Festive Herb-Roasted Chicken
A small, aromatic chicken roasted with garlic, rosemary, and warm spices, perfect for a cozy holiday dinner.
Story
This simple yet elegant roast is ideal for an intimate Christmas celebration. By trussing the chicken, it cooks evenly and stays juicy, while the herb rub creates a fragrant, crispy skin.
Ingredients
Whole small chicken (approx. 1 kg)
1
Garlic, minced
3 cloves
Fresh rosemary, chopped
1 tbsp
Fresh oregano, chopped
1 tsp
Fresh parsley, chopped
1 tbsp
Kosher salt
1 tsp
Black pepper
0.5 tsp
Kitchen twine
as needed
Instructions
1
Prep the Chicken
Rinse the chicken thoroughly under cold water, both inside and out. Pat it completely dry with paper towels to ensure the skin crisps up later.
2
Make the Rub
In a small bowl, combine the salt, black pepper, garlic, rosemary, oregano, and parsley. Mix well to create a fragrant seasoning blend.
3
Season and Truss
Rub the spice mixture evenly over the entire surface of the chicken and inside the cavity. Tuck the wing tips under the body and tie the legs together with kitchen twine to help the bird hold its shape.
4
Roast
Preheat your oven to 200°C (400°F). Place the chicken in a roasting pan or cast-iron skillet. Roast for about 60 minutes, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reaches 74°C (165°F).
5
Rest and Serve
Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
