The Best Christmas Roast Chicken Recipe

When I first decided to tackle a whole Christmas Roast Chicken for dinner, I was a bit intimidated.

I wanted something that looked spectacular on the table but also tasted incredibly juicy and flavorful.

After a few tries, I perfected this recipe, which has now become my go-to for the holidays.

It creates a bird that is perfectly golden-brown on the outside, moist on the inside, and infused with the most amazing festive flavors of citrus and herbs.

This is the recipe that will make your guests think you’re a culinary genius.

Ingredients

Here are the key components that come together to create this show-stopping holiday main course. Using fresh, high-quality ingredients will make a noticeable difference in the final flavor.

• 2kg free-range whole chicken: A good quality, free-range bird has a better flavor and texture, making it worth the small splurge for a special occasion.
• 100g butter: Use good quality salted or unsalted butter. Make sure it’s softened to room temperature so it can be easily mixed with the herbs.
• Orange zest from 1 large orange: Zesting the orange releases its aromatic oils, infusing the butter with a bright, citrusy fragrance.
• 3 oranges: These will be used both in the roasting pan and inside the chicken cavity to add moisture and a sweet, tangy flavor.
• 1 lemon: The acidity of the lemon helps to tenderize the chicken and balances the richness of the butter.
• 2 carrots: Chopped into chunks, the carrots create a natural roasting rack that elevates the chicken and flavors the pan drippings.
• 1 large onion: Like the carrots, the onion adds a savory, aromatic base to the dish.
• 1 head of garlic: Roasting a whole head of garlic makes it sweet and creamy, adding a mellow garlic flavor throughout.
• 1 sprig of fresh rosemary: This classic herb provides a piney, woody aroma that is perfect for a holiday roast.
• 3 fresh sage leaves: Sage adds an earthy, slightly peppery flavor that pairs wonderfully with poultry.
• 1 sprig of fresh thyme: Its subtle, minty notes complement the other herbs beautifully.
• A handful of fresh parsley: Finely chopped parsley adds freshness and color to the herb butter.
• 1 cup low-sodium chicken stock: This creates steam in the roasting pan, keeping the chicken moist, and serves as the base for a delicious gravy.
• Salt and freshly ground black pepper: Essential for seasoning the chicken inside and out.

Note: Serves approximately 6 people.

Variations

While this recipe is fantastic as is, you can easily adapt it to suit different tastes or dietary needs.

• Dairy-Free: For a dairy-free version, simply substitute the butter with a high-quality olive oil or a dairy-free butter alternative. You can mix the herbs and orange zest directly into the oil before rubbing it on the chicken.
• Different Herbs: Feel free to swap the herbs based on your preference. Tarragon, marjoram, or even a bit of dill would work well. For a different flavor profile, try using a pre-made poultry seasoning blend.
• Flavor-Enhancing Add-ins: For an even richer flavor, you can add a splash of white wine to the chicken stock at the bottom of the pan. You could also place a few strips of bacon over the chicken breast for the last 30 minutes of roasting to add a smoky taste and help keep the breast meat moist.

Cooking Time

Planning is key for a successful holiday meal. Here is the time commitment for this recipe:

• Prep Time: 10 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 10 minutes

Equipment You Need

You don’t need a lot of fancy gadgets to make a great roast chicken. Here are the essentials:

• Large Roasting Pan: To hold the chicken and vegetables comfortably without overcrowding.
• Meat Thermometer: The most reliable tool for ensuring your chicken is perfectly cooked and safe to eat.
• Kitchen Twine: To truss the chicken legs, which helps the bird cook more evenly.
• Cutting Board and Knife: For chopping the vegetables and herbs.
• Small Bowl: For mixing the delicious herb butter.

How to Make Christmas Roast Chicken?

This process might seem long, but each step is simple and straightforward. Following them will ensure a perfectly roasted chicken every time.

Prepare the Chicken

First, take the chicken out of the refrigerator about 30 minutes before you plan to cook it. This allows it to come to room temperature, which helps it cook more evenly. Pat the entire chicken dry with paper towels; a dry surface is crucial for achieving that crispy, golden skin.

Get the Oven Ready and Prep the Aromatics

Preheat your oven to 400°F (200°C). While it heats up, prepare your bed of vegetables. Roughly chop the carrots and quarter the onion, oranges, and lemon. Cut the head of garlic in half horizontally. Spread these aromatics across the bottom of your roasting pan and set aside two wedges of orange and lemon for later.

