Stressing about what to serve for Christmas dinner? You’re not alone. This Christmas Chicken with Cranberry Dijon Sauce is your cozy, no-fuss centerpiece.
The trick isn’t a fancy kitchen; it’s a simple roast plus a bright, tangy sauce that tastes like winter in a jar. That’s right—no secret chefs required, just a few smart steps and a little time in the oven.
You’ll get crispy skin, juicy meat, and a sauce that practically sings “merry and bright.” That’s why this dish earns its holiday stripes without stealing your soul. That’s the catch—delicious, festive, and doable.
Let’s gather a few basics and you’ll have a show-stopping dinner without turning your kitchen into a gravy museum.
Contents
Equipment
Must-haves
- Roasting pan large enough to hold the bird without crowding it
- Meat thermometer (instant-read if you’ve got it)
- Sharp knife for carving
- Basting brush or spoon for that glossy finish
- Kitchen twine to tie the legs for even cooking
Nice-to-haves
- Roasting rack to lift the chicken off the pan
- Silicone pastry brush for easy cleanup
- Mandolin or veggie slicer for uniform veggies (optional, but fancy)
Ingredients
- 1 whole chicken (about 4-5 lb)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, halved
- 1 onion, quartered
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 cup fresh or frozen cranberries
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 1/2 cup orange juice
- 1 tbsp balsamic vinegar (optional)
- Salt and pepper to taste
- Zest of 1 orange (optional)
That’s a lot of deliciousness in one list. Don’t worry—this is mostly pantry-friendly magic, with a festive glow. Tip: If you don’t have fresh thyme, dried works perfectly here—think of it as the Christmas version of “close enough.”
For the cranberry sauce, the star is brightness. If you’re not into orange zest, skip it. If you are into it, zest adds a sunny note that pairs beautifully with the Dijon heat.
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels—this is the first step to crispy skin, so don’t skip the spa day for your bird.
- Rub the chicken all over with olive oil, then season generously with salt, pepper, and thyme. Rub some of the thyme under the skin if you can—extra flavor in every bite makes you the family hero.
- Stuff the cavity with the halved lemon and the quartered onion. Tie the legs with kitchen twine so the bird stays neatly tucked in during roasting.
- Place the chicken in the roasting pan and roast for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste once or twice with pan juices for extra gloss and confidence—like a spa treatment, but tastier.
- While the chicken roasts, make the Cranberry Dijon Sauce. In a small saucepan, combine cranberries, orange juice, honey, Dijon, and balsamic (if using). Simmer about 8-10 minutes, until the cranberries burst and the sauce thickens slightly. Mash a few cranberries with the back of a spoon for texture.
- Season the sauce with a pinch of salt and pepper, and stir in orange zest if you’re feeling fancy. Keep warm.
- When the chicken is done, rest it for 10-15 minutes. This makes carving easier and the juices stay put where they belong. Carve and serve with a generous ladle of Cranberry Dijon Sauce on top.
- Yes, it’s as delicious as it sounds. Yes, your kitchen will smell amazing. Yes, you’ll still have time to open a present before dessert.
Good to Know
This recipe serves about 6-8 people and leaves you with festive leftovers that are surprisingly versatile. The cranberry Dijon sauce can be spooned over leftovers, stirred into gravy, or dolloped on roasted vegetables for an extra punch of holiday cheer.
Tip: If you want extra-crispy skin, let the chicken air-dry uncovered in the fridge for a few hours before roasting. It’s like drying your hair with a fan—patience pays off in crispiness.
Tips
- Bring the chicken to room temperature for 30-60 minutes before roasting for even cooking.
- Pat the skin dry well; moisture is the enemy of crispiness.
- Use a thermometer to hit 165°F—avoids dry meat and saves your sanity.
- Make sauce ahead of time; it tastes even better after a night in the fridge.
- Reheat gently to keep the chicken juicy and the sauce glossy.
Variations
If you want to mix things up, try these quick twists. Orange zest is a bright add, not mandatory but mighty tasty. Swap in a splash of pomegranate juice for a festive twist, or add a pinch of cinnamon to the sauce for a warmer note.
For a lighter glaze, reduce the honey by half and add a splash of apple cider vinegar for a tangy finish. If you’re feeding a crowd with gluten concerns, this sauce is naturally gluten-free (just check your Dijon label).
Serving Suggestions
Pair this Christmas Chicken with roasted potatoes, Brussels sprouts, and a simple green salad. A crusty loaf to mop up the sauce is never optional—consider a side of mashed potatoes for extra comfort.
Leftovers? Rewarm the chicken with a spoonful of sauce for a quick holiday lunch. It’s basically a few minutes of magic you can repeat all week.
