Start a new holiday tradition with this easy and elegant Christmas chicken. Bright orange slices, fragrant rosemary, and smashed garlic give it a fresh citrus-herb flavor, while olive oil or butter produces a golden, crispy skin. It’s a simple, budget-friendly alternative to turkey that makes a beautiful centerpiece for any seasonal dinner.
“Whether you are hosting a small family dinner, or you want a pre-holiday feast before your Christmas Ham, this chicken is perfect. It’s easy to make, and budget friendly too.”
-Becky
After roasting, the balance of sweet citrus and savory garlic-rosemary makes each bite melt in your mouth. If you want to serve this alongside a traditional roast, it pairs well with classic starters, rolls, stuffing, roasted potatoes, and cranberry-orange sauce. Finish the meal with a festive dessert for a complete holiday menu.
Table of Contents
- Ingredients You Will Need
- Variations
- How to Make Christmas Chicken
- Expert Tips
- Christmas Chicken FAQ’s
- More Holiday Recipes
- Christmas Chicken Recipe
Ingredients You Will Need
- Whole chicken (about 4–5 pounds): fresh or fully thawed.
- Oranges, sliced (plus extra for garnish): add citrus flavor and color.
- Fresh rosemary sprigs: aromatic herb to infuse the meat.
- Garlic cloves, smashed: for savory depth.
- Olive oil or softened butter: keeps the meat moist and crisps the skin.
- Salt and pepper: to taste.
- Chicken broth or stock: pour into the pan to baste and keep the chicken juicy.
- Optional garnish: 1/2 cup pomegranate seeds or cranberries for a festive finish.
Variations
- Herb Butter: Mix softened butter with garlic and dried parsley, then rub under and over the skin for an extra herb-forward flavor.
- Extra Citrus: Add 1/4 cup orange juice to the pan or brush it over the chicken for more citrus brightness.
How to Make Christmas Chicken
- Preheat the oven to 375°F. Line a roasting pan with foil or use a roasting bag for easy cleanup. Pat the chicken dry with paper towels and season generously with salt and pepper, inside and out.
- Stuff the cavity with orange slices, rosemary sprigs, and smashed garlic. Tie the legs together if desired. Rub the skin evenly with olive oil or softened butter.
- Place the chicken breast-side up in the prepared pan. Pour chicken broth around the base to keep the pan moist. Roast for about 1 hour 30 minutes, basting occasionally, until the skin is golden and an instant-read thermometer reads 165°F in the thickest part of the breast.
- Remove from the oven and let rest 10–15 minutes before carving. Garnish with pomegranate seeds, sugared cranberries, or extra orange slices for a festive presentation.
Expert Tips
- Dry the skin well: Pat the chicken dry so the skin crisps during roasting.
- Baste for moisture: Spoon pan juices over the bird every 20–30 minutes to keep it tender and flavorful.
- Use a thermometer: Check the thickest part of the breast; remove when it reaches 165°F to avoid overcooking.
- Let it rest: Allow 10–15 minutes before slicing so the juices redistribute.
- Pair with seasonal sides: Serve with cranberry-orange sauce, roasted potatoes, dinner rolls, and a festive dessert for a complete holiday meal.
Christmas Chicken FAQ’s
Yes. Boneless breasts or thighs work, but adjust cooking time and rely on a thermometer to confirm doneness.
Baste regularly during roasting and let the bird rest before carving to lock in juices.
Yes. You can assemble and season the chicken the night before, then roast it the next day.
More Holiday Recipes
Holidays
Holiday Sliders
Desserts
Gluten Free Pie Crust
Breakfast
Homemade Cinnamon Rolls
Desserts
Chocolate Peanut Butter Cake
If you try this recipe, please leave a star rating and share your feedback in the comments — it really helps.
Christmas Chicken
Equipment
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Roasting Pan
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Baster
Ingredients
- 1 whole chicken, about 4-5 pounds
- 2 oranges, sliced
- 4 sprigs rosemary
- 3 garlic cloves
- 1/4 cup olive oil, or melted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Optional Garnish: 1/2 cup fresh pomegranate seeds, cranberries, or extra orange slices.
Instructions
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Preheat oven to 375°F and prepare a roasting pan with foil or a roasting bag.
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Pat the chicken dry and season inside and out with salt and pepper.
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Fill the cavity with orange slices, rosemary, and smashed garlic. Truss if desired.
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Rub the skin with olive oil or softened butter.
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Place breast-side up in the pan, pour chicken broth around the base, and roast about 1 hour 30 minutes, basting occasionally, until the internal temperature reaches 165°F.
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Let the chicken rest 10–15 minutes before carving and garnish as desired.
Notes
Always use a meat thermometer to ensure the chicken reaches 165°F.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.