Traditional Xmas Roast Dinner Recipe

About this recipe

A Traditional Christmas Roast Dinner is a classic festive meal that brings loved ones together over a delicious and comforting spread. This recipe features tender roasted chicken infused with the fresh flavors of rosemary and lemon, paired with crispy golden roast potatoes and a medley of seasonal vegetables like carrots, parsnips, Brussels sprouts, and peas. A rich, savory gravy made with chicken broth ties everything together, creating a harmonious balance of flavors. The addition of turkey slices adds an extra festive touch, while simple pantry staples like flour, butter, salt, and pepper ensure the dish is both flavorful and easy to prepare. Perfect for creating cherished holiday memories, this hearty meal is designed to impress without overwhelming your schedule, making it an ideal centerpiece for your Christmas celebration. Gather your family around the table and enjoy a feast that’s as satisfying as it is heartwarming.

Ingredients

• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• 3 Pack Fresh Lemon Pack Of 3
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• 400G Daucy Carrots Extra Fine 400G
• 400G Daucy Potatoes 400G
• 100 G Fresh Green Peas 100g
• 2X220G Chicken Supremes 2X220G (Skin On) (Wing Bone In)
• - Greens Frozen Medium Brussels Sprouts
• - Lurpak Unsalted Butter
• 750 G Top-Op Table Salt Drums
• NaN Mcdougalls Plain Flour
• 190G The Bay Tree Cracking Cranberry Sauce

Instructions

1. 1. Preheat your oven to 200°C (180°C fan/gas mark 6). Prepare the chicken by rubbing it with olive oil, salt, and pepper. Stuff the cavity with the halved lemon and rosemary sprigs, then place it in a roasting pan.
2. 2. Roast the chicken in the oven for 1 hour and 15 minutes, basting occasionally with its juices to keep it moist. Ensure the chicken is fully cooked by checking that the juices run clear when pierced.
3. 3. While the chicken is roasting, prepare the roast potatoes. Boil the baby potatoes in salted water for 10 minutes, then drain. Toss them in olive oil, season with salt, and roast in a separate tray for 30-40 minutes until golden and crispy.
4. 4. Steam the frozen peas and carrots over medium heat for 5-7 minutes until tender. Season with a small knob of butter and salt to taste.
5. 5. Make the gravy by melting the butter in a saucepan. Stir in the flour and cook for 1-2 minutes, then gradually whisk in the chicken stock. Simmer for 5-6 minutes until thickened and add cranberry sauce for a touch of sweetness.
6. 6. Once the chicken is cooked, let it rest for 10 minutes before carving. Serve with the roast potatoes, steamed vegetables, and the prepared gravy for a complete festive meal.