BEST Christmas Chicken Recipe (Roast Chicken)

Serving: 4-6 people
Cooking Time: 1 hour 45 minutes (plus 4-24 hours marinating time)

Ingredients

For the Christmas Spice Rub:

• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 teaspoons dried sage
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

For the Chicken:

• 1 whole chicken (4-5 pounds)
• 2 tablespoons butter, softened
• 1 lemon, halved
• 1 orange, quartered
• 4 fresh sage sprigs
• 3 fresh rosemary sprigs
• 1 small onion, quartered

For the Festive Stuffing:

• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 2 slices day-old bread, cubed
• 1 celery stalk, diced
• 2 tablespoons butter
• 1/4 cup chicken broth
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

For the Christmas Glaze:

• 1/4 cup honey
• 2 tablespoons cranberry juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons butter

For Roasting:

• 2 cups mixed root vegetables (carrots, parsnips, potatoes), chunked
• 1 cup Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper
• Fresh herbs for garnish

Instructions

Prepare the Christmas Spice Rub

In a small bowl, combine olive oil, brown sugar, sage, rosemary, thyme, garlic powder, onion powder, smoked paprika, cinnamon, salt, pepper, and nutmeg. Mix until it forms a fragrant paste. This aromatic blend captures all the warm, festive spices of Christmas.

Season the Chicken

Pat chicken completely dry inside and out with paper towels. Gently loosen skin over the breast and thighs by sliding your fingers underneath. Spread softened butter under the skin and all over the outside. Rub the Christmas spice mixture all over the chicken, both under and over the skin. Place in a covered dish and refrigerate for at least 4 hours or overnight.

Make the Festive Stuffing

In a skillet, melt butter and sauté diced celery for 3 minutes. Add bread cubes, cranberries, walnuts, and fresh sage. Pour in chicken broth and mix until just moistened. Season with salt and pepper. Let cool completely before stuffing the chicken.

Prepare for Roasting

Remove chicken from refrigerator 1 hour before cooking to come to room temperature. Preheat oven to 425°F. Stuff the chicken cavity with the cranberry-walnut mixture, lemon halves, orange quarters, and fresh herb sprigs. Tie legs together with kitchen twine and tuck wing tips under.

Set Up Roasting Pan

Place chicken breast-side up on a rack in a large roasting pan. Toss root vegetables and Brussels sprouts with olive oil, salt, and pepper, then arrange around the chicken. The vegetables will absorb the delicious drippings as they roast.

Begin Roasting

Roast for 20 minutes at 425°F to get the skin golden and crispy. Then reduce temperature to 375°F and continue roasting for 45-60 minutes more, until internal temperature reaches 165°F in the thickest part of the thigh.

Make the Christmas Glaze

While chicken roasts, combine honey, cranberry juice, balsamic vinegar, and Dijon mustard in a small saucepan. Simmer for 5 minutes until slightly thickened, then whisk in butter. This festive glaze adds beautiful color and holiday flavor.

Apply Glaze and Finish

During the last 15 minutes of cooking, brush chicken with the Christmas glaze every 5 minutes. This creates a beautiful mahogany color and adds layers of festive flavor. The skin should be golden brown and crispy.

Rest and Serve

Remove chicken from oven when internal temperature reaches 165°F. Tent with foil and let rest for 15 minutes before carving. This allows juices to redistribute for maximum moistness. Arrange on a festive platter with the roasted vegetables.

Carve and Present

Carve chicken and arrange on a holiday platter surrounded by the roasted vegetables. Garnish with fresh herbs, cranberries, and orange slices for a beautiful Christmas presentation. Serve with any remaining glaze on the side.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 525
• Protein: 45g
• Carbohydrates: 28g
• Fat: 26g
• Fiber: 4g
• Sodium: 580mg
• Iron: 15% daily value
• Vitamin A: 85% daily value
• Vitamin C: 45% daily value
• Potassium: 720mg

Helpful Tips

Advanced Seasoning: For the most flavorful chicken, apply the spice rub 24 hours ahead and refrigerate uncovered. This allows the flavors to penetrate deeply and the skin to dry out for extra crispiness.

Temperature Success: Use a meat thermometer to ensure perfect doneness. Insert into the thickest part of the thigh – it should read 165°F. The juices should run clear when the thigh is pierced.

Crispy Skin Secrets: Pat the chicken completely dry and let it air-dry in the refrigerator uncovered for the crispiest skin. The high initial temperature (425°F) helps achieve that golden, crispy exterior.

Stuffing Safety: Don’t pack the stuffing too tightly, and make sure it reaches 165°F internal temperature. The loose stuffing allows heat circulation and prevents the chicken from cooking unevenly.

Glaze Timing: Apply glaze only during the last 15 minutes to prevent burning. The sugars in honey and cranberry juice can char if applied too early in the cooking process.

Vegetable Coordination: Cut vegetables uniformly so they cook evenly with the chicken. Root vegetables take longer, so cut them smaller than quicker-cooking vegetables like Brussels sprouts.

Make-Ahead Strategy: The spice rub and stuffing can be prepared 2 days ahead. The glaze keeps refrigerated for up to 1 week. Assemble everything the morning of your dinner for easy entertaining.

Carving Tips: Let the chicken rest before carving to prevent juices from running out. Use a sharp carving knife and start by removing the legs and thighs before slicing the breast meat.

Festive Presentation: Garnish the platter with fresh cranberries, orange slices, and herb sprigs for a beautiful Christmas presentation. The colors are naturally festive and complement the flavors.

Leftover Magic: Use leftover chicken for sandwiches, salads, or soup. The Christmas spices make even the leftovers taste special. The bones make excellent stock infused with holiday flavors.