A golden festive roast chicken rubbed with herbs, filled with lemon and onion, and brushed with a sweet apricot glaze.
Serves: 4–6
Cooking time: 1 hr 35–45 min + cooling
Ingredients
- 1 whole chicken (1.5–2 kg)
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp mixed dried herbs (origanum, thyme, rosemary)
- 2 Tbsp olive oil
- 2 Tbsp butter, softened
- 1 lemon, halved
- 4 garlic cloves, crushed
- 1 large onion, quartered
- Fresh rosemary or thyme sprigs (optional)
Festive Glaze:
- 3 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 Tbsp wholegrain mustard
- 1 tsp lemon juice
Method
- Preheat the oven to 180°C.
- Place the chicken in an oven proof dish and rub the spices and herbs over it
- Stuff the cavity with lemon halves, garlic, onion, and fresh herbs
- Place into the hot oven and roast for 1 hour or until cooked through and juices run clear.
- Whisk together all glaze ingredients.
- Once the chicken is cooked, brush the glaze over the chicken.
- Roast another 10 minutes
- Rest 10 minutes before carving.
Serve with Pick n pay roast baby potato kit & glazed baby carrots.
Left over chicken makes delicious sandwiches the next day, just add mayo and crispy lettuce!