Everyone’s festive season favourite
If you are looking for a versatile, fuss free focus yet within your budget for Christmas meals or you want all your family and guests to enjoy this Summer, prepare to be delighted. Triumph, success, Summer Christmas festive dinner!
Getting everyone, you care about around one long L shapes table and sharing great tasting food, cooked with love from the very Australian ingredients, is what it’s all about festive feast in Summer Christmas. My lemon chicken is marinated in lemon it’s full of feeling and will definitely get your jingle bells ringing.
This roast chicken recipe is really nothing simpler, more delicious, comforting than a beautifully browned roast bird for your Christmas entertaining needs with fresh salads will bring your party season main to life. Let’s roast!!!!
1 whole chicken size 16
Cut lemon in half and remove seeds. Place chicken on top of a rack in a baking tray. Pat the whole thing dry with paper towels. It’s super important to get the chicken as dry as possible, which helps with browning.
With chicken breast facing up and legs pointing toward you, use a sharp knife or BBQ fork prick all over the whole chicken, the thighs and wings. This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on the other side. Turn back with breast facing up. Squeeze 1 1/2 lemon and rub the whole chicken, inside cavity, under wings, and thighs, prick the remaining half lemon then stuff inside chicken. Put in fridge for 30 minutes.
Preheat oven 220 degrees C. Bring chicken to room temperature for about 30 minutes. After time up, rub a lots of salt and pepper all over the chicken and inside too. Transfer to oven and roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove from oven, poke a knife into thickest tight, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy, pink colour, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear.
Let chicken rest in tray and cover loosely with foil for at least 15 minutes before cutting—this will help the juices in the meat to settle and will also get it down to a temperature that is cool enough to handle with your thin plastic gloves while chopping up to pieces. Don’t worry: It’s a big piece of meat, so it will still be plenty warm by the time you serve it. Transfer chicken to a plate. Serve with salads and a glass of white wine. Enjoy!!!!
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