Chicken paw paw holiday roast

Dec 18, 2025

Something about being home for the holidays naturally draws people back to the kitchen even when they don’t know a thing about cooking. Maybe it’s the cravings we get for hearty holiday meals or just having time on our hands for the first time in the year that gets us inspired to experiment…or maybe we are just hungry and don’t want takeout. Whatever draws all of us to the kitchen, one thing many of us really want is that meal that sits at the centre of the table while conversations are just flowing, the one that makes children wander in and out, while plates get filled more than once... At Gobelo, we are lucky we get to grow our own food and when we do get drawn into the kitchen, the ingredients come straight from the garden or nearby pens.

Now you may not raise your own chickens like we do, but they are easily available if you are craving a simple, fast to prepare holiday roast. This is one we always return to around the holidays. It uses what we already have right here on the farm. Fresh herbs picked just before cooking and paw paw from the orchard, which adds a subtle sweetness without turning the dish into a dessert. It is a forgiving meal and works just as well as a Christmas lunch or as an end of year gathering dinner.

Here’s what you’ll need:

1 whole chicken, cleaned and patted dry
2 ripe paw paws, peeled and cut into chunks
1 onion, sliced
3 cloves garlic, lightly crushed

A small handful of fresh rosemary
A small handful of fresh thyme
A small handful of fresh oregano

2 tablespoons olive oil
Salt to taste
Black pepper to taste
A squeeze of fresh lemon, optional

Method:

Preheat the oven to 180°C.Place the chicken in a roasting dish. Rub it all over with olive oil, salt and pepper, making sure to season the cavity as well. Stuff a few sprigs of rosemary, thyme and oregano inside the chicken, along with one clove of garlic.

Scatter the paw paw chunks, sliced onion and remaining garlic around the chicken. Tuck the rest of the herbs in between the fruit and vegetables so they release their flavour as they cook.

Roast uncovered for about 1 hour and 15 minutes, or until the skin is golden and the juices run clear when you pierce the thickest part of the leg. About halfway through cooking, spoon some of the pan juices over the chicken and gently turn the paw paw pieces so they caramelise without breaking down too much.

Once cooked, remove from the oven and let the chicken rest for 10 minutes. Finish with a light squeeze of lemon if you like, then carve and serve with the roasted paw paw and onions spooned over the top.

That is all there is to it. No special techniques, no ingredients you need to hunt for. Just a roast that makes good use of what you already have on hand.

If you try this recipe, feel free to adapt it with whatever herbs or fruit you have nearby. That is how most of our meals come together anyway. We try to use what we have and what is in season at the moment and we end up creating amazing recipes that keep people coming back for seconds. Share with us your version of this roast so we can try it too.

Until next time,
   the Gobelo team