Do Share Recipe

Christmas Roast Chicken Recipe | Juicy Holiday Centerpiece

When I pulled this christmas roast chicken recipe out of the oven, I felt like I’d just served up the centerpiece of the holiday table. I brined the bird overnight, roasted it with herbs and fruit, and the aroma filled the whole house with festive comfort. I took a relaxed, friendly approach—no fuss, but a big payoff.

The skin turned golden, the meat remained juicy, and the glaze brought out those warm winter flavors. Honestly, this is one of those recipes I’ll reach for whenever I want a show-stopper without going crazy in the kitchen. You can also try my Hot Honey Chicken Tenders Recipe if you’re craving something crispy and sweet-spicy for the holidays.

Ingredients

Here’s what you’ll need and why each ingredient matters:

For the brine:

6 cups hot water – Helps dissolve the salt and sugar quickly so the brine infuses the chicken properly.
3 cups unsweetened, unspiced apple cider – Adds gentle sweetness and a fruity tang to balance the salt.
½ cup real maple syrup – Natural maple syrup brings deep caramel flavor and holiday warmth.
1 cup kosher salt – Kosher salt dissolves evenly and seasons the chicken more gently than table salt.
⅔ cup dark brown sugar – Enhances browning and adds a touch of molasses flavor.
Peel of 1 orange (pith removed) – Gives a bright citrus note without bitterness.
2 tablespoons whole black peppercorns – Adds subtle spice that blends beautifully with the cider and herbs.
5 whole cloves – Brings that cozy, festive spice note without overpowering.
1 cup ice cubes – Cool the brine quickly before adding the chicken (essential for safety).
1 whole chicken (4–5 lbs) – Fresh, not frozen, works best for flavor and texture.

For roasting and flavoring the chicken:

½ cup clarified butter (ghee) – Has a high smoke point and rich buttery flavor.
¼ teaspoon kosher salt – Enhances the butter’s taste and helps it penetrate the skin.
2 sprigs fresh sage – A classic holiday herb that adds earthiness.
2 sprigs fresh thyme – Balances sage with subtle savory notes.
1 shallot, peeled and quartered – Adds gentle sweetness when roasted inside the chicken.
2 apples, cut into eighths – Infuse fruity aroma and moisture while roasting.
2 navel oranges, cut into eighths – Brightens the flavor and enhances the glaze’s citrus profile.
3 sprigs fresh sage (extra) – Tuck inside the cavity and around the bird for aroma.
3 sprigs fresh thyme (extra) – For layering flavor and scent throughout.
½ teaspoon kosher salt (for cavity) – Ensures even seasoning inside the bird.
½ teaspoon black pepper (for cavity) – Adds mild spice and depth.

For the glaze:

¼ cup fresh orange juice – Brings brightness and ties in the citrus notes.
1 cup unsweetened apple cider – Adds sweetness and helps the glaze thicken.
¼ cup real maple syrup – Creates that glossy, caramelized finish.
A pinch of kosher salt – Balances the sweetness perfectly.

Note: Serves several people—perfect for family gatherings or festive dinners.

Variations

A few easy tweaks can make this recipe your own:

For a dairy-free version, replace butter with olive oil or avocado oil.
To make it lower in sugar, reduce the brown sugar in the brine and use half the maple syrup in the glaze.
For extra depth, add a splash of bourbon or rum to the glaze—it gives a lovely holiday warmth.
Mix in rosemary or tarragon with the herbs if you want a stronger herbal aroma.
Cooking for a smaller crowd? Use chicken thighs or drumsticks and reduce roasting time accordingly — or even explore my Hot Honey Chicken Bowls Recipe for a quicker, weeknight-style twist.

Cooking Time

Prep Time: 10 minutes (plus brining time)
Cooking Time: 2 hours
Total Time: About 14 hours 10 minutes (including 12 hours of brining)

Equipment You Need

Large bowl or pot: For brining the chicken fully.
Saucepan: To make the glaze.
Meat thermometer: Ensures perfect doneness and safety.
Butcher’s twine: For trussing the chicken so it roasts evenly.
Roasting pan or braiser: Holds the chicken and captures the delicious juices.
Cutting board & sharp knife: For carving and prepping fruit and herbs.

How to Make Christmas Roast Chicken Recipe

Brine the chicken

Combine hot water, apple cider, maple syrup, salt, brown sugar, orange peel, peppercorns, and cloves in a large pot. Stir until dissolved, then cool with ice. Submerge the chicken completely and refrigerate for 12–24 hours so it absorbs all the flavors.

Prepare the infused butter

Remove the chicken from the brine, pat completely dry, and let it reach room temperature. Melt the clarified butter in a small pan with sage and thyme, simmering gently for 5–10 minutes to infuse flavor.

Stuff, truss, and season

Sprinkle salt and pepper inside the cavity, then stuff it with shallot, apple, orange slices, and herb sprigs. Tie the legs with butcher’s twine. In a roasting pan, layer the remaining fruit as a bed and place the chicken on top. Brush generously with the infused butter, covering every side.

Make the glaze and start roasting

In a saucepan, simmer orange juice, apple cider, maple syrup, and salt until slightly thickened. Roast the chicken at 350°F (180°C) for about 45 minutes. Start basting with the glaze every 15 minutes, continuing for another 45–60 minutes until the internal temperature reaches 160°F (74°C).

Rest and serve

Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This helps the juices redistribute, keeping every slice moist and flavorful.

Additional Tips for Making This Recipe Better

Here’s what I’ve learned after making this dish a few times:

Always dry the chicken well before roasting—it’s the secret to crisp, golden skin.
Use a shallow roasting rack so heat circulates evenly under the bird.
Glaze frequently for deep color and glossy finish; don’t rush the process.
If the skin browns too quickly, tent with foil to avoid burning.
Resting the chicken for at least 15 minutes makes all the difference in juiciness.

How to Serve Christmas Roast Chicken Recipe

Presentation counts! Arrange the carved chicken pieces on a large platter surrounded by roasted apple and orange slices. Drizzle a little glaze or pan juice over the meat for shine. I love serving it with creamy mashed potatoes, roasted root vegetables, or a green salad for contrast. Add a few fresh thyme sprigs or a twist of orange zest on top for that picture-perfect festive touch.

Nutritional Information

Here’s a rough nutritional overview per serving:

Calories: ~313 kcal
Protein: ~15 g
Carbohydrates: ~18 g
Fat: ~21 g

These numbers can vary slightly depending on your glaze and butter amount.

Make Ahead and Storage

Storage

Store any leftover chicken in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so it’s great for sandwiches or salads later.

Freezing

Cool completely before transferring to freezer-safe bags or containers. It freezes beautifully for up to 3 months.

Reheating

Wrap in foil and warm in a 325°F (160°C) oven for 15–20 minutes, or until heated through. The oven helps retain texture better than the microwave.

Why You’ll Love This Recipe

This roast chicken is everything you want from a festive main dish—and more!

Incredibly flavorful: The cider brine and maple glaze infuse the meat with sweetness, spice, and depth.
Perfectly juicy: The overnight brine guarantees tender, moist meat every time.
Simple yet elegant: Looks fancy, tastes divine, but doesn’t demand hours of prep.
Customizable: Easily adapt the herbs, sweetness, or glaze to your family’s taste.
Festive and aromatic: The scent of roasting citrus, herbs, and butter will fill your home with Christmas cheer.

This Christmas Roast Chicken recipe truly captures the spirit of the season—warm, flavorful, and made with love. It’s the kind of dish that brings everyone to the table smiling, and once you’ve made it once, you’ll want to make it every holiday season.

Ben Carraoli