The holidays are busy, and the oven has a full schedule—no room for a diva chicken that clucks for attention all night.
Enter Christmas Chicken with Bacon Mushroom Gravy—a centerpiece that looks fancy, tastes stunning, and doesn’t require a side of stress to achieve.
You’ll roast a juicy bird, and drown it in a silky gravy that whispers “you’ve got this” to mashed potatoes everywhere. That’s why your kitchen is about to become the happiest room in the house.
It’s simple, approachable, and sprinkled with a pinch of holiday humor—no magic wand needed, just good ingredients and a willing pan.
Contents
Equipment
Must-haves
- Roasting pan (with rack, if you’ve got one)
- Meat thermometer
- Sharp carving knife
Nice-to-haves
- Basting brush
- Kitchen twine
- Skillet or heavy-bottom frying pan
Ingredients
For the chicken
- 1 whole chicken (about 4-5 lb)
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 1 lemon, halved
- 1 onion, quartered
- 2-3 sprigs fresh thyme and rosemary
- 1 tsp salt
- 1/2 tsp black pepper
For the bacon mushroom gravy
- 6 slices bacon, chopped
- 8 oz mushrooms, sliced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp Dijon mustard (optional, but fancy)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Notes: If you can’t find shallots, use an extra small onion. If you’re not into mustard, skip it—the gravy will still be charmingly delicious.
That’s the spirit: you’re building a holiday-worthy feast with friend-friendly steps and a sauce that makes you look like you own a tiny professional kitchen.
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry, both inside and out. Dry skin = crispy skin, which is basically edible sparkle.
- In a small bowl, mix the butter with minced garlic and a pinch of salt. Add chopped thyme and rosemary if you’re feeling fancy.
- Gently loosen the skin over the breasts and thighs, and smear the garlic-herb butter under the skin. That’s where the magic hides.
- Rub the remaining butter all over the outside of the chicken. Squeeze the lemon halves over the surface for a bright, festive zing, then drop the halves and onion quarters into the cavity with the herbs.
- Tie the legs with kitchen twine and tuck the wings to prevent a dramatic wing-flap escape mid-roast.
- Place the chicken on a rack in the roasting pan and roast for 15 minutes to start the skin crackle party.
- Reduce the oven to 375°F (190°C) and roast until the thermometer in the thickest part reads 165°F (74°C). Baste occasionally with pan juices—think spa treatment for poultry.
- While the chicken roasts, cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon and leave about 1–2 tablespoons of fat in the pan.
- In the same skillet, sauté the mushrooms and shallot until browned. Add garlic and cook 1 minute more. Deglaze with a splash of chicken stock, scraping up all the tasty browned bits.
- Stir in the remaining stock and cream. Bring to a gentle simmer, then simmer a few minutes until slightly thickened. Stir in Dijon if using and the crisp bacon back in. Season with salt and pepper to taste.
- When the chicken reaches 165°F, remove from the oven and let rest 15 minutes. This keeps the juices from running to the neighbors—you deserve them for yourself.
- Carve the bird and spoon generous amounts of gravy over the slices. Garnish with fresh herbs and a wink of pepper.
That’s all there is to it. The oven did the heavy lifting, the bacon did the crispy dancing, and you did the happy taste-testing.
Good to Know
Tip: If the gravy feels a touch thin, simmer it a bit longer or whisk in a teaspoon of cornstarch slurry. You’ll thank yourself when you aren’t juggling gravy boats at the table.
Pro move: reserve a little gravy to drizzle over roasted vegetables—your carrots and Brussels sprouts will develop a “why is this so good?” moment. And yes, you can totally substitute pancetta for bacon if you want extra holiday drama.
Tips
- For extra crispy skin, pat the chicken dry and don’t crowd the pan.
- Baste with pan juices midway to keep the skin glossy and gorgeous.
- If you prefer a lighter gravy, use half-and-half instead of cream, or thicken with a slurry of cornstarch and water.
- Let the chicken rest after roasting—15 minutes works wonders for juicy slices and less thunder in the kitchen.
Variations
- Swap bacon for pancetta or thinly sliced prosciutto for a different salt kick.
- Use cremini mushrooms for a deeper flavor; white button mushrooms keep it mild and friendly.
- Deglaze with a splash of white wine or sherry for a brighter gravy.
- Make it dairy-free by using coconut cream and plenty of herbs; you’ll still get holiday vibes.
Serving Suggestions
Pair with roasted potatoes, honey-glazed carrots, and a cranberry relish that glows under candlelight. A crusty loaf to mop up every last drop is non-negotiable.
Leftovers? Reheat the carved chicken gently and spoon extra gravy over the slices. It’s basically a mini Christmas miracle you can reheat with confidence.
