2 Blokes From Blighty - No wait, I'm The Idiot

The Game Club Podcast

Welcome to Two Blokes From Blighty. On most podcasts you will find an episode description in this part. At 2 Blokes, we try and keep you on your toes, its time for you to put those toes up and enjoy a lovely meal, here is a hearty recipe for you in the lead up to Christmas

Christmas Roast Chicken with Cranberry Sauce and Root Vegetables

Ingredients:

For the Roast Chicken:

• 1 whole chicken (about 4-5 pounds)
• 4 tablespoons olive oil
• 2 tablespoons butter, melted
• 1 lemon, halved
• 1 bunch of fresh rosemary
• 4 garlic cloves, minced
• Salt and pepper to taste
• 1 cup chicken broth

For the Cranberry Sauce:

• 2 cups fresh cranberries
• 1 cup orange juice
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

For the Root Vegetables:

• 4 large carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 large potatoes, peeled and cut into chunks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Prepare the Chicken:

• Remove the chicken giblets and rinse the chicken inside and out. Pat dry with paper towels.
• Rub the chicken all over with olive oil, then drizzle with melted butter.
• Season the chicken generously with salt and pepper, both inside and out.
• Stuff the cavity with the lemon halves and rosemary bunch.
• Place the chicken in a roasting pan. Add the minced garlic around the chicken.
• Pour the chicken broth into the bottom of the pan to keep the chicken moist during roasting.

3. Roast the Chicken:

• Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear when you cut between a leg and thigh.
• Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
• If the chicken skin is browning too quickly, cover it loosely with aluminum foil.

4. Make the Cranberry Sauce:

• While the chicken is roasting, prepare the cranberry sauce.
• In a medium saucepan, combine the cranberries, orange juice, sugar, cinnamon, and cloves.
• Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.
• Remove from heat and let cool to room temperature.

5. Roast the Root Vegetables:

• Toss the carrots, parsnips, and potatoes with olive oil, salt, pepper, and fresh thyme.
• Spread the vegetables out on a baking sheet.
• Roast in the oven (you can do this simultaneously with the chicken if there's space) for about 35-45 minutes, or until the vegetables are tender and golden brown, stirring halfway through.

6. Serve:

• Once the chicken is done, let it rest for about 10-15 minutes before carving.
• Serve the roast chicken alongside the roasted root vegetables.
• Spoon the cranberry sauce over the chicken or serve it on the side.

Enjoy your hearty Christmas meal with family and friends!

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