Garlic And Orange Christmas Chicken
This gorgeous roast Christmas chicken is about to become your new holiday favorite! It’s a simple showstopper infused with fresh oranges and aromatic rosemary, then topped with jewel-like pomegranate seeds.
Want to know the best part? While this chicken looks fancy, it only takes about 20 minutes of hands-on time. The oven does all the heavy lifting while your house fills with the most amazing citrus-herb aroma.
Looking for more crowd-pleasing chicken recipes? Try my Baked Chicken Parmesan or Rosemary Lemon Boneless Chicken Thighs for other family favorites!
Table of Contents
Reasons You’ll Love This Recipe
- Perfect holiday centerpiece that looks impressive but is easy to make
- Light and fresh flavors that balance heavier holiday sides
- Only 20 minutes of prep time – the oven does most of the work
- Natural pan juices make an amazing sauce with no extra effort
- Great for both special occasions and Sunday family dinners
Recipe Ingredients
Ingredient Notes:
- Whole chicken – A 4-5 pound chicken works best for this recipe. Make sure it’s completely thawed if using frozen, and remove any giblets from the cavity.
- Oranges – Fresh oranges provide both flavor and moisture. Choose firm oranges with bright, fragrant skin. You can use navel or Valencia oranges.
- Fresh rosemary – Fresh sprigs add an amazing aroma and festive touch. While dried rosemary can work in a pinch, fresh makes a difference.
- Garlic cloves – Smashed whole cloves infuse flavor without overpowering. Look for firm, fresh heads of garlic without any sprouting.
- Olive oil – Use good quality olive oil, as it adds flavor. The oil helps create that crispy, golden skin we’re looking for.
- Chicken broth – This creates steam and prevents the chicken from drying out. You can use store-bought or try my Easy Homemade Rotisserie Chicken Stock.
- Pomegranate seeds – These add a festive pop of color and sweet-tart flavor. Fresh cranberries can be substituted during the holiday season.
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Additions
- Citrus options – Lemons or tangerines can replace oranges for a different citrus note
- Herbs – Thyme or sage can be used instead of or alongside rosemary
- Aromatics – Onions or shallots can be added to the cavity for extra flavor
- Seasonings – Add your favorite poultry seasoning blend, or try my Homemade Poultry Seasoning
- Garnish – Fresh herbs, roasted orange slices, or dried cranberries make beautiful alternatives to pomegranate seeds
How to Make Orange Rosemary Roast Chicken (step-by-step directions)
- Start by preheating your oven to 375°F (190°C). This moderate temperature helps the chicken cook evenly while developing a golden skin.
- Prepare the chicken by thoroughly rinsing it and patting it dry with paper towels. This step is crucial for achieving crispy skin.
- Season the chicken generously inside and out with salt and pepper, making sure to get into all the crevices. (Photo 1)
- Stuff the cavity with orange slices, fresh rosemary sprigs, and smashed garlic cloves. Don’t pack too tightly – you want the hot air to circulate. (Photo 2)
- Rub the olive oil all over the chicken skin, ensuring even coverage. This helps create that beautiful golden color. (Photo 3)
- Place the chicken in a roasting pan and pour chicken broth around the base. This creates moisture and helps prevent the drippings from burning. (Photo 4)
- Roast for approximately 1 hour and 30 minutes, basting every 30 minutes with the pan juices. The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). (Photo 5)
- Let the chicken rest for 10 minutes before garnishing it with pomegranate seeds and extra orange slices. (Photo 6)
Recipe Tips
- Pat the chicken completely dry before seasoning for the crispiest skin
- Let the chicken come to room temperature for 30 minutes before roasting for more even cooking
- Truss the legs with kitchen twine to help the chicken cook more evenly
- Baste regularly to keep the meat moist and help the skin brown beautifully
- Use a meat thermometer to ensure the chicken is fully cooked
Storing Tips
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Refrigerator: Keep any leftover pan juices in a separate container – they make a fantastic sauce for leftovers.
- Freezing: Cooked chicken can be frozen for up to 3 months. Remove the skin before freezing for best results.
- Reheating: Warm leftover chicken in a 325°F oven until heated through, or microwave individual portions, covered, on medium power.
Serving Suggestions
This festive roast chicken pairs beautifully with holiday sides. Serve it alongside my Roasted Brussels Sprouts with Balsamic Glaze or Best Creamy Sweet Mashed Potatoes. For a complete holiday spread, add some Homemade Jiffy Cornbread Stuffing.
Recipe FAQs
Yes! You can season and stuff the chicken up to 24 hours in advance. Keep it covered in the refrigerator and bring it to room temperature before roasting.
The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
While fresh rosemary is preferred, you can use dried rosemary in a pinch. Use about 1 tablespoon of dried rosemary instead of the fresh sprigs.
The pan juices make an excellent natural gravy or sauce. Strain them and serve alongside the chicken, or save them to enhance leftover dishes.
Let the Orange Rosemary Roast Chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring moist, flavorful chicken.
Need More Christmas Recipes? Try These:
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
To ensure you’re not missing a thing. Subscribe to my newsletter and follow along below!
Garlic and Orange Christmas Chicken
Equipment
Ingredients
- 1 whole chicken about 4-5 lbs
- 2 oranges sliced (plus extra slices for garnish)
- 4 sprigs fresh rosemary
- 3 garlic cloves smashed
- ¼ cup (59 ⅐ ml) olive oil
- Salt and pepper to taste
- ½ cup (118 2/7 ml) chicken broth
- ½ cup (82 g) fresh pomegranate seeds or cranberries for garnish
Instructions
- Start by preheating your oven to 375°F (190°C). This moderate temperature helps the chicken cook evenly while developing a golden skin.
- Prepare the chicken by rinsing it thoroughly and patting it completely dry with paper towels. This step is crucial for achieving crispy skin.1 whole chicken
- Season the chicken generously inside and out with salt and pepper, making sure to get into all the crevices.Salt and pepper to taste
- Stuff the cavity with orange slices, fresh rosemary sprigs, and smashed garlic cloves. Don’t pack too tightly – you want the hot air to circulate.2 oranges,4 sprigs fresh rosemary,3 garlic cloves
- Rub the olive oil all over the chicken skin, ensuring even coverage. This helps create that beautiful golden color.1/4 cup olive oil
- Place the chicken in a roasting pan and pour chicken broth around the base. This creates moisture and helps prevent the drippings from burning.1/2 cup chicken broth
- Roast for approximately 1 hour and 30 minutes, basting every 30 minutes with the pan juices. The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Let the chicken rest for 10 minutes before garnishing it with pomegranate seeds and extra orange slices.1/2 cup fresh pomegranate seeds or cranberries for garnish
Notes
- Pat the chicken completely dry before seasoning for the crispiest skin
- Let the chicken come to room temperature for 30 minutes before roasting for more even cooking
- Truss the legs with kitchen twine to help the chicken cook more evenly
- Baste regularly to keep the meat moist and help the skin brown beautifully
- Use a meat thermometer to ensure the chicken is fully cooked
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
