This roast chicken recipe contains all the traditional flavours of Christmas: zesty tangelos, crispy sage and tangy cranberries. It’s a fresh and light alternative to traditional roast turkey.
Serves: 6
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Servings
Prep time
Cook time
Recipe
Ingredients
- 100g butter, room temperature
- 5 tangelos
- Zest 1 tangelo
- 20 sage leaves
- 1 garlic clove
- ¾ cup dried cranberries
- ½ tsp sea salt
- 1.5kg whole chicken
- 2 red onions, roughly sliced
- 1 tbsp olive oil
- 1 bunch fresh kale, stalks removed
- ½ cup pecans, toasted
Method
- Preheat oven to 180°C.
- Add butter, zest of one tangelo, 15 sage leaves, garlic clove, one-quarter cup of dried cranberries and sea salt to a food processor. Blend until a smooth butter with flecks of sage and cranberries.
- Add chicken to roasting tray, breast side up. Cut one tangelo into wedges and stuff into cavity of chicken. Tuck red onions in around outside of chicken and drizzle with olive oil.
- Using hands, gently loosen skin from breast, being careful not to create any holes. Push one tablespoon of butter mixture underneath skin of each breast. Rub another tablespoon of butter mixture over outside of chicken.
- Juice two tangelos and pour juice over chicken and onions. Roast chicken in oven for 1 hour and 40 mins, basting with juices every 40 mins. Remove from oven and allow to rest in roasting tray for 5 mins.
- Melt remaining tablespoon of butter mixture in a large frypan over a high heat and add kale leaves. Cook fast and hot for 1 min, making sure to continually toss kale.
- Remove kale from pan and add remaining 5 sage leaves. Cook for 1 min until crispy.
- Place roast chicken on large serving dish and surround with kale leaves. Cut and peel remaining tangelos into segments and tuck these among kale leaves. Scatter half a cup of dried cranberries, toasted pecans and roasted red onion throughout salad. Place crispy sage leaves on top of chicken and serve chicken juices from pan in a jug on the side.
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