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Home Hele (Kerst) kip uit de oven

Hele (Kerst) kip uit de oven

Recipes Christmas recipes Main course

Want to wow your family this Christmas? This festive roast Christmas chicken is exactly the show-stopping dish you need when it comes to the table. With a wonderfully spiced crust, melt-in-your-mouth interior and an aroma that fills the room with Christmas warmth, it will be the centerpiece of your dinner. A classic dish, refined down to the details.

x_ckl_recipe_markerWhole (Christmas) chicken from the oven Suitable for any time of year! A classic dish, refined down to the details. Whole (Christmas) chicken from the oven Main course Dutch 4-6 people 30 min 2 hours 5 min 2 hours and 15 minutes

Take the chicken out of the fridge 20–30 minutes before cooking so it can come to room temperature. Preheat the oven to 180 °C. Pat the chicken dry with kitchen paper.
In a bowl mix the olive oil (3 tablespoons) with paprika (2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), thyme (1 teaspoon), rosemary (3 sprigs), curry powder (if desired), salt and pepper. Stir until you have an even herb oil.
Pat the chicken dry once more with kitchen paper.
Rub the entire chicken with the herb-oil mixture: coat both the outside and (carefully) the inside of the cavity for maximum flavour. Make sure the oil and spices are well distributed; you can also gently work some of the seasoned oil under the skin (this adds extra flavour and helps keep the meat juicy).
Place the chicken in the roasting pan and put a small knob of butter on top of the chicken.
Put the chicken in the preheated oven.
Start with 1.5 hours at 180°C, then reduce to 150°C. Every 30 minutes place a fresh knob of butter on the chicken. This keeps the chicken moist and helps create a rich jus in the roasting pan.
Check that the chicken is cooked using a meat thermometer. Inserted into the thickest part of the bird (the thigh) the temperature should be around 70°C. For extra-crispy skin you can briefly switch on the grill or top-heat setting at the end (5–10 min). Watch that the butter does not burn.
Remove the chicken from the oven and let it rest (5 min) loosely covered with aluminium foil. This allows the juices to redistribute and keeps the chicken juicier when carving.
When serving the chicken, you can pour the jus from the roasting pan into a gravy boat to serve later with the vegetables.
And voilà! The (Christmas) chicken is ready!

Recipes Christmas recipes Main course 1 whole chicken Salt Pepper 3 tablespoons olive oil 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder (or finely ground onion) 1 teaspoon dried thyme 3 sprigs rosemary or ½ teaspoon dried rosemary 60 g butter and finally 1 teaspoon curry powder Oven Roasting pan with rack Mixing bowl Measuring spoons Brush or spoon Paper towels Meat thermometer Aluminium foil Knife and cutting board Serving platter Gravy boat Roasting slides roasting-tin Christmas christmas Dinner Set dinner-sets Placemats placemats Cosy & Trendy Stainless Steel Roasting Pan - 42 x 30 x 7 cm Cosy & Trendy ["Braadslede"] Cookinglife Christmas Dinnerware Set Red - Porcelain - 18-piece / 6 persons - 6 dinner plates, 6 breakfast plates & 6 bowls Cookinglife ["Dinnerware set 18 pieces"] Cookinglife Christmas Dinnerware Set Green 18-piece / 6 persons - 6 dinner plates, 6 breakfast plates & 6 bowls Cookinglife ["Dinnerware set 18 pieces"] Cosy & Trendy Placemats Leather Look Basil 43 x 30 cm - 6 pieces Cosy & Trendy Placemat Roasted duck breast with orange glaze and Christmas vegetables foodies-geroosterde-eendenborst-met-sinaasappel-glaze-en-kerstgroenten Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Festive Camembert foodies-kerstige-camembert Grilled tournedos with red wine sauce and grilled vegetables foodies-gegrilde-tournedos-met-rode-wijnsaus-en-gegrilde-groenten

Recipe

Whole (Christmas) chicken from the oven

Suitable for any time of year! A classic dish, refined down to the details.

Course	Main course
Kitchen	Dutch
Servings	4-6 people

Preparation time

Preparation time	30 min
Time in oven	2 hours
Stiffen up min.	5 min
Total	2 hours and 15 minutes

Equipment

Oven
Roasting pan with rack
Mixing bowl
Measuring spoons
Brush or spoon
Paper towels
Meat thermometer
Aluminium foil
Knife and cutting board
Serving platter
Gravy boat

Ingredients

1 whole chicken
Salt
Pepper
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder (or finely ground onion)
1 teaspoon dried thyme
3 sprigs rosemary or ½ teaspoon dried rosemary
60 g butter
and finally 1 teaspoon curry powder

Whole (Christmas) chicken from the oven

Take the chicken out of the fridge 20–30 minutes before cooking so it can come to room temperature. Preheat the oven to 180 °C. Pat the chicken dry with kitchen paper.
In a bowl mix the olive oil (3 tablespoons) with paprika (2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), thyme (1 teaspoon), rosemary (3 sprigs), curry powder (if desired), salt and pepper. Stir until you have an even herb oil.
Pat the chicken dry once more with kitchen paper.
Rub the entire chicken with the herb-oil mixture: coat both the outside and (carefully) the inside of the cavity for maximum flavour. Make sure the oil and spices are well distributed; you can also gently work some of the seasoned oil under the skin (this adds extra flavour and helps keep the meat juicy).
Place the chicken in the roasting pan and put a small knob of butter on top of the chicken.
Put the chicken in the preheated oven.
Start with 1.5 hours at 180°C, then reduce to 150°C. Every 30 minutes place a fresh knob of butter on the chicken. This keeps the chicken moist and helps create a rich jus in the roasting pan.
Check that the chicken is cooked using a meat thermometer. Inserted into the thickest part of the bird (the thigh) the temperature should be around 70°C. For extra-crispy skin you can briefly switch on the grill or top-heat setting at the end (5–10 min). Watch that the butter does not burn.
Remove the chicken from the oven and let it rest (5 min) loosely covered with aluminium foil. This allows the juices to redistribute and keeps the chicken juicier when carving.
When serving the chicken, you can pour the jus from the roasting pan into a gravy boat to serve later with the vegetables.
And voilà! The (Christmas) chicken is ready!

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Fun Christmas fact!

Did you know that a festive roast bird has been a symbol of abundance and communal Christmas dining for centuries? In the past the goose was traditionally associated with Christmas. That tradition lives on in dishes like this Christmas chicken.

Ready to impress at the table this Christmas?

With the right roasting pan, meat thermometer and a sharp knife this Christmas chicken is guaranteed to succeed. Buy your kitchen helpers now at Cookinglife and prepare this festive dish exactly as intended: golden brown, juicy and full of flavour.

Order everything you need today at Cookinglife and make this recipe your Christmas triumph.

Related products

Cosy & Trendy Stainless Steel Roasting Pan - 42 x 30 x 7 cm

Cookinglife Christmas Dinnerware Set Red - Porcelain - 18-piece / 6 persons - 6 dinner plates, 6 breakfast plates & 6 bowls

Cookinglife Christmas Dinnerware Set Green 18-piece / 6 persons - 6 dinner plates, 6 breakfast plates & 6 bowls

Cosy & Trendy Placemats Leather Look Basil 43 x 30 cm - 6 pieces

Related categories

Roasting slides

Christmas

Dinner Set

Placemats

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