Create the Herb Butter

Finely chop the fresh rosemary, sage, thyme, and parsley. In a small bowl, combine the chopped herbs with the softened butter and the orange zest. Mix everything together until it forms a fragrant, compound butter. If your butter is too firm, you can microwave it for about 10-15 seconds to soften it.

Season the Bird

Gently slide your fingers between the skin and the breast meat to create a pocket. Be careful not to tear the skin. Season the chicken generously all over with salt and pepper, making sure to season the cavity as well. Rub about two-thirds of the herb butter under the skin, directly onto the breast meat. Spread the remaining butter all over the outside of the chicken.

Roast to Perfection

Place the prepared chicken on top of the vegetables in the roasting pan, breast-side up. Stuff the cavity with the reserved orange and lemon wedges. Pour the chicken stock into the bottom of the pan. Place the roasting pan in the preheated oven and roast for approximately 2 hours. The general rule is about 30 minutes per 0.5kg (or 1.1 lbs).

Check for Doneness and Rest

The most accurate way to check if the chicken is done is with a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should read 165°F (75°C). Once cooked, carefully transfer the chicken to a cutting board and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a moister chicken.

Additional Tips for Making this Recipe Better

Having made this chicken many times, I’ve picked up a few tricks that really elevate the final result.

• I always make sure to season the chicken with salt and pepper at least an hour before cooking, or even overnight if I have the time. This acts as a dry brine, which helps make the meat more flavorful and tender.
• Don’t be shy with the butter. Getting it under the skin is the secret to a super moist breast, which is often the first part of the chicken to dry out. I use the back of a spoon to help loosen the skin without tearing it.
• I learned to tent the chicken loosely with aluminum foil if the skin starts to get too dark before the chicken is fully cooked. This prevents it from browning too quickly while the inside continues to cook.
• The pan drippings are liquid gold! I always use them to make simple gravy. Just skim off the excess fat, add a little flour to the pan to make a roux, and then whisk in the remaining juices and a bit more chicken stock.

How to Serve Christmas Roast Chicken?

Presentation is part of the fun of a holiday meal. To serve, place the whole roasted chicken on a large platter and arrange some of the roasted vegetables and fresh orange slices around it.

A few sprigs of fresh rosemary or parsley make a beautiful and simple garnish. Carve the chicken at the table for a dramatic effect.

This roast chicken pairs perfectly with creamy mashed potatoes, scalloped potatoes, roasted Brussels sprouts, or a simple green salad.

Nutritional Information

Here is an estimated nutritional breakdown for this recipe. Please note that this is an approximation and can vary.

• Calories: 522 kcal
• Protein: 32g
• Carbohydrates: 14g
• Fat: 38g

Make Ahead and Storage

Proper storage ensures you can enjoy the delicious leftovers for days to come.

This dish is a fantastic centerpiece, and the leftovers are just as good. You can prepare the herb butter a day or two in advance and store it in the fridge. You can also prep the chicken by seasoning it and rubbing it with the butter the night before. Just keep it covered in the refrigerator until you’re ready to roast.

Let the chicken cool completely before storing. You can store leftover chicken in an airtight container in the refrigerator for up to 3 days. It’s perfect for sandwiches, salads, or adding to a quick chicken noodle soup.

Why You’ll Love This Recipe?

There are so many reasons this Christmas roast chicken will become a new holiday favorite.

• Incredibly Flavorful: The combination of herb butter, fresh citrus, and aromatic vegetables creates a deep, complex flavor that is both comforting and festive. It makes the whole house smell amazing while it roasts.
• Juicy and Tender: Following the steps of bringing the chicken to room temperature, using butter under the skin, and letting it rest ensures a perfectly moist and tender result every single time. You’ll never have to worry about dry chicken again.
• Visually Stunning: With its golden-brown, crispy skin and beautiful garnishes, this chicken is a true showstopper. It looks impressive on any holiday table but is surprisingly simple to achieve.
• Makes Amazing Leftovers: The leftover chicken is incredibly versatile. From chicken salad sandwiches to a quick weeknight pasta, you’ll find plenty of delicious ways to use it up, making your holiday cooking go even further.