I don’t know about you, but I’m getting a little sick of ham every year for Christmas dinner. Being a chicken lover, it only seemed natural for me to create a chicken recipe worthy of the holiday table. My Christmas Chicken is slathered in herb butter and roasted on a bed of oranges, lemons, and garlic and then garnished with pomegranate seeds for tons of fa-la-la-la-flavor! It’s a great alternative to the old standards, and I love how simple it is to make!
Christmas Chicken Recipe (Holiday Roast Chicken)
Made with just 10 ingredients, this Christmas chicken is as easy to make as it is to eat. The delicious herb butter infuses it with so much holiday flavor and helps keep it super moist and juicy. And the best part is, the whole method works for just about any cut of chicken you can think of, so it’s great for celebrations both big and small!
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How to Store and Reheat
Store leftover Christmas chicken in an airtight container in the refrigerator for up to 3 days. Reheat chicken pieces in a baking dish with a bit of chicken broth in a 350°F oven for 20-25 minutes, or until warmed through.
How to Freeze
Freeze Christmas chicken cut into pieces in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- You’ll want to let the chicken thaw in the refrigerator for 5 hours per pound, or about 20 hours, before roasting it!
- Pat the chicken dry to ensure that the butter and herbs will adhere.
- To make the skin crispy, transfer the chicken to a rimmed baking sheet and place it under the broiler for 4-5 minutes.
- Let the chicken rest for 15 minutes before slicing to seal in the juices.
- You can easily turn the leftover roasting juices into chicken gravy! Simply melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, then add the chicken juices and cook until thickened. Salt and pepper to taste and serve with the chicken.
Christmas Chicken Recipe
Ingredients
- 1 (4-pound) whole chicken
- 4 tablespoons unsalted butter room temperature (½ stick)
- 2 tablespoons chopped fresh sage (from about 8 leaves)
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1½ teaspoons orange zest (from 1 large orange)
- 2 teaspoons fine sea salt plus extra to season chicken
- ½ teaspoon ground black pepper
- 1 orange quartered
- 2 lemons quartered and seeded
- 2 heads garlic top ½-inch cut off to expose garlic pieces
- ½ cup dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio
- ½ cup water
Optional Garnishes
- Pomegranate seeds
- Orange slices
- Chopped fresh parsley
- Thyme sprigs
Equipment
- Cast Iron Skillet
Instructions
- Preheat oven to 425°F.
- To make the herb butter, mix the butter, sage, thyme, parsley, orange zest, 2 tsp salt, and pepper together in a medium bowl. Set aside.4 tablespoons unsalted butter, 2 tablespoons chopped fresh sage, 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh parsley, 1½ teaspoons orange zest, 2 teaspoons fine sea salt, ½ teaspoon ground black pepper
- Place the chicken on a cutting board, remove the giblets, and pat dry with paper towels. Tie legs together with kitchen twine (optional).1 (4-pound) whole chicken
- Season the entire chicken (inside and out) with a sprinkle of salt and a bit of pepper.
- Place the chicken in an oven-safe pan or cast iron skillet. Add the quartered orange, quartered lemons, and garlic halves (facing down) to the skillet, tucked on the sides and beneath the chicken.1 orange, 2 lemons, 2 heads garlic
- Rub the entire outer chicken (top and bottom) with the herb butter and beneath any loose skin. Pour the dry white wine over the chicken and pour the water onto the bottom of the pan.½ cup dry white wine, ½ cup water
- Roast for 50 minutes uncovered before checking for doneness. Cut into the leg joint and look for the color of the juices, when done, the juices will be clear. If the juices are still pink, return to the oven for 5-10 minutes before checking again. The thickest part of the breast should register 165°F.
- Let the chicken rest in the skillet for 15 minutes before carving. Serve warm or at room temperature, and garnish with pomegranate seeds, fresh orange slices and chopped parsley.Pomegranate seeds, Orange slices, Chopped fresh parsley, Thyme sprigs
Notes
- Cooked whole chicken should register 165°F in the breasts and 170°F in the thighs.
- Nutritional Information does not include optional garnishes.
How to Make Christmas Chicken Step by Step
Make the Herb Butter: Preheat your oven to 425°F. Mix 4 tablespoons of unsalted butter, 2 tablespoons of chopped fresh sage, 2 tablespoons of chopped fresh thyme, 2 tablespoons of chopped fresh parsley, 1½ teaspoons of orange zest, 2 teaspoons of fine sea salt, and ½ teaspoon of ground black pepper together in a medium bowl. Set aside.
Prep the Chicken: Place a 4-pound whole chicken on a cutting board, remove the giblets, and pat dry with paper towels. Tie legs together with kitchen twine (optional).
Fill the Skillet: Season the entire chicken (inside and out) with a sprinkle of salt and a bit of pepper. Place the chicken in an oven-safe pan or cast iron skillet. Add 1 quartered orange, 2 quartered lemons, and 2 heads of garlic (facing down) to the skillet, tucked on the sides and beneath the chicken.
Season the Chicken: Rub the entire outer chicken (top and bottom) with the herb butter and beneath any loose skin. Pour ½ cup of dry white wine over the chicken and pour ½ cup of water onto the bottom of the pan.
Roast the Chicken: Roast for 50 minutes uncovered before checking for doneness. Cut into the leg joint and look for the color of the juices, when done, the juices will be clear. If the juices are still pink, return to the oven for 5-10 minutes before checking again. The thickest part of the breast should register 165°F. Let the chicken rest in the skillet for 15 minutes before carving. Serve warm or at room temperature, and garnish with pomegranate seeds, fresh orange slices, and chopped parsley.
What can you substitute for the cooking wine?
Water or chicken broth!