Christmas Dinner Menu

Have a festive spread this season with juicy and flavorful roasted chicken, beautifully glazed with a delicious blend of sweet orange, honey, and a hint of chili. Serve with creamy mashed sweet potatoes and vibrant green beans with cherry tomatoes, and you Christmas Dinner menu is complete!

INGREDIENTS:

Roasted Chicken with Orange, Honey & Chili Flakes

• 3/4 cup freshly squeezed orange juice ( ¼ cup of juice for basting )
• 1/2 cup Honey
• 1 tsp Chili Flakes
• Salt, to taste
• 3 tbsp Unsalted Butter
• 1-1.5 kg Whole Chicken

​Mashed Sweet Potatoes

• 500 grams sweet potatoes
• 1/2 cup Whipping Cream
• 1/4 cup Unsalted Butter
• 1/4 cup Honey
• Salt, to taste

​Sauteed Green Beans & Cherry Tomatoes

• 300 grams French Green Beans
• 4 cloves Garlic
• 200 grams Cherry Tomatoes
• Salt & Pepper, to taste

PROCEDURE:

1. In a mixing bowl, add the orange juice, honey, and a teaspoon of chili flakes. Mix it until well combined. Reserve ¼ cup of juice for basting.
2. Start marinating the chicken. Pour the sauce all over the chicken. Loosen the skin on the breast and spoon the sauce inside. Turn the chicken upside down. Marinate in the fridge for at least 1 hour or up to 4 hours maximum. Don’t forget to turn the chicken at least twice.
3. Start cooking the mashed potatoes. In a stockpot with water, add the sweet potatoes. Turn the heat to medium and boil the potatoes until tender. Once tender, drain the water and transfer them to a bowl.
4. While the sweet potatoes are still hot, add the butter. Smash until smooth. Add the cream, honey, and season with salt. Mix well and then set it aside.
5. Preheat the oven to 200 degrees Celsius.
6. Transfer the prepared chicken to a baking dish. Insert pieces of butter inside the skin and spoon a little sauce inside the chicken. Season it with salt. Slice some oranges and put them inside.
7. Tie the legs with kitchen twine.
8. Bake in the oven for 50-60 minutes. Don’t forget to baste the chicken every 10 minutes with the pan juices and remaining sauce.
9. Don’t forget to put aluminum or parchment paper on top of the chicken for the first 20 minutes.
10. Allow the chicken to rest for 10 minutes before slicing.
11. Time to sauté the green beans with cherry tomatoes. Heat oil over medium heat. Sauté garlic until fragrant. Add the green beans and season them with salt and pepper. Continue cooking until crispy and tender. Add the cherry tomatoes and season with salt. Transfer to a plate.
12. To assemble, transfer the roasted chicken with chili, honey, and orange to a serving dish. Serve it together with the green beans with cherry tomatoes and mashed potatoes.