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Roast Chicken
A classic Roast Chicken is a must at the table in most homes during the Holidays. Don’t let the size of the bird scare you. It’s actually easy to make and can be eaten later in salads or sandwiches. This dish makes the yummiest leftovers! INGREDIENTS: 1.2 - 1.5 kg chicken, salt, freshly-ground black pepper, 1 onion cut in to large pieces, 3 medium carrots (peeled and cut), 2 stalks of celery, 400 grams baby potatoes (quartered), 1 head of garlic (halved), 1 tbsp. extra virgin olive oil, 3 tbsp. melted butter, 1 lemon, 1 bunch of fresh thyme. DIRECTIONS: Pat the chicken dry and season all over with salt and pepper. Tie the legs and tuck the wings under the body. Refrigerate for an hour. Preheat the oven to 210 to 220 C. Place all the vegetables on the baking tray along with garlic, salt and olive oil. Place the chicken on top and brush with melted butter. Stuff the lemon and some of the thyme inside the cavity. Roast in the oven for 50 minutes to an hour or until the juices run clear. Allow the chicken to rest in a tented foil for about 20 minutes before carving.
When we think of Christmas or for that matter the Holidays, we think of food! Food brings family and friends together and provides the perfect warmth for conversations, laughter, and sharing stories from the year gone by. Often times, we love the food so much that we talk about food too!
There’s never a dull moment when a table is laden with Christmas specials. The aromas from the kitchen will bring the family home early for dinner; after all, that’s what the season is all about - togetherness and sharing.
Here are a few Christmas recipes often found at the dinner table in most home at Christmas time. This year, maybe you could try some of them too!