Christmas Roast Chicken

Christmas Roast Chicken

No fancy cooking techniques needed here to create this delicious and very simple roast chicken Christmas dinner. Bon appetit.

You will need:

1 free range chicken
1 pot of Tasty Pot Couscous Salad (find out more at or make your own cous cous concoction to suit
½ lemon
olive oil
sea salt and freshly ground pepper

How to:

Preheat the oven to 190 deg Celsius
The Bird: rinse the bird inside out with cold water and then dry well with handy towels. Open Tasty Pot Couscous Salad and stir through a pinch of salt and a little extra freshly ground pepper. Spoon or use hands to stuff the bird with couscous. Once stuffed, place the half lemon inside the chicken cavity to prevent the couscous from falling out. Tie legs together with kitchen string. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Cooking: place the chicken on the roasting tray and put it into the preheated oven. Cook for 1hr 20. Test for readiness by inserting a skewer into thickest part of the thigh – the juices should run clear without any trace of pink. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.  Squeeze over the half roasted lemon.
Optional Extras: add some more cranberries to the stuffing for a festive twist. Include a sprig or two of thyme for extra flavour. Add ½ cup of water or chicken stock to roasting tray to help keep the bird moist, baste with pan juices every 20 minutes. Garnish stuffing with herbs from the garden.

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