With just one week till Christmas it is time to get those carving knives, and family style serving plates ready for action… one of the most marvelous things about Christmas is that it not only brings people together (my favourite thing about food), but it brings our immediate families together… Now i am not going to throw out a random number but I am sure most will nod their heads and possibly give me a little smile when it is a day you spend with your serious loved ones. Whether you have to catch a plane, drive a few hours or walk down the hallway we all reserve that day for the family… With that must come a phenomenal eating arrangement right???

For the past 25 years of my life, Christmas was a routine, but one that with each moment brought so much excitement. After getting up and going to church, and of course lining up for coffee from the only place that was open (Australian’s still need their coffee), it was time to get home and pack the car full of cricket bats, surf boards, and the same lunchtime Christmas food we have every year… Prawns and Oysters… The underlying story behind this meal is that dad proudly orders his Seafood 2 weeks in advance and so when he rocks up to pick it up on Christmas eve, he walks passed the hundred meter line, straight to the server and walks away within 5 minutes… with a heavy hand, a bit of swagger and that good smirk my brothers know he can pull off… proud of you pop as it makes the meal that much more tastier…

But my legends this year i have traded the summer beach and surf style Christmas for the North American experience that I have only dreamt about in watching movies and seeing the culture on TV. Yes it is the first year i am breaking tradition, no i will not be jumping on my paddle board on Christmas day and no i wont be with my immediate family, however I am co-cooking a feast for 8 friends, meaning I am still coming together with the people I love. In the coming days i will be posting to my social media the lead up to the day and of course the Menu…

To celebrate I have provided you with a dish that is communal, obviously super simple and wickedly tasty, but is something that can be enjoyed wherever you are in the world, as it is something you can have in both beachy or ugly sweater conditions… yeah i bought one haha… This tasty Chicken has been #Nextlevelled with a bit of care and is one of my gifts for you in the lead up to an amazing day… The #tag for this bad boy is #DansChristmasChicken, looking forward to seeing it in action

I have more tasty posts to come in the lead up to the day… but for now get planning as not all of us have a reliable dad who loves his routine seafood

xo DC


  • 1/2 Cup Sun dried Tomatoes, finely chopped
  • 1/2 bunch of basil, finely chopped Basil
  • 3 Anchovies, finely chopped
  • Pinch of Salt
  • Pinch of Pepper
  • 3 Tbsp Grass Fed Butter
  • 1 Whole Chicken
  • 3 Tbsp Olive oil
  • 2 Pears, cored an sliced lengthways into quarters
  • 3 Green Apples, Cored and slice into quarters
  • 2 Onions, quartered
  • 1/2 Butternut Squash, peeled and cut into 3 cm Cubes
  • 2 sprigs of Rosemary
  • 1 Tbsp Balsamic Vinegar
  • 100g Danish Feta
  • 1/4 Pine Nuts toasted


  1. Preheat oven to 200 degrees C. In a bowl combine the tomatoes, basil, anchovies, salt, pepper and 2 tablespoons of butter. Using a skewer carefully separate the skin from the breast meat flesh and spoon in the butter. Spread it about to cover the surface area of the meat.
  2. Pat the skin dry with a paper towel season with salt and pepper and drizzle with a little olive oil.Place onto the rack of a roasting tray and roast in the oven for 35-45 minutes or until juices run clear when a knife is pierced between the breast and thigh
  3. Remove roasting tray that has chicken juices dripping in from the oven. In a frypan add 1 Tbsp of butter on medium high heat and colour the apples and pears for 2-3 minute or until slightly golden transfer to the deep roasting pan. Add 1 Tbsp of oil to the same frypan and colour the squash for 3-4 minutes. Transfer to the same roasting dish along with the onion, remaining oil, rosemary sprigs, a pinch of salt and pepper and remaining oil.
  4. Give it a good mix and place roasting dish back underneath chicken in the oven to cook for 25-35 minutes or until golden and soft all over. If you time it you can have both the chicken and fruit/veg cooking together for maximum flavour… yewwwwwww!
  5. To serve drizzle balsamic over fruit/veg and sprinkle in feta and pine nuts 🙂

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