I don’t know about you, but I’m getting a little sick of making ham every year for Christmas dinner. Being a chicken lover, it only seemed natural for me to create a beautiful roast chicken recipe worthy of the holiday table. My Christmas Chicken is slathered in herb butter, roasted on a bed of oranges, lemons, and garlic, 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.
Top Reader Review
I tried this for Christmas and it was wonderful! The recipe was easy to follow and my guests loved it. This was my first time roasting a whole chicken. The skin came out crispy and the breasts were tender and juicy.
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Holiday Roast Chicken
For the past few years, I’ve been making this oven-roasted chicken for Christmas dinner, and it always wins praise from my guests. It’s hard to resist the incredible flavor combo of fresh herbs, rich butter, zesty citrus, and garlic! Plus, cooking this whole chicken in a cast iron skillet leads to super juicy meat and crisp skin. Made with 10 ingredients and super simple steps, this chicken is sure to make your holiday cooking totally stress-free!
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Cooking Time
Roasting a 4-pound whole chicken at 425°F takes approximately 50-60 minutes. Ovens vary, so be sure to check the temperature to make sure it’s done. If using a smaller or larger bird, estimate 12-16 minutes per pound for roasting.
Christmas Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 (4-pound) whole chicken (*)
- 4 tablespoons unsalted butter (½ stick, room temperature)
- 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
Instructions
- Preheat oven to 425°F.
- To make the herb butter, mix the butter, sage, thyme, parsley, orange zest, 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 but recommended).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. Rub the entire outer chicken with the herb butter and beneath any loose skin.1 orange, 2 lemons, 2 heads garlic
- Pour the dry white wine over the chicken; then 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. If not cooked through, 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 garnished with pomegranate seeds, fresh orange slices, and chopped parsley.Pomegranate seeds, Orange slices, chopped fresh parsley, Thyme sprigs
Notes
- When defrosting a whole chicken, estimate about 5 hours per pound to thaw in the refrigerator. You can keep it in the fridge up to 3 days, so it’s better to move it from the freezer a little early.
- 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.
- Cooked whole chicken should register 165°F in the breasts and 170°F in the thighs.
- Nutritional Information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Roast Chicken for Christmas Step by Step
Prep: Defrost frozen chicken ahead of time, if needed. Gather the list of ingredients for this roast chicken recipe. Bring the butter to room temperature; chop the fresh herbs; zest and quarter the citrus; and chop the tops of the heads off the garlic. When ready to cook, preheat your oven to 425°F.
Prep the Chicken: Pat a 4-pound whole chicken dry with paper towels. This will help the skin to crisp up in the oven. Then tie the legs together with butcher’s twine. This helps the chicken to cook through more evenly. Season the entire chicken with salt and pepper, to taste.
Make the Herb Butter: In a medium bowl, mix together 4 tablespoons of unsalted butter (room temperature/softened), 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.
Fill the Skillet: Next, place the chicken in an oven-safe pan or cast iron skillet. I prefer to use cast iron because it distributes heat evenly while roasting, leading to a perfectly-cooked chicken. 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. Then rub the herb butter mixture over the entirety of the chicken, as well as beneath the skin.
Add Liquid: Pour ½ cup of dry white wine over the chicken. Then pour ½ cup of water into the bottom of the pan.
Roast the Chicken: Roast Christmas chicken uncovered at 425°F for 50 minutes. Check the internal temperature at the breast, thigh, and leg joint. If the thickest part of the breast has not yet reached 165°F, return it to the oven for 5-10 minutes before checking the temperature again. If the breast is browning too quickly while in the oven, loosely tent it with foil.
Rest and Carve: Once cooked through, let the chicken rest in the skillet for 15 minutes. This allows the juices to redistribute, leading to super juicy meat. To carve, start by cutting portions–remove legs and wings, divide drumsticks and thighs, cut out the backbone–then slice the breast meat. Save the bones to make chicken broth/stock! I recommend garnishing with pomegranate seeds, fresh orange slices, and chopped parsley for a festive display.
How to Store and Reheat
Let any leftover Christmas chicken cool before storing in the fridge or freezer. I recommend fully carving into pieces, or dicing/shredding the meat to store.
- Fridge: Store chicken in an airtight container or resealable bags, in the refrigerator for up to 3 days. You can eat cold chicken straight from the fridge, or reheat.
- Freezer: Store chicken in an airtight container or resealable bags, in the freezer for up to 3 months. For extra protection, wrap pieces/portions in foil or plastic wrap before placing in freezer-safe bags. Thaw before reheating.
- Reheat: Place chicken in a baking pan filled with 1 cup of chicken broth. Cover with foil and roast in a 350°F oven for 20-25 minutes, or until 165°F internally. Or quickly reheat small portions in the microwave, in 30-second increments.
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