Christmas Roast Chicken with Bacon & Thyme Potatoes

Christmas Roast Chicken with Bacon & Thyme Potato Bake

Make a smaller Christmas gathering feel every bit as special with our Christmas Whole Chicken, roasted above layers of potatoes, smoked streaky bacon and sweet onions. The potatoes soak up the chicken stock and roasting juices, becoming tender underneath with golden edges on top. Garlic, thyme and goose fat add savoury flavour, while sausage stuffing balls and rich chicken gravy complete this comforting festive dinner for four.

Prep: 25 mins | Cook: 130 mins

Medium

Serves 4

Ingredients

1 Christmas Whole Chicken, approximately 2kg, plain and unstuffed, fully defrosted if previously frozen
150g Christmas Smoked Streaky Bacon, cut into small pieces
1kg potatoes, such as Maris Piper, peeled and sliced approximately 3mm thick
2 medium onions, peeled and thinly sliced
2 tbsp Christmas Goose Fat, divided
1 tsp Garlic Granules
1 tsp dried Thyme, divided
½ tsp Coarse Ground Pepper, divided
Fine salt, to taste
500ml Christmas Chicken Stock, warmed
300ml Christmas Chicken Gravy
500g Traditional Sausage Meat (Stuffing Mix), optional, for stuffing balls
300g Tenderstem broccoli, to serve

Method

Heat the oven to 180°C (160°C fan). Remove the chicken’s packaging and any giblet bag from the cavity. Check its weight and the cooking instructions supplied. Pat the skin dry with kitchen paper; do not wash raw chicken.
Put the bacon into a large frying pan over a medium heat and cook for 4–5 minutes until it starts to release its fat. Add the sliced onions and cook for another 8 minutes, stirring occasionally, until softened. Stir in ½ tsp Thyme and ¼ tsp Coarse Ground Pepper.
Grease a deep metal roasting tin, approximately 30 × 25cm, with 1 tbsp Goose Fat. Layer the sliced potatoes with the bacon and onion mixture, finishing with a layer of potatoes. Pour the warm Chicken Stock around the edges. Season sparingly with salt, as the bacon and stock already provide seasoning.
Mix the remaining 1 tbsp Goose Fat with the Garlic Granules, remaining Thyme and pepper, and a small pinch of salt. Rub over the chicken. Place the bird breast-side up on a roasting rack positioned above the potatoes, keeping it clear of the liquid.
Roast according to the instructions supplied with the chicken. As a general guide at this temperature, allow 45 minutes per kilogram plus 20 minutes—approximately 1 hour 50 minutes for a 2kg bird. Check the potatoes halfway through and add a splash of hot water if the tin is drying out. Cover the chicken breast loosely with foil if it starts to brown too quickly.
If including stuffing, shape the Sausage Meat Stuffing Mix into 12 balls and arrange on a lightly greased baking tray. No additional sausage meat or dry stuffing mix is needed. Refrigerate until required, then put the tray into the oven approximately 20 minutes before the chicken is expected to finish cooking.
Check the thickest part of each chicken breast and thigh with a clean food thermometer, avoiding the bones. Each area should reach at least 75°C for 30 seconds. Continue roasting if necessary. Transfer the cooked chicken to a warm platter, cover loosely with foil and rest for 20 minutes.
Remove the rack from the potato tin and increase the oven to 220°C (200°C fan). Return the potatoes to the oven for approximately 20 minutes until completely tender, piping hot throughout and golden on top. Leave the stuffing balls in the oven to finish cooking, checking that the centre of the largest reaches 75°C for 30 seconds. Cover either tray loosely with foil if it browns before it is cooked through.
Meanwhile, warm the Chicken Gravy in a saucepan, following the pack instructions, until piping hot. Steam the broccoli for 5–6 minutes, or until tender.
Carve the chicken and serve with generous spoonfuls of the bacon-and-thyme potato bake, the stuffing balls and broccoli. Bring the gravy to the table in a warmed gravy boat so everyone can help themselves.