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Christmas roast chicken

Published: 30 Apr 18
Updated: 18 Mar 24

Instead of turkey this year, try our Christmas chicken recipe. It’s a beautiful-looking bird that will steal the show as the centrepiece of your festive table.

The maple glaze sets into a sticky, shiny coating that gives a yummy sweet flavour to the chicken. Serve with all the trimmings.

Easy
May 2008

Test kitchen approved

Serves 4
Takes 10 min to make and 1½ hours to roast

Instead of turkey this year, try our Christmas chicken recipe. It’s a beautiful-looking bird that will steal the show as the centrepiece of your festive table.

The maple glaze sets into a sticky, shiny coating that gives a yummy sweet flavour to the chicken. Serve with all the trimmings.

Dairy-free recipes

Nutrition: per serving

Calories: 439kcals
Fat: 9.8g (2.4g saturated)
Protein: 73.5g
Carbohydrates: 13.6g (11.7g sugar)
Salt: 0.6g

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Ingredients

1.5kg whole free-range chicken
5 tbsp red wine vinegar
4 tbsp maple syrup
1 tsp ground cinnamon
1 tbsp sesame seeds

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken and pour 2 tablespoons vinegar into the body cavity. Put in a roasting tin and roast for 1 hour 10 minutes.
Meanwhile, mix together the remaining vinegar with the syrup, cinnamon and sesame seeds. Brush half the mixture over the chicken and roast for a further 10 minutes. Brush with the remaining glaze and return to the oven for a final 10 minutes, until the chicken is deeply golden and shiny. Rest for 5 minutes before carving. Serve with all the trimmings.