Christmas Roast Chicken Recipe | Juicy, Golden Holiday Dinner

Here’s my take on a Christmas roast chicken recipe—after making it last holiday, I still dream about those golden skin edges and juicy meat. I’ve written this as though I’m walking you through it in my own kitchen, so you feel right there with me.

The recipe is festive yet down-to-earth, with flavor layers that make it worthy of your Christmas table. You can also try my One Pot Roast Chicken and Rice Recipe for another comforting holiday-style meal that’s equally satisfying.

Ingredients

Here are the ingredients I use—and why they matter:

1 (around 4 lb) whole fresh chicken — for best texture, don’t use a frozen or previously frozen bird
1 teaspoon kosher salt — pulls out moisture and seasons the meat
1 teaspoon black pepper — for basic seasoning
1 large yellow onion, quartered — gives aromatic base and helps lift the chicken
1 lemon, quartered — bright citrus notes inside the cavity
1 head of garlic, halved horizontally — mellow garlic aroma inside
2 stalks celery, halved — I like to stuff them in the cavity for internal flavor
¼ cup (4 Tbsp) unsalted butter, softened — coats skin and keeps meat moist
1 tablespoon Dijon mustard — gives a subtle tang, without making it taste like mustard
Juice of 1 lemon — adds brightness to the butter mixture
2 teaspoons kosher salt (for the rub) — additional seasoning
2 teaspoons ground black pepper (for the rub) — balances the salt
1 teaspoon dried oregano — adds gentle herbiness
½ teaspoon dried rosemary (optional) — optional depth and holiday herb note

Note: several serving.
This quantity typically serves about 8 people, depending on appetite.

Variations

Here are a few ways you can tweak the recipe to suit dietary needs or flavor preferences:

Dairy-free: Replace the butter with a neutral oil (like avocado or sunflower) or use vegan margarine.
Sugar-free / lower sugar: This recipe doesn’t rely on added sugars, so you’re mostly safe—just avoid glazing with sugary syrup.
Herb boost: Add fresh thyme, sage, or tarragon into the rub or cavity for extra herbal aroma.
Citrus twist: Swap lemon for orange or a mix of citrus (orange + lemon) for a sweeter, festive citrus note.
Spice kick: Add a pinch of smoked paprika, cayenne, or chili flakes for a gentle warm heat.

Credit IG (kurapatka)

Cooking Time

Here’s how long things take:

Prep Time: ~ 10 minutes
Cooking Time: ~ 1 hour 15 minutes (as oven shifts and sizes vary)
Total Time: ~ 1 hour 25 minutes

Equipment You Need

Roasting pan (9×11 or similar) — to hold the chicken and catch drippings
Roasting rack (optional) — lifts bird for more even heat circulation
Small mixing bowl — to whisk butter, mustard, lemon juice, and seasonings
Instant-read meat thermometer — essential to test doneness
Kitchen twine (optional) — to truss legs if desired

How to Make Christmas Roast Chicken

Preparation and cavity stuffing

First, I pat the chicken dry (both inside and out) to help skin crisp properly. Then I season the cavity with a bit of salt and pepper, and carefully stuff in half of the onion quarters, both halves of the garlic head, the lemon quarters, and celery pieces.

Butter-mustard rub & applying under skin

In a small bowl, whisk softened butter, Dijon mustard, lemon juice, oregano, and rosemary until smooth.

I gently loosen the skin over the breasts and spread about a third of the butter mixture beneath it. The rest I slather all over the skin, making sure I get into every crease around wings and legs.

Oven roasting & temperature method

Preheat your oven to 425 °F (220 °C). Place the chicken breast-side up on a bed of the remaining onion quarters in your roasting pan (or on a rack).

Begin roasting at 425 °F for 30 minutes, then lower to 350 °F (175 °C) and continue for around 1 hour, or until the internal temperature of breast and thigh registers 155–160 °F (it’ll rise a bit during resting).

Resting and serving

Once done, remove the chicken and tent it loosely with foil. Let it rest about 15 minutes before carving—this helps juices redistribute and keeps the meat moist.

Additional Tips for Making This Recipe Better

From my experience making this over and over, here are little tricks I always use:

Always pat the chicken dry—moist skin means less crisping.
Give the butter mixture time to sit on the chicken before roasting (15–20 min) so flavors soak in.
Use a meat thermometer in the thickest part of the thigh and breast—never guess.
Let the bird rest fully before carving so the juices don’t run out.
Occasionally baste the chicken in its own drippings during the 350 °F phase for extra gloss and moisture.

If you prefer a twist on flavor with an Italian-inspired touch, my Roast Chicken Breast in Italian Seasoning Recipe gives the same tender results with fragrant herbs and a slightly different profile.

How to Serve Christmas Roast Chicken

I love slicing the chicken and arranging it back on its roasting pan, garnished with sprigs of fresh herbs (rosemary, thyme) and thin lemon or orange slices.

Serve on a large platter lined with roasted vegetables (carrots, Brussels sprouts, baby potatoes) for color contrast. Drizzle a little of the pan juices as a finishing touch. A few fresh parsley leaves around the edges lighten the look.

Credit IG (barshasharma)

Nutritional Information

Here’s a rough nutritional breakdown per serving:

Calories: ~ 430 kcal
Protein: ~ 32 g
Carbohydrates: ~ 2 g (mostly from aromatic vegetables)
Fat: ~ 32 g

Make Ahead and Storage

Storage

Once cooled, store leftovers in an airtight container in the refrigerator. The chicken stays good for about 3–4 days.

Freezing

You can freeze portions (breast or dark meat) in freezer-safe bags. Use within 2–3 months for best flavor.

Reheating

To restore crisp skin, reheat in a 350 °F oven until warmed through (about 15–20 minutes), uncovered. You can cover with foil toward the end to prevent over-browning.

Why You’ll Love This Recipe

Here’s what keeps me making it year after year:

It’s easy but spectacular—you get showy results without fuss.
The flavor layers (butter, citrus, mustard, herbs) give depth that’s festive.
It’s versatile for dietary tweaks—swap butter or herbs and still shine.
The moisture tricks (stuffing, under-skin butter, resting) ensure juicy meat every time.
It’s a beautiful centerpiece—your guests will ooh and ahh over it.

Ash Tyrrell