Christmas dinner chaos? Not on this plate. This year, you want a show-stopper that tastes like a holiday hug, not a culinary obstacle course.
Enter Christmas Chicken with Fig and Walnut Glaze—a roast you can actually enjoy while wearing an apron that doesn’t need a mop.
We’ll keep steps simple, with a glossy glaze that sticks to the bird, a pantry-friendly sauce that tastes fancier than it seems, and a timing plan that won’t steal your entire afternoon.
That’s why this recipe is forgiving, playful, and kinda magical—like Santa, but with thyme.
Contents
Equipment
Must-haves
- Roasting pan large enough to hold the chicken
- Meat thermometer
- Sharp knife
Nice-to-haves
- Basting brush
- Kitchen twine
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1/2 cup dried figs, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1/4 cup fig jam or preserves
- 1/4 cup balsamic vinegar
- Zest of 1 orange
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- 1 large onion, quartered
- 1 orange, thinly sliced
- 2 tbsp olive oil
Note: If your figs are a bit dry, soak them in warm water for 10 minutes to plump them up. That’s your holiday hydration trick.
Instructions
- Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels and season inside and out with salt and pepper.
- In a small saucepan