The Perfect Whole Chicken for New Year! | Easy and Delicious Recipe in a Bag! This year, elevate your New Year’s table with the most delicious chicken recipe ever! Featuring a mouthwatering peanut butter layer between the skin and meat, caramelized vegetables, and an easy-to-make gravy, this chicken is bound to impress. 🥔🥕 With Brussels sprouts, carrots, and potatoes this recipe is perfect for those who want a flavorful feast with minimal effort.

We wish you a warm and joyful New Year’s Eve with your loved ones. Bon appétit!

New Year’s Roasted Chicken

1 whole chicken, about 2 kg(4,4 lbs)

For peanut stuffing;
2 cloves of garlic
3 tablespoons of butter
200 g peanuts, salted & roasted
1-2 dry chili pepper, use 2-3 if using fresh chillis
10 sprigs of thyme
1 level teaspoon of salt
1 full teaspoon of black pepper
1 large walnut-sized ginger
1 lemon
3 tablespoons of olive oil

For vegetables;

15 brussel sprouts
4 small carrots
10 baby potatoes, halved
2 purple onions, quartered
1 teaspoon of salt
1 teaspoon of black pepper
2 tablespoons of olive oil
8 cloves of garlic

2 tablespoons of mulberry molasses, grape molasses or maple syrup works as well
3-4 tablespoons of cooking juice
75 g peanuts, about 2 handfulls

For gravy sauce;
1 tablespoon of flour
1 tablespoon of butter
1 teaspoon of vinegar, you can use wine as well
Cooking juice
2 tablespoons of soy sauce

For peanut stuffing, pulse garlic, butter, peanuts, dry hot pepper in a food processor.. Add in thyme, black pepper and ginger and pulse again until slightly coarse nuts remain.
⁠Separate the skin and meat of the chicken gently, starting from the neck. Be gentle and don’t tear the skin. Make cuts in the breast meat with a knife without tearing the skin. Rub the skin well with 1 pinch of salt and 1 lemon cut into quarters. Place the lemons inside the chicken.
Apply the pistachio mixture you prepared under the skin and all over the chicken. Apply 3 tablespoons of olive oil on the skin.
In 2 tablespoons of olive oil that you have heated, roast the baby potatoes and the purple onions, the carrots that you have cut into three, and the Brussels sprouts with a teaspoon of salt and black pepper each.
Tie the chicken’s feet with bakers’ twine. Secure the wings and neck with toothpicks. Insert the thermometer if using one.
Place the roasted vegetables in an oven bag. Place the chicken and tie the bag. Make 3-4 holes and cook on the lowest shelf of the oven at 180​0C (3550F) for 90 minutes.
⁠Make a small cut on the bag and transfer the coocing juices from the oven into a bowl. Remove the chicken from the bag. Place the vegetables and chicken on a tray uncovered.
Mix 3-4 spoons of the cooking juices you have set aside with the molasses and brush all over the chicken and vegetables. Sprinkle the peanuts.
Bake on the middle shelf of the oven at 2200C (4280F) degrees on the grill+fan setting until the thermometer on the chicken rings about 10 minutes.
For the gravy sauce, brown the flour in melted butter. Add the remaining chicken juices and stir quickly with a whisk. Add soy sauce and vinegar, stir and remove from the stove.
Sprinkle some parsley on the chicken that comes out of the oven, remove the toothpicks and thermometer and you have delicious New Year’s chicken for the whole family.

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