Christmas Chicken Recipe

Roast Christmas chicken in a cast iron skillet, with oranges and pomegranate seeds.

4.67 from 6 votes

This Christmas chicken is slathered in herb butter and roasted on a bed of citrus and garlic for tons of fa-la-la-la-flavor!

Prep Time20

Cook Time50

Rest Time15

Total Time1 25

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 655kcal

Author: Becky Hardin

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

*I created and tested this recipe using a 4 pound whole chicken. If using a smaller or larger bird, adjust the roasting time.

**Feel free to use your preferred combination of fresh herbs. Rosemary would be a great addition too!

Tips:

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.

Make Gravy: 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, then serve with the chicken.

Storage: Store carved Christmas chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition