I’ve partnered with Sobeys to share this awesome roast chicken recipe that is not only delicious, but extremely easy, and just in time for the holidays! Roasting anything can be a little intimidating but believe me if I can do it, you definitely can. I’m notoriously known for burning everything. My best friend even claims that I’ve burnt water before…I don’t even think that’s possible!?
Anyways, seeing as the holidays is the most wonderful time, but also the busiest time of the year I figured it would be a great opportunity to share a recipe that feeds a handful and won’t take you all day to prepare. Now lets dig in shall we?!
4 lb (2 kg) Certified Humane® chicken
olive oil
2 clementines or mandarins
6 cloves of garlic
a few sprigs of fresh rosemary
a few sprigs of fresh thyme
2 bay leaves
2 onions
2 stalks of celery
2 carrots
2 large onions
a few sprigs of fresh sage
½ tsp ground nutmeg
10 oz (300 g) Certified Humane® ground pork or sausage meat
1 large handful of breadcrumbs (200 g)
Step 1:
Take the chicken out of the fridge about half an hour before you’re ready to cook to come up to room temperature. Pat it dry with paper towels. Drizzle with a good lug of oil, add a good pinch of sea salt and black pepper and rub all over the bird, making sure you get into all the nooks and crannies.
Step 2:
Preheat the oven to full whack, then get started on your stuffing: Peel and finely chop the onions and pick and roughly chop the sage leaves, discarding the stalks. Pour a lug or two of oil into a large frying pan over a medium heat and fry the onion for 10 minutes, or until softened. Add a good pinch of salt and pepper, the ground nutmeg and the chopped sage leaves, then continue to fry for another 1 to 2 minutes. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add the ground pork or sausage meat and bread crumbs and use your hands to really scrunch everything together. Press the stuffing mixture into a baking dish.
Step 3:
Halve 1 of the mandarins and place in the chicken cavity along with the unpeeled garlic cloves and herbs. Peel and roughly chop the onions, celery and carrots, then place in the bottom of a sturdy roasting pan and lay the chicken on top. Place in the hot oven and immediately turn the temperature down to 350°F (180°C). Cook for 1 ½ hours (45 to 50 minutes per kg), basting every 20 minutes or so. In the last 45 minutes of cooking, place the baking dish with the stuffing in the oven to cook alongside the turkey.
TIP! Lay slices of bacon over the chicken breasts during cooking to keep them extra juicy. Use the cooked crispy bacon for scattering over your any of your vegetable side dishes. You’ll thank me later 😉
Step 4:
Remove the chicken from the oven and stick a sharp knife into the thigh; if the juices run clear and the meat pulls apart easily, it’s ready. Cover the chicken with aluminum foil and a few clean dish towels to rest while you get your vegetables and gravy ready.
Bon Appetite!
