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–+ servings
Christmas Roast Chicken cut in half
Steph de Sousa

Christmas Roast Chicken

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  Get ready for my Christmas Roast series with this beautiful roast chicken stuffed with orange, pistachio, and cranberry goodness. This recipe is a perfect way to kick off the holiday season! It’s festive, fun, and full of flavour. Let’s get into it!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Course: Recipes
Cuisine: Australian
Calories: 745
Ingredients Equipment Method Nutrition Video

Ingredients
  

  • 1 large red onion diced
  • Zest and juice of 1 orange
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios
  • 6 slices day-old dark rye bread
  • 1 egg
  • 1/2 cup fresh parsley chopped
  • 2 small chickens
  • 2 tsp olive oil
  • Salt & freshly ground black pepper
  • 1 bunch fresh continental parsley

Equipment

Method
 

  1. Pop your bread into a food processor and whizz until you’ve got breadcrumbs.
  2. Add the orange zest and juice, egg, pistachios, cranberries, parsley, and a good pinch of salt and pepper. Mix it all up until everything is well combined.
  3. Grab your chickens and season them all over with olive oil, salt, and pepper. Give them a nice rub down!
  4. Gently fill the cavity of each chicken with that gorgeous stuffing—don’t pack it in too tight, just nice and easy.
  5. Place your chickens on a baking dish and pop them in the oven at 180°C for 60 to 75 minutes, depending on the size of your chickens. You want them golden and cooked through.
  6. Now you’re ready for a show-stopping Christmas roast!

Nutrition

Calories: 745kcalCarbohydrates: 29gProtein: 50gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 0.003gCholesterol: 246mgSodium: 383mgPotassium: 727mgFiber: 4gSugar: 10gVitamin A: 2652IUVitamin C: 15mgCalcium: 76mgIron: 5mg

Video

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