Easy Christmas Chicken with Cranberry Pecan Stuffing Recipe: Juicy, Festive, No-Drama Dinner

Christmas dinner stress is real, and the oven seems to be auditioning for a heat-resistant superhero with all those flames. You want a showpiece that looks like you planned dinner with a side of magic—without turning the kitchen into a disaster zone. That’s where this chicken steps in—easy, festive, and proudly not the kind of drama you’d rather avoid.

You’ll get juicy roasted chicken with a Cranberry-Pecan Stuffing that tastes like a Christmas postcard in your mouth. No midnight oil required—just a little prep, some patient roasting, and the kind of creamy pan juices that make gravy sing. That’s the catch—precision with a pinch of whimsy.

This Christmas Chicken reads as fancy but behaves like a friend who brings pie to the potluck. It’s a centerpiece you can actually pull off on a busy holiday week without crying into the mashed potatoes. Your guests will think you hired a caterer—and you’ll know you didn’t.

Ready to turn a humble bird into a festive star? Grab your apron, give your oven a confident nod, and let’s bake up something delicious and memorable. That’s why I’m here—to help you roast like a pro without losing your holiday sparkle.

Equipment

Must-haves

• Roasting pan large enough to hold a chicken and the stuffing without crowding
• Meat thermometer (instant-read is a dream)
• Sharp carving knife for clean, elegant slices
• Kitchen twine to truss the legs and keep everything neat

Nice-to-haves

• Basting brush for a glossy, festive finish
• Roasting rack to lift the bird off the pan (optional but fancy)
• Kitchen scissors for quick trimmed touches
• Herb snips or extra fresh greens for garnish

Ingredients

You’re about to transform a good bird into a Christmas classic with a Cranberry-Pecan Stuffing. The stuffing brings sweetness, crunch, and a little tart brightness to cut through the rich chicken. Not a bad trio, right?

• 1 whole chicken (about 4-5 lb)
• 5 cups cubed stale bread
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 1 apple, peeled and diced
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1 cup chicken broth
• 3 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 lemon, zested
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• Optional glaze: 1/4 cup cranberry sauce for brushing in the last 15 minutes

Extras? A splash of fresh lemon juice at the end makes the stuffing pop. And yes, you can swap in gluten-free bread if you need to dodge gluten—your taste buds won’t protest.

Pro tip: Make the stuffing a bit ahead, then let it cool. It’ll be fluffier when it’s tucked into the bird—like a pillow for your poultry soul.

Instructions

1. Preheat the oven to 375°F (190°C). Pat the chicken dry and set it on a roasting pan. The crisp skin starts with dry skin—no one wants a soggy dramatic queen.
2. In a large bowl, combine bread, cranberries, pecans, onion, celery, apple, parsley, thyme, sage, salt, and pepper. Stir in chicken broth and melted butter until the mixture is moistened but not soggy.
3. In a small bowl, mix the minced garlic with the lemon zest and a pinch of salt. This is your butter under the skin; you’ll rub some under the skin and more on the outside.
4. Gently loosen the skin over the chicken’s breasts and thighs. Slide in half of the garlic-lemon butter under the skin, then smear the rest over the outside of the bird with the olive oil.
5. Stuff the cavity with the Cranberry-Pecan Stuffing. Do not overfill; leftovers can bake in a small dish alongside the bird if you’ve got extra.
6. Tie the legs with kitchen twine and tuck the wings. The bird should look calm and symmetrical—like it just finished a yoga class.
7. Roast the bird in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
8. Halfway through, baste with pan juices to keep the breast juicy and the skin glossy. That glaze-y finish is not just for looks; it’s for flavor too—it’s a tiny spa treatment for the chicken.
9. If you’re using the cranberry glaze, brush it on during the last 15 minutes of roasting for a festive shine and tangy sparkle.
10. Remove from the oven and rest the chicken for 15 minutes before carving. Resting lets the juices redistribute and prevents you from chasing dry pieces around the plate.
11. Scoop out stuffing with a big spoon and carve the chicken. Serve with pan juices or a simple cranberry sauce for extra holiday zing.

That’s why the timing matters—a perfectly roasted bird is all about balance: a crisp skin, juicy meat, and stuffing that sings, not screams.

Pro tip: if your stuffing has extra moisture, spread it on a small baking sheet for a quick bake-off while the bird rests. It gives you crunchy bits without turning the whole pan into a stuffing lake.

Good to Know

Safe stuffing matters. If you’re cooking stuffing inside the bird, ensure the stuffing reaches 165°F. If that seems fussy, bake the stuffing separately in a covered dish for the last 40 minutes of roasting. Your call—but your palate will thank you.

Resting is not optional; it’s delicious. Rest the chicken 15 minutes so the juices settle. The result is less chaos on the cutting board and more even slices for your plate.

Tips

• Let the butter come to room temperature so it spreads under the skin without tearing the meat.
• Cool stuffing slightly before stuffing to prevent soggy pockets. That way, each bite stays fluffy.
• Use the pan juices to make a quick gravy—no one will guess you pulled it off with intuition and a splash of magic.
• Keep leftovers refrigerated within two hours; reheat gently to keep the chicken juicy and neighbors mildly impressed.

Variations

• Swap pecans for toasted almonds or walnuts for a different crunch and flavor profile.
• Omit the apples for a more savory stuffing; add an extra pinch of dried fruit like apricots for brightness.
• Use gluten-free bread if needed; you’ll still get a fluffy stuffing with plenty of character.
• Add cooked sausage or pancetta to the stuffing for a meaty, holiday-rich version.

Serving Suggestions

• Serve with cranberry sauce or a quick cranberry glaze for tart contrast.
• Pair with roasted Brussels sprouts tossed with a little balsamic glaze.
• Mashed potatoes or creamy polenta make excellent mopping vehicles for pan juices.
• Pair with a lightly oaked Chardonnay or a pinot noir to match the festive flavors.

And there you have it—a Christmas centerpiece that looks like tradition, but behaves like a friendly helper in the kitchen. The chicken stays juicy, the stuffing stays crunchy in all the right places, and your guests leave convinced you hired a private chef (which is obviously not true—just a dash of holiday cleverness and a lot of love).