Christmas Chicken Recipe

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!

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.

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.

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