Yay, it’s Chrrristmas time! Or it will be in 12 days. So I’ve been planning what we’re going to be eating on Christmas Day.
The star of every Christmas table is the turkey, and the BBC Good Food Christmas magazine had three turkey suggestions. I tried out this one.
The full recipe includes lemon and ciabatta stuffing, but I didn’t make that. But the rest I made, and I adored it. The original recipe is here, but this is the chicken version.
- 1 chicken, about 1.6kg
- 8 slices bacon/pancetta
- 1 large onion
- Several small sprigs of rosemary
- 3 garlic bulbs
Heat the oven to 180C, wash the chicken, pat dry and season with pepper and salt.
Spray the turkey with Fry Light/rub with oil, and then lay the bacon over the top of the chicken. Overlap it slightly so that the chicken is covered, and tuck the sprigs of rosemary into the overlaps.
Looks pretty, doesn’t it?
Anyway. In the BBC Good Food recipe, string is used to keep the turkey crown in shape. I tied it around with butcher’s string anyway, just because it looked pretty.
Then, slice the onion into thick wedges and put them in a large ovenproof dish/roasting tray. Rest the chicken on top of it, cover with foil and stick it in the oven.
After half an hour, baste the chicken. Put it back in, and baste it again after another half an hour. And then once more after another half hour.
Cut the garlic bulbs in half and add them to the tray with whatever other vegetables you like (I’ve got sweet potato and squash here)
Put it back in the oven for another 30 minutes — it should have roasted for two hours in total. Cover with foil and leave to rest for 10 minutes, before serving.
Gorgeous. The bacon makes the chicken really moist and does the same for a turkey (that’s how my mum cooks her turkey, and it is always lush). The roast garlic was utterly incredible, I’ve never had just roast garlic bulbs before but I definitely will again.
If anyone makes the full turkey crown and stuffing on Christmas Day, let me know. But even if you just cover your turkey in bacon/pancetta and poke rosemary into the gaps, you’ll have one lovely Christmas dinner.