A Christmas Roast Chicken is the best way to go when you're cooking a meal for a smaller gathering. Deliciously crispy skin with tender, soft fall-apart meat makes the perfect roast chicken.
Sometimes a baking a turkey is just a bit much for just two of you, or perhaps you're a family that just prefers chicken.
Either way, this recipe is for you. It still keeps things in the festive mood, just with a smaller bird for Christmas Day.
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What makes this recipe so yummy
- More economical if it's just a small gathering.
- If you prefer chicken, then let's just jazz it up a little for Christmas dinner.
- It's so pretty with the cranberries and oranges. It really makes a visual difference as well as a flavor difference.
- You know the whole family loves chicken right.
- It's easy steps to make the perfect roast chicken.
Groceries you'll need: Ingredients
- Whole Young Chicken
- Fresh Cranberries
- Fresh Oranges
- Rosemary
- Celery
- Butter
- Kosher Salt and Black Pepper
- Olive Oil
- Onion (not pictured)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Discard the little bag with the 'innards' and allow the chicken to rest at room temperature for an hour.
- Step 2: Pat dry with paper towels then liberally season the inside of the cavity with salt and pepper.
- Step 3: Stuff with cranberries, orange wedges and rosemary stalks
- Step 4: Mix the butter with olive oil and season with salt and pepper.
- Step 5: Take half the butter mixture and push up under the skin of the chicken breasts.
- Step 6: Rub the remaining butter mixture all over the bird.
- Step 7: Lay the chicken on onion slices in a baking tray (or use a roasting pan with a rack if you have one). Truss the legs, fold the wings behind and season liberally with salt and pepper.
- Step 8: Bake in a preheated oven until an instant read meat thermometer reads 165°F as an internal temperature, at the thickest part of the thigh. Remove and lay a foil tent for a while. (see full baking directions in the recipe card below).
Hint: if you like a juicy chicken that is soft, fall apart tender then bake at a low temperature for longer. A higher temperature will result in firmer meat but a crispy skin.
Recipe variations and substitute ideas
- Garlic Powder - add with the salt and pepper.
- Onion Powder - add with the salt and pepper.
- Fresh Herbs - add with the salt and pepper.
- Garlic Bulb - Take a whole garlic bulb, cut in half and add inside the cavity.
- Roast Potatoes - Line up some potatoes around the outside for delicious roast potatoes.
- Herb Butter - add some herbs to the butter mixture.
- Orange Juice - this helps tenderize.
- Thyme Leaves - add with the salt and pepper.
- Lemon Zest - add with the salt and pepper.
- Fresh Sage Leaves - cluster with the rosemary.
- Lime Juice - helps tenderize.
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Necessary gear: Equipment
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Although I used a casserole dish and laid the chicken on top of some onion wedges you could use a roasting pan with a rack if you have one.
I have an affiliate link to one in the recipe card below.
More Christmas recipes I think you'll love
How to store leftovers
Once the Christmas Roast Chicken has cooled completely store in an airtight container in the refrigerator for up to 3 days.
It will freeze well. Store in an airtight freezer-safe container and freeze for up to 3 months.
Mel's kitchen notes
Allowing the chicken to come to room temperature helps with the tenderness of the meat.
Save the carcass and the next day - use the leftover bones and make a great homemade chicken broth (or chicken stock).
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Christmas Roast Chicken
Ingredients
- 1 (5 Pound) Each Whole Young Chicken
- 12 Ounces Fresh Cranberries
- 2 Each Oranges cut into wedges
- 1 Rib Celery
- ½ Cup Unsalted Butter softened
- 6 Stalks Fresh Rosemary
- Salt and pepper to taste
- 1 Tablespoon Olive Oil
- 1 Each Yellow Onion sliced ½" thick slices - keep together.
Instructions
- Take out your chicken, discard the 'innards' and allow to rest at room temperature for 1 hour.1 (5 Pound) Each Whole Young Chicken
- Pat dry with a paper towel. Season the inside of the chicken cavity liberally with salt and pepper.Salt and pepper to taste
- Stuff with orange wedges, celery, cranberries and rosemary stalks.12 Ounces Fresh Cranberries, 2 Each Oranges, 1 Rib Celery, 6 Stalks Fresh Rosemary
- Take the butter and mix with the olive oil and some salt and pepper.½ Cup Unsalted Butter, 1 Tablespoon Olive Oil, Salt and pepper to taste
- Using your hands, lift the skin from the breast and carefully push your fingers up underneath, separating the skin from the meat.
- Take half of the butter mixture and insert under the skin. Press down to contain the butter while pushing the butter up inside the skin.
- Take the remaining butter and rub all over the bird.
- Truss the legs together and push the wings back behind the body.
- Lay onion slices on the bottom of a roasting pan and lay the chicken on top of the onion.1 Each Yellow Onion
- Sprinkle again with more seasoning.
- Bake in a preheated oven at 325° for about 2 hours. Using an instant read thermometer helps. Once the thermometer reaches 155°F turn up the oven to 450°. This will sear the skin at the end.
- Remove the chicken once it reaches 165°F. Lay a foil tent over the top and allow to rest for 30 minutes before carving (for optimal moistness).
Notes
Nutrition
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