Christmas Roast Chicken – YUM!!
Controversial? This recipe shows how a humble chicken can easily rival a traditional Christmas turkey. The result is a moist, flavour-packed roast chicken that’s perfect for festive occasions or a special family dinner.
Imagine juicy breast meat protected by seasoned sausage meat tucked under the skin and wrapped in smoked streaky bacon — the combination keeps the meat succulent and infuses it with wonderful flavour.
The Best Roast Christmas Chicken
This chicken is elevated by pushing seasoned, good-quality sausage meat under the breast skin and covering the bird generously with smoked streaky bacon. The bacon and sausage act like a flavourful suit of armour, keeping the breast moist while adding richness.
There’s no strict need for pigs in blankets with this bird on the table, but if you love them, serve some alongside — it’s Christmas after all!
The aromatics are simple: lemon, fresh rosemary, salt, black pepper and a drizzle of olive oil over the whole bird, which enhances the natural poultry flavour without overwhelming it.
Alternative to Turkey at Christmas
Christmas Roast Chicken vs Christmas Roast Turkey
Why choose chicken instead of turkey? A well-chosen chicken can be just as festive and often more forgiving to cook. Consider splurging on a free-range or organic bird for the best texture and flavour.
Key advantages of choosing chicken:
- Chicken is naturally moist and generally easier to cook evenly.
- It usually requires less cooking time than a turkey, so you’ll have more time to enjoy the day.
- Shorter roasting time frees up oven space for side dishes.
- Many people simply prefer the taste — juicy, tender and satisfying.
Step by Step to Your Perfect Christmas Roast Chicken
About my bird
The instructions here are written for a fresh 1.75 kg (about 3.9 pounds) chicken. If your bird is a different size, adjust cooking times and check the internal temperature to ensure it’s cooked through.
How long do you roast a chicken for?
A useful rule of thumb is 20–30 minutes per pound (or per 1/2 kilo) plus an extra 20 minutes. Always check the packaging for recommended times and use a meat thermometer if you have one — the juices should run clear and the internal temperature should reach a safe level for poultry.
Step 1
Carefully separate the skin from the breast with your fingers. Remove the sausage meat from its skins, flatten it slightly and slide it under the skin to form a thin layer over the breast. This keeps the breast moist and adds delicious seasoning.
Step 2
Place half a lemon inside the cavity of the chicken. If you like, add bay leaves or a halved onion — they add extra fragrance to the roasting juices. Next, criss-cross streaky bacon over the entire top of the chicken. Use plenty so the breast is well covered.
Tuck some fresh rosemary between the breast and the legs and add a drizzle of olive oil. Season with salt and freshly ground black pepper to taste.
Step 3
Cover the chicken tightly with foil and roast in a preheated oven. For a 1.75 kg bird, cook for 1 hour covered, then remove the foil and roast for a further 40 minutes, or until the bacon is crisp and the juices run clear.
Once cooked, remove from the oven, cover and rest for a minimum of 20 minutes (30 minutes is ideal). Resting allows the juices to redistribute and makes carving easier.
Enjoy — this roast chicken is simple to prepare and delivers big festive flavour.
What to Serve with Your Christmas Chicken
Serve with all the traditional festive sides: roast potatoes, stuffing, honey-glazed carrots and parsnips, Brussels sprouts or your family favourites. The chicken pairs well with rich gravy made from the pan juices.
Feel free to serve pigs in blankets, cranberry sauce or a simple green salad to balance the meal.
Other Tasty Morsels for Christmas Dining
Try roasted honey parsnips, crispy Brussels sprouts or a creamy cauliflower cheese as vegetarian-friendly options. These make wonderful accompaniments and round out a celebratory plate.
Cauliflower Cheese for Vegetarians (and Meat-Eaters)
A rich cauliflower cheese is a comforting vegetarian option that also delights meat-eaters. It’s a classic for festive tables and works well alongside roast poultry.
Hope you enjoy this recipe. Much love, Clare x
Christmas Chicken to rival a Turkey!
Ingredients
- 1.75 Kg large fresh chicken (or size of your choice)
- 1 lemon, halved
- 2 good-quality herbed sausages
- 300 grams smoked streaky bacon
- Fresh rosemary
- 15 grams olive oil
- Salt and black pepper
Instructions
- These instructions are for a 1.75 Kg fresh chicken. If your chicken is a different size, adjust times accordingly.
- Preheat the oven to 200°C / 400°F / Gas 6.
- Remove the chicken from packaging and place on a large foil-covered baking tray.
- Carefully separate the skin from the breast with your fingers.
- Remove the skins from the sausages and flatten the meat. Slide the sausage meat between the skin and the breast to create a thin layer.
- Criss-cross the streaky bacon over the entire breast and use plenty to cover well.
- Place the halved lemon and some rosemary inside the cavity. Tuck extra rosemary between breast and legs if desired.
- Drizzle the bird with olive oil and season with salt and black pepper.
- Cover tightly with foil and cook for 1 hour (adjust according to pack instructions if your chicken is larger or smaller).
- Remove the foil and cook for a further 40 minutes, or until the bacon is crisp and the juices run clear.
- Once cooked, remove from the oven, cover and rest for at least 20 minutes, ideally 30 minutes, before carving.
- Carve and serve with your favourite trimmings. Enjoy!
Notes
All nutritional information is approximate and intended as a guide.
Nutrition
Calories per serving: 562 kcal
Protein: 34 g | Fat: 46 g | Carbohydrates: 2 g