Here’s a bold statement: This holiday season, skip the overpriced turkey and opt for a roast chicken instead—it’s tastier, cheaper, and way less stressful. But here’s where it gets controversial: Is chicken really a worthy centerpiece for your Christmas feast? Some might scoff, but stick with me—this humble bird deserves a place of honor. And this is the part most people miss: it’s not just about saving money; it’s about reclaiming simplicity in a season that often feels overwhelming.
Times are tough, but the desire to celebrate with a hearty meal remains. If the cost of a turkey or even a side of salmon has you hesitating, don’t overlook the roast chicken. It’s budget-friendly, versatile, and—let’s be honest—delicious. Growing up, roast chicken was a staple in my home. It filled the house with warmth and joy, though I’ll admit the mountain of dishes afterward kept me from making it myself for years. (If you’ve seen my Instagram, you know I’m not exactly a neat cook.) But here’s the truth: I’ve spent too much of my life overcomplicating cooking. A perfect roast chicken doesn’t need fancy sides or hours of prep. It stands on its own.
Controversial take: A roast chicken is just as festive as a turkey—maybe even more so. It works for traditional feasts with herbed stuffing and roasted veggies, or as the star of a multicultural potluck. Plus, in today’s diverse families, where dietary preferences vary, a chicken is the perfect middle ground. It brings that classic holiday vibe without dominating the table.
Let’s talk practicality: chicken is easier to cook than turkey, less likely to dry out, and—fun fact—older family members might remember when chicken was a luxury in New Zealand, prized above lamb or beef. It’s time to bring back that respect. But don’t save it just for Christmas—this recipe is our go-to every Sunday. One tray, no fuss, and zero leftover dishes. Toss in veggies that might otherwise go to waste, and you’ve got a meal that’s as eco-friendly as it is economical. Sure, the potatoes won’t be crispy, but they’ll soak up that chicken fat, and let me tell you—that’s pure bliss.
Recipe: Roast Chicken with Vegetables and Gravy
Ingredients:
• 1 whole chicken
• Roasting vegetables (potatoes, onions, kumara, etc.)
• 1 lemon, diced
• Fresh or dried herbs
• Olive oil
• Salt and pepper
• Optional for gravy: cornflour, mustard, lemon juice
Method:
1. Preheat the oven to 200°C (390°F).
2. Dice veggies, toss them in olive oil and seasoning, and place in a roasting tray.
3. Stuff the chicken with lemon and herbs, rub the outside with oil, and season generously.
4. Place the chicken on top of the veggies or on a rack over the tray.
5. Roast for 1.5 hours, or until juices run clear when you pierce the thigh.
6. Let the chicken rest for 10 minutes.
7. For gravy, heat the roasting tray on the stove, add water or stock, cornflour slurry, mustard, and lemon juice. Stir until thickened.
Bonus Tip: Don’t toss the bones! Simmer them with leftover veggies for homemade stock. It’s cheaper than store-bought and freezes beautifully. Use it for noodles, soups, or risotto—it’s a game-changer.
Leftovers? Shred the chicken for a Boxing Day sandwich with mayo, celery, cucumber, and lemon zest. Or pair it with turmeric-cumin rice for a quick meal. This holiday season, give yourself a break. A roast chicken is a showstopper without the stress. Spend less time scrubbing pans and more time enjoying the season.
Thought-provoking question: Is the traditional turkey worth the cost and effort, or is it time to embrace the simplicity of a roast chicken? Let me know in the comments—I’d love to hear your thoughts!
Follow Chef Alice Taylor for more practical recipes on Instagram (@alicetayloreats), Facebook, YouTube, and TikTok. Her eBook, Alice Taylor Eats: Cheap and Realistic Recipes, is available at alicetayloreats.com for $12.
