It’s that time of year again for ALL things CHRISTMAS – for the record, yes I’m that person who will bust out the Holiday vibes the minute Halloween is over. Call me annoying, call me over the top, call me what you will – but the Holidays are a very special time of year for me and my family and the memories I have with the entire month of December gives me the right to basically be Santa’s little helper.
I’ve been tinkering around in the kitchen a lot lately with many fun new little projects I’m working on, and in the midst of all the testing, I’ve been playing around with festive recipes to share with you here!
At this time of year, I love colour, especially in regards to holiday parties: how you serve your food, the décor, what recipes you create – it’s really a time to go that extra step. My favourite culinary items to use that brighten up dishes (and can even be used as décor) are; pomegranates, clementine’s, fresh herbs, cranberries, fresh currants, pistachios, pumpkin, squash and persimmons.
Today’s recipe that I’m sharing with you guys is a showstopper for your next holiday party or your next family dinner. It’s also a great “plan ahead” recipe and you can get it done the day before so all you have to do is roast it off the day of. It’s a seasonal way to jazz up your typical roasted chicken dish and create a beautiful presentation.
Plus adding compound butter to any dish, really takes it’s to a new level!
CLEMENTINE HERB ROASTED CHICKEN WITH FRESH POMEGRANATE
Yields 4-6 servings
For the Compound Butter:
– 2 sticks of room temperature unsalted butter
– zest of 3 clementine’s
– 6 sage leaves, thinly sliced
– 4 sprigs of rosemary, chopped
– ½ tsp salt
– 6 cracks black pepper
Juice of the 3 clementine
1 small yellow onion, thinly sliced
1 small red onion thinly sliced
1 tsp salt
1 x 4lb bird
1 clementine quartered
5 sprigs of thyme
1 pomegranate, deseeded
- For the compound butter: you can place all ingredients in a food processor, and just pulse together to combine ingredients. Or if your butter is soft enough, you can mix it together in a medium sized bowl with a fork. Wrap and leave in the fridge until your ready to use.
- Preheat the oven to 375 degrees
- Toss the sliced onions with the juice of the 3 clementines (use the clementines that were used for the zest) and then place at the bottom of your roasted pan, with any left over juice.
- Sprinkle the 1 tsp of salt inside the bird, along with the quartered clementine and thyme sprigs.
- Take your compound butter and you want to slip it under the skin, a bit within the cavity and rub all over the outside. Rest the bird on top of the onions, breast side up.
- Roast for 1 hour and 10 minutes, to check that it’s cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready.
- Let the chicken rest for 30 minutes before cutting into, allow all the juices to reabsorb and maintain it’s juicy flavour.
- To serve, spread all the cooked down onions on a platter, use either tongs or two wooden spoons to lift your chicken out and place on you platter.
- Scatter your pomegranate seeds over top your roasted chicken and serve!
NOTE: You can get all ingredients ready in the pan, including the bird a day a head so it’s one less thing you have to worry about the day of your dinner party! Just wrap the roasting pan and refrigerate until ready to be roasted, just pull it out of the refrigerator 30 minutes before roasting.
I hope you guys enjoy this one, it’s a favourite of mine and I’m happy to share it with you all here!
Let the holiday festivities BEGIN,
– Chef Steph xo