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Christmas Roast Chicken Recipe
Ash Tyrrell

Christmas Roast Chicken Recipe

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
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

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

Notes

  • 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.