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Christmas Roast Chicken Recipe
Ben Carraoli

Christmas Roast Chicken Recipe

When I pulled this roast chicken 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.
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Total Time 14 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Notes

  • 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.