A family favourite, bursting with citrus and sage flavours making this the perfect addition to the Christmas table!
Ingredients
Chicken
- 1 small bunch of sage (divided)
- 1 small bunch of thyme (divided)
- 1 lemon
- 2 oranges
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp pepper
- 70g softened unsalted butter
- 1.5 kg whole chicken
- 2 tbsp olive oil
- 1 red onion, quartered
- ½ cup white wine
- ½ cup chicken stock
Honey Mustard Carrots
- 1 bunch of carrots with tops on
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- 1 clove garlic minced
- ½ tsp sea salt
- ¼ tsp freshly ground pepper
Method
Step 1
Preheat the oven to 220°C. Finely chop half of the sage and thyme bunches.
Step 2
In a small bowl, combine the zest of 1 lemon and 2 oranges, softened butter, minced garlic, half of the chopped sage and thyme, salt, and pepper. Gently loosen the chicken skin at the breast and spread the prepared butter mixture underneath. Tie the chicken legs together with kitchen string.
Step 3
Place the chicken in a roasting dish. Slice the oranges and onion in half or quarters and arrange around the chicken, along with the remaining sage and thyme. Drizzle with olive oil and season with salt and pepper. Pour wine and chicken stock around the chicken.
Step 4
Roast the chicken for 1 hour and 15 minutes or until the internal temperature reaches 75°C between the drumstick and body. Baste twice during cooking, spooning pan juices over the skin.
Step 5
While the chicken cooks, line a baking tray with parchment paper. Wash and trim the carrots, keeping their green tops. Halve larger carrots lengthwise for uniform size. In a small bowl, combine olive oil, honey, wholegrain mustard, minced garlic, salt, and pepper. Toss carrots in this mixture until well coated. Transfer to the lined baking tray. Roast for 25-30 minutes until tender and golden.
Step 6
Rest the cooked chicken for 15 minutes before carving. Serve the carved chicken with the roasted honey mustard carrots.