Christmas roast chicken
- May 2008
- Serves 4
- Takes 10 min to make and 1½ hours to roast
Instead of turkey this year, try our Christmas chicken recipe. It’s a beautiful-looking bird that will steal the show as the centrepiece of your festive table.
The maple glaze sets into a sticky, shiny coating that gives a yummy sweet flavour to the chicken. Serve with all the trimmings.
- Dairy-free recipes
- 9.8g (2.4g saturated)
- 13.6g (11.7g sugar)
- 1.5kg whole free-range chicken
- 5 tbsp red wine vinegar
- 4 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tbsp sesame seeds
- Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken and pour 2 tablespoons vinegar into the body cavity. Put in a roasting tin and roast for 1 hour 10 minutes.
- Meanwhile, mix together the remaining vinegar with the syrup, cinnamon and sesame seeds. Brush half the mixture over the chicken and roast for a further 10 minutes. Brush with the remaining glaze and return to the oven for a final 10 minutes, until the chicken is deeply golden and shiny. Rest for 5 minutes before carving. Serve with all the trimmings.
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