Christmas Chicken

Ingredients

For the chicken:

• 1.5 kg whole chicken
• 1 sprig rosemary
• 4 tbs butter (divided)
• 1 tsp thyme
• 2 garlic cloves, peeled
• 1 lemon, halved
• 2 tbs fresh parsley, chopped for garnish

For the Brussels sprouts:

• 400 g Brussels sprouts, halved
• 2 tbs walnuts, chopped
• 1/3 cup dried cranberries
• 2 tbs balsamic glaze
• 1 tsp olive oil
• Parmesan cheese, grated

For the mashed potatoes:

• 800 g potatoes
• 3 tbs butter
• 1/3 cup cream (or milk)
• Salt and pepper

Instructions

Prepare the chicken:
Preheat the oven to 220c. Bring the chicken to room temperature for 30 minutes and pat dry. Melt 2 tbs butter and mix with thyme. Season the chicken with salt and pepper, brush with the thyme butter, and stuff the cavity with rosemary, garlic, and lemon. Place in a roasting pan and roast for 1 hour, or until the internal temperature reaches 75c. Rest for 10 minutes before carving.

Toast the walnuts:
Heat a dry pan over medium heat. Add the walnuts and toast, stirring frequently, for 2-3 minutes until golden and fragrant. Remove from the pan and set aside.

Cook the Brussels sprouts:
Steam the Brussels sprouts for 10 minutes until tender. Heat 2 tbs butter and olive oil in a pan, then fry the sprouts until golden. Toss with the toasted walnuts and dried cranberries. Drizzle with balsamic glaze and garnish with Parmesan.

Make the mashed potatoes:
Boil the potatoes in salted water for 20 minutes until tender. Drain and mash with 3 tbs butter and cream. Season with salt and pepper to taste, and mix until smooth.
Carve the roasted chicken, sprinkle with chopped parsley, and plate with the Brussels sprouts and mashed potatoes.

Nutrition