CHRISTMAS FEAST: The Ultimate Easy Roast Chicken Recipe! | Christmas recipe | Chef Nehal Karkera
Get ready to impress your loved ones with the most mouth-watering and tender Christmas feast - The Ultimate Easy Roast Chicken Recipe! Chef Nehal Karkera is back with a show-stopping recipe that's sure to become a new family tradition. This baked chicken recipe is a game-changer, requiring minimal effort but delivering maximum flavor and juiciness. Whether you're preparing a festive Christmas dinner or a special Christmas lunch, this whole roasted chicken recipe is sure to be the star of the show. With Chef Nehal's expert guidance, you'll learn how to prepare a roast chicken that's perfectly golden brown on the outside and succulent on the inside. So, what are you waiting for? Dive into this easy-to-follow recipe and make this Christmas one to remember! Christmas Herb-Roasted Whole Chicken with Vegetables Ingredients For the Brine: • 2 liters water • 5 tbsp salt • 3 tsp crushed black pepper (crushed) • 2 tsp coriander seeds (crushed) • 3 tbsp crushed garlic • Small bunch of rosemary (plus 2-3 sprigs extra) • 1 tbsp fresh or dried thyme • 1 tbsp chili flakes • 2 tbsp sugar • 1 sliced orange • 1 sliced lemon • ¼ cup lemon juice or apple cider vinegar • 1.4–1.5 kg whole chicken (with skin) For the Marination: • ½ cup softened butter (or olive oil) • 2 tbsp chopped garlic • 2 tbsp chopped parsley • 1 tbsp chopped rosemary • 1 tbsp cured black pepper • Salt to taste • 1 tsp chili powder (optional) For the Vegetables: • 1 cup carrot batons • 1 cup radish batons • ½ cup baby corn • ½ cup yellow bell peppers • ½ cup red bell peppers • 5 tbsp sliced garlic • 3 tbsp chopped parsley • 1 small bunch thyme • 4 tbsp olive oil • Salt and black pepper to taste Other Ingredients: • 1 small bunch parsley (for stuffing) • ½ lemon (halved for stuffing) • 2 ½ feet string (for trussing) • Aluminum foil (optional, for presentation) Instructions Step 1: Prepare the Brine 1. In a large pot, combine the water, salt, crushed black pepper, crushed garlic, rosemary, thyme, chili flakes, sugar, orange slices, lemon slices, and lemon juice (or apple cider vinegar). 2. Submerge the chicken into the brine, ensuring it is fully covered. 3. Cover the pot and refrigerate for 8–12 hours. Step 2: Prep the Chicken 1. After brining, remove the chicken from the liquid and discard the brine. 2. Pat the chicken dry with paper towels. Step 3: Prepare the Marination 1. In a bowl, mix softened butter (or olive oil), chopped garlic, parsley, rosemary, cured black pepper, salt, and chili powder (if using). 2. Gently loosen the skin of the chicken by sliding your fingers between the skin and the flesh. 3. Apply the marination generously: • Under the skin. • Inside the cavity of the chicken. • A light coating on the outer skin. Reserve some of the marination for later Step 4: Stuff and Truss the Chicken 1. Stuff the chicken cavity with parsley and halved lemon. 2. Truss the chicken: • Tie both legs together at the base. • Cross the string towards the back, tighten it above the back, and secure the wings by wrapping the string around them. Step 5: Prepare the Vegetables 1. Toss all the vegetables (carrots, radish, baby corn, bell peppers) with sliced garlic, parsley, thyme, olive oil, salt, and pepper. 2. Set the vegetables aside. Step 6: Initial Baking 1. Preheat the oven to 125°C. 2. Place a roasting rack inside a deep roasting pan. Place the chicken on the rack to ensure airflow underneath for even cooking. 3. Sprinkle a little salt on the chicken skin to aid in crisping later. 4. Bake at 125°C for 1–1½ hours until the chicken is cooked through but has no color on the skin. Step 7: Add Vegetables and Finish Baking 1. Remove the chicken from the oven and brush it with some of the reserved marination butter. 2. Spread the prepared vegetables in the roasting pan below the rack so the chicken drippings will flavor them. 3. Return the chicken and vegetables to the oven. Increase the temperature to 250°C. 4. Bake for 30–45 minutes until the chicken skin is golden and crispy. Stir the vegetables occasionally to ensure even roasting. Step 8: Serve 1. Once done, remove the chicken and vegetables from the oven. Let the chicken rest for 10–15 minutes before carving. 2. Arrange the roasted vegetables on a large serving platter. Place the chicken on top of the vegetables for presentation. 3. Optionally, garnish the chicken with fresh parsley and wrap the exposed leg bones with aluminum foil for an elegant touch.
