Christmas Chicken

Easy Christmas Chicken is roasted with herb butter over a bed of potatoes with the festive flavors of cranberry, orange, and fragrant cinnamon.

Why You Should Try This Recipe:

- Whole chicken is an inexpensive and easy-to-cook meal - Doesn't take a lot of time to prepare  - Great for Christmas or Christmas Eve but you can also make it any time of the year

Key Ingredients:

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chicken - onion - oranges  carrots - potatoes - garlic  cranberries - butter - cinnamon brown sugar - parsley rosemary

Let's make it!

Roast Christmas Chicken is the perfect meal for the holidays.

1

Preheat your oven to 425°F (220°C) for a standard oven, or 200°C for a convection/fan oven. Make the Herb Butter: In a bowl, combine the softened butter, minced garlic, chopped parsley, chopped rosemary, orange zest salt, and pepper.

2

Season the cavity of the chicken with salt and pepper. Stuff with a piece of onion and a sprig of rosemary, and truss the chicken with kitchen twine.

3

Gently lift the skin of the chicken breast with a spoon and spread half of this mixture underneath, evenly distributing it. Apply the remaining mixture all over the exterior of the chicken.

4

In a bowl, toss the cranberries with brown sugar and orange juice. Allow them to sit while you prepare the rest of the vegetables.

5

In a large roasting pan, combine the carrots, the remaining onion wedges, orange pieces, and baby potatoes. Drizzle everything with olive oil and toss to coat, then add the cranberries and cinnamon sticks.

6

Place the chicken on top of the vegetable and cranberry mixture in the roasting pan. Roast for 15 minutes at the preheated temperature.

7

Then lower the heat to 350°F (180°C) for a standard oven, or 160°C for a convection/fan oven, and continue roasting for approximately 45 minutes.

8

Check after 15 minutes, if the chicken is browning too quickly, shield it with a piece of foil. The total roasting time may vary depending on the size of your chicken; it's done when the internal temperature reaches 165°F (74°C).

9

After cooking, remove the chicken onto a plate or cutting board and let it rest for 10 minutes before carving. As you wait, you can strain the juices and thicken them with 2 tablespoons of cornstarch slurry to make gravy.

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