Christmas Roast Chicken
Roast chicken is one of the easiest dishes to prepare. It is wonderful to be eaten with a homemade gravy, or with a variation of stuffing such as mushrooms and chestnuts.
For the Chicken
- 1 noChicken
- 50 gButter
- 2 tspPaprika
- 2 tsp Black pepper
- 1 tspGarlic powder
- 1 tspOregano
- 1 tspRosemary
- 2 tspSalt
- 1/2 Onion, cut into chunks
- 1/2 Lemon, cut to 3
A day before roasting the chicken, rub paprika, pepper, garlic powder, oregano, rosemary and salt on the whole chicken, including the body and cavity. Leave it to marinate in the chiller overnight (please do this on Friday).
Before roasting the chicken, remove it out from the chiller at least an hour before to let it return to room temperature. Slowly slide your fingers under the chicken skin to loosen it then rub some butter under it.
Stuff the cavity with lemon and onion chunks and truss the chicken well (please refer to this video on how to truss the chicken
For the Pasta
- 250 g Barilla Chifferi-Elbows Pasta
- 3 tbsp Colavita olive oil
- 1/2 Yellow onion, diced
- 2 pips Garlic, chopped
- 1 bottle Barilla Napoletana Sauce
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 50 gMozzarella cheese
- 50 gCheddar cheese
Cook Barilla pasta in a pot of salted water, according to the timing indicated on the box. Drizzle Colavita olive oil over it and mix well. Set aside.
Heat up a pan with Colavita olive oil, add onions and garlic and saute till fragrant.
Next add in Barilla Napoletana sauce, salt and pepper. Let it simmer for 3-5 minutes.
Toss in pasta and combine well. Sprinkle the Mozzarella & cheddar cheese over it and give it a good toss. Transfer onto a serving dish.
Note: To prepare cheesy baked pasta, you can sprinkle the remaining cheeses over the pasta and bake in oven until the cheeses melt
For the Roasted Vegetables
- 1 bulb Garlic, cut half
- 1 Carrot, cut into chunks
- 2 Potato, cut into chunks
- 200 g Pumpkin
- 1 Red onion, quarter
- 1/2 Lemon
- 8 Cherry tomatoes
- 1/2 tsp Salt
- 1/2 tsp Paprika
- 1 tsp Black pepper
- 1 tsp Oregano
- 30 gButter, melted
Mix all the vegetables in a bowl and drizzle melted butter over them. Toss in the spices and mix well to combine.
For the Sauce
- 1 bottle For the Sauce
Preheat Panasonic Cubie oven on Steam Convection function at 190c.
Place wire rack onto the baking tray, then spread vegetables over it. Next place the chicken over the vegetables.
Steam bake the chicken for 45-55 minutes.
Once done, remove from oven and cover the chicken with aluminium foil. Let the chicken rest for 10 - 15 minutes (this way the juices will be intact and your chicken will remain moist when cut).
Cut chicken according to your preference and serve with roasted vegetables and Hero Strawberry Jam on the side.
To make chicken gravy
Heat the drippings up, over medium-heat and bring it to a boil. In another bowl, add 1 teaspoon of cornstarch to 3 tablespoon water. Mix till there are no lumps and the mixture is well combined. Add the cornstarch mixture into the chicken drippings, whisking the whole time to prevent lumps, until the gravy thickens.