This whole roast chicken with vegetables is the December dinner worth repeating — one pan, one blend, and about ninety minutes of mostly hands-off oven time. The bird is rubbed inside and out with our Rotisserie blend, a savoury all-purpose seasoning built for roast chicken, and a compound butter goes under the skin so the breast stays as juicy as the legs.

Everything roasts together: potatoes, carrots, fennel and red onion catch the fat as it renders, and by the time the chicken is done they are caramelized at the edges. The last touch is what makes it: torn Herbs and a pinch of flake salt scattered from a height, off the heat, so nothing wilts. Serves four with leftovers for the day after.

The Every December Roast Chicken

Servings

4

Prep Time

15 minutes

Cook Time

75 minutes

A delicious roasted chicken recipe that is perfect for serving 4, with leftovers. This dish combines flavorful herbs and vegetables for a satisfying meal.

Ingredients

  • 1 whole Chicken, 4–5 lb
  • 2 Tbsp Calicutts Rotisserie blend
  • 2 Tbsp Butter, softened
  • 1 Lemon, halved
  • 1 head Garlic, halved crosswise
  • 1 lb Small potatoes, halved
  • 2 Carrots, in thick coins
  • 1 Fennel bulb, in wedges
  • 1 Red onion, in wedges
  • 2 Tbsp Olive oil
  • 2 tsp Calicutts Herbs
  • Pacific Flake salt, to finish

Directions

  1. Heat the oven to 425°F. Pat the chicken very dry — this is the only step that decides whether the skin crisps.
  2. Mash 1 Tbsp of the Rotisserie blend into the softened butter. Loosen the skin over the breast with your fingers and push the butter underneath. Rub the remaining blend over the outside.
  3. Put the lemon and garlic halves in the cavity. Set the bird breast-up in a roasting tin.
  4. Toss the potatoes, carrots, fennel and onion with the olive oil and the Herbs, and scatter them around the chicken.
  5. Roast 60–75 minutes, until the thigh reads 165°F and the vegetables are caramelized at the edges. Baste once, halfway, with the fat in the tin.
  6. Rest the chicken 15 minutes before carving. Do not skip this and do not cover it tightly.
  7. Carve, then finish the whole tray with torn Herbs and a pinch of flake salt from a height.