper; 1 teaspoon Salt

It’s that time of year again—CHRISTMAS—woohoo! Now, hear me out. As kids, Christmas is all about joy: decorating the tree, munching on delicious cookies, binge watching Home Alone, enjoying an elaborate dinner spread, believing in the magic of Santa Claus, and, of course, tearing open presents on Christmas morning. But as adults? It’s both a source of joy and a pain in the hiney. Why? Because now we have to do all the work: cleaning, setting up the tree and decorations, planning the dinner, cooking, sending out invitations, buying and wrapping presents, baking… and the list goes on = the price of adulting. So, as my gift to you this Christmas, I’m here to make your workload a little lighter. Enter: the 2024 Christmas Edition Dinner Mini Series! This series is all about keeping things simple, quick, and stress-free, while still delivering incredible flavor. Here’s what’s in it for you: two sides (Easy Christmas Buttery Apple Herb Stuffing and Classic Christmas Gravy: Easy, Quick & No Drippings!) and one main (Easy One Pan Christmas Roast Chicken). The recipes are:

Easy to make.
Affordable.
Perfect for small Christmas dinners (and easy to scale up for larger gatherings).
Minimal prep and less to clean

Trust me, they might be simple but they pack a punch in the taste department while still being absolutely cozy, festive, and downright delicious. So, for the first recipe in the 2024 Christmas Edition Dinner Mini Series is this Easy One Pan Christmas Roast Chicken. But, why roast chicken as main for Christmas? Roast chicken has been a favorite for thousands of years, going all the way back to ancient times. The Romans even included recipes for it in their cookbook Apicius. In medieval Europe, roast chicken was often the star of feasts, cooked with butter, herbs, and spices. Over time, it became a comforting, everyday dish in many cultures, from rustic French kitchens to Sunday roasts in Britain. Roast chicken is a perfect fit for Christmas because it’s easy to make, affordable, and pairs beautifully with festive sides like roasted veggies, stuffing, and gravy. Also, having perfectly roasted chicken that is succulent, well-spiced, crisp on the outside, and fall-off-the-bone tender is something we all want to dig into for Christmas.

There are so many roast chicken recipes out there, but this one is my take on a very Christmassy version. If you give it a try this holiday season, tag me on social media—I’d love to see your recreations and share them! Or, leave a comment and rate the recipe below.

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

TIPS & TRICKS

Trussing

Okay, so what is trussing? Trussing is when you tie the chicken at its wings and legs to prevent overcooking in those sections due to air circulation during baking. However, in my experience, you only need to truss the chicken at the ‘ankles’—or, to put it simply, the ‘stick’ part of the drumstick.

To truss the chicken at the ‘ankles,’ get a twine about 45 cm long (you can cut off the excess later if it is too long). Place the twine under the chicken ankles, bring it over the ankles, cross it, and bring the ankles closer together in an overlapping manner. Wrap the twine around both ankles and tie it, then tie it again for extra security. Finally, cut off any excess twine.

STEPS

Preheat the oven to 180°C with fan or 200°C without fan.
Slice half of the lemon into thin slices. For the onion, position it with the root facing one side, then slice it in half. Cut each half lengthwise to create quarters, and then cut each quarter in half crosswise to make smaller chunks. Peel and mince the garlic cloves. Place all of it on a plate and set aside.

In a baking dish (34×23 cm), add the carrots, red potatoes, olive oil, ground black pepper, and salt. Mix everything well and set aside.

Prepare the herb and spice butter mix. In a bowl, add dried oregano, dried thyme, dried rosemary, smoked paprika, minced garlic, lemon juice (reserve the lemon slices after juicing), salt, black pepper, and melted unsalted butter. Whisk all the ingredients together until well combined.

In a large dish, place the whole chicken. Pour the butter mixture on and inside the chicken, rubbing it well all over (even under the skin). Stuff the chicken with the onion chunks and the juiced lemon rinds. Then, truss the chicken (see ‘Tips & Tricks’ above). Carefully lift the chicken and place it in the baking dish on top of the carrots and potatoes. Bake for 1 hour and 25 minutes. At the 50-minute mark, remove the chicken from the oven and, using a ladle, baste the chicken with some of the liquid collected at the bottom of the baking dish. Return it to the oven and continue cooking until done.

Bake for 1 hour and 25 minutes. At the 50-minute mark, remove the chicken from the oven and, using a ladle, baste the chicken with some of the liquid collected at the bottom of the baking dish. Return it to the oven and continue cooking until done.

There are two ways to check if the chicken is cooked:

Option 1: Use a thermometer. Insert the thermometer into the thickest part of the thighs and wings (near the breast). The chicken is done if the thermometer reads 170°F. If it doesn’t, place it back in the oven and check again after 15–20 minutes.

Option 2: If you don’t have a thermometer, make a deep incision where the drumstick meets the body of the chicken and check if the juices run clear. If the juices are pinkish, reddish, or show traces of blood, the chicken is not cooked. Place it back in the oven and check again after 15–20 minutes. Personally, I don’t use a thermometer to check the chicken’s doneness; so I always opt for this option.

Bonus Option: Try to wiggle the drumstick. If the chicken is done, the drumstick will move easily with little resistance.

Once the chicken is done, let it rest for 10 minutes to retain its juices and ensure the meat stays moist and flavorful. After 10 minutes, cut the twine. Carve the chicken as desired, plate it with the carrots, potatoes, and stuffing, pour some gravy over the chicken, and serve.

STORAGE

Keep the remaining roast chicken (with carrots and potatoes) in an airtight container and refrigerate for up to two days. When ready to consume, place the chicken in a casserole dish, pour about 50 ml of water over it (to prevent it from drying out), and reheat in the oven at 180°C for 30 minutes. It will then be ready to eat.