Christmas Roast- Rosemary and Thyme Chicken

It’s a perfect recipe for Christmas eve where everyone can get together and enjoy a hearty meal.


  • 1 full chicken with skin (approx.- 1kg- 1.5 kg- depending on how many people you are serving, 1 kg is good for 4 people, slit the chicken and take the backbone- this will help chicken cook easily in the oven)
  • For the Wet Ingredients
  • 5 Tbsp Soya Sauce (I prefer using chings soya sauce)
  • 5 Tbsp Lime juice
  • 1/2 Cup Olive Oil (Any brand will do)
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion powder
  • (Note- if you don’t have garlic powder or onion powder replace with ginger garlic paste- 2 tablespoon)
  • Ground black pepper- a teaspoon
  • 2 Tsp Rosemary
  • 1 Tsp Thyme
  • 1 Tbsp Butter
  • 1/2 Tbsp Mustard paste
  • Salt- as per taste


Prep: 15 minutes
Cooking: 90 minutes

  1. For the Chicken Marination – To marinate the chicken, prepare all liquid ingredients first- add soya sauce, lime juice, olive oil and then add all dry ingredient’s- garlic powder, onion powder, black pepper, rosemary and thyme.
  2. Wash and keep chicken in a freezer bag or a deep bowl so that the marination is spread evenly to all parts of the chicken.
  3. Keep the marinated chicken overnight or for 24 hours.
  4. Baking – Pre heat the oven to 200 degrees.
  5. Take the chicken out to keep the marination separate in a skillet. Take the chicken and place in the baking tray.
  6. Place chicken on 100 degrees for an hour in the oven. Keep opening the oven and by using a brush keep adding the marinated syrup on the chicken.
  7. After an hour keep the grill mode on and keep chicken in this mode for 15 minutes. This will make chicken skin very tasty.
  8. To prepare the sauce – Take the marination in a skillet, add butter and mustard in it and heat it for some time It will get reduced. Serve this along with the chicken.
  9. Plating- you must plate it on a wooden plate along with some salad and bread. It makes the evening perfect.