4.6 from 15 votes
Christmas Chicken Recipe
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 Time
20 mins
Cook Time
20 mins
Rest Time
15 mins
Total Time
1 hr 25 mins
Servings: 4 people
Calories: 655 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 (4-pound) whole chicken
- 4 tablespoons unsalted butter room temperature (½ stick)
- 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, 2 tsp salt, and pepper together in a medium bowl. Set aside.
- Place the chicken on a cutting board, remove the giblets, and pat dry with paper towels. Tie legs together with kitchen twine (optional).
- 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 (top and bottom) with the herb butter and beneath any loose skin. Pour the dry white wine over the chicken and pour the water onto the bottom of the pan.
- 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.
Cup of Yum
Notes
- Storage: Store Christmas chicken cut into pieces in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Cooked whole chicken should register 165°F in the breasts and 170°F in the thighs.
- Nutritional Information does not include optional garnishes.
Nutrition Information
Calories
655kcal
(33%)
Carbohydrates
16g
(5%)
Protein
43g
(86%)
Fat
45g
(69%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
193mg
(64%)
Sodium
1325mg
(55%)
Potassium
676mg
(19%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1081IU
(22%)
Vitamin C
63mg
(70%)
Calcium
123mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 655
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 16g | 5% |
| Protein | 43g | 86% |
| Fat | 45g | 69% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 1325mg | 55% |
| Potassium | 676mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1081IU | 22% |
| Vitamin C | 63mg | 70% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.