Christmas Chicken

Christmas Chicken

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We prefer roast chicken to roast turkey in our house at Christmas. To make it more festive, serve with chestnuts and grapes if desired.


Serves: 5 

  • Stuffing
  • 2 tablespoons olive oil
  • 100g bacon, diced
  • 1/2 onion, diced
  • 4 slices stale bread, torn into crumbs
  • 1/2 cup chestnuts, cooked and diced
  • salt and pepper, to taste
  • 2 beaten eggs
  • 2 tablespoons parsley, diced
  • Chicken
  • 1 large chicken, rinsed and dried
  • 50g butter
  • 2 teaspoons paprika
  • salt and pepper, to taste
  • 1 cup white wine
  • To Garnish
  • roasted chestnuts
  • green and red grapes
  • boiled new potatoes

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. Heat the olive oil in a frypan and cook the bacon. Add the onion, bread crumbs, chestnuts and salt and pepper to taste. Add the beaten eggs and parsley, toss well and remove from the heat.
  2. Stuff the chicken and tie the legs. You can also close the cavity with poultry clips if needed.
  3. Melt the butter and stir in the paprika. Brush the chicken with the butter, season with salt and pepper and place in a roasting tin. Pour in the cup of white wine. Preheat oven to 180 degrees C.
  4. Cover the chook with foil and roast 1 - 1 1/4 hours depending on the size of the bird. Remove foil and roast another 1/2 hour to brown.
  5. Place the chicken on a serving platter and arrange around chestnuts, grapes and boiled potatoes. Let rest 10 minutes before carving. Merry Christmas!

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