Christmas Dinner: Roast Chicken

Christmas Dinner: Roast Chicken

Here's a guide to the recipes by Gordon Ramsay-trained chefs, who cumulatively have more than 20 years of culinary experience

Nothing beats the taste of a delicious Christmas dinner – and this year, Marks & Spencer is showing us how to do it in true style – but with a modern British twist. The brand has collaborated with two of Dubai’s most renowned, award-winning chefs, Nick Alvis and Scott Price, owners of folly by Nick & Scott and Verve Bar & Brasserie. Together they have created a mouth-watering Christmas menu, using only the finest ingredients from the Marks & Spencer foodhall.

The Gordon Ramsay-trained chefs, who cumulatively have more than 20 years of culinary experience, created seven, delicious festive-inspired dishes, which were unveiled to guests during a private event. The menu offered Christmas staples such as roast chicken, beef and lamb alongside Yorkshire puddings – with the recipes featured in an exclusive video campaign, starring Nick & Scott. The series which will air from November across Marks & Spencer’s social media channels, including Instagram, Facebook and YouTube is a must-watch for anyone looking for some seasonal cooking inspiration from regionally-based chefs this holiday.

This is not just any food – this is Marks & Spencer Christmas food and the recipes highlighted in the video, shine light on the range of high-quality ingredients available in store, whilst emphasising the importance of sourcing the right produce that shoppers will love – and better still, from the comfort of their own home, by simply following Nick and Scott’s expert guidance.

Roast Chicken

Ingredients for roasted chicken

□     1 whole fresh British chicken (+/- 1.5kg)

□     Sunflower oil

□     Salt

□     Black pepper (in a mill/grinder)

Ingredients for roasting trivet

□     ½ bunch of fresh thyme

□     2 clementine (peeled and cut into chunks)

□     1 onion cut into same size pieces as clementines

Ingredients for brine solution

□     3 litres water

□     75g sea salt

□     2 clementine (peeled and cut into chunks)

□     ½ bunch of fresh thyme

□     Frozen whole cranberries

□     3 sticks of cinnamon

□     12 cloves of garlic

□     10 black peppercorns

□     10 coriander seeds

□     5-star anise

□     3 bay leaf


Preheat oven to 220 C
Prepare the brine by warming the water, whisking in the salt, and bringing it to boil with all the ingredients. Set it aside and let it infuse for 60 minutes
Place the whole chicken in the brine for 12 hours and place in the fridge
Remove the chicken from the brine and discard the rest
Prepare the trivet in a thick roasting tray, sprinkle it with thyme sprigs, and place the chicken on top of it
Lightly drizzle sunflower oil over the chicken and rub it to make sure it is fully covered, then season evenly with salt and pepper
Place in the oven and cook for 50 minutes. Reduce the temperature to 160 C and cook for another 20 minutes
Remove from the oven and with a skewer, pierce through the thigh joint. When the juices run clear, it’s cooked. Set aside for at least 30 minutes before serving

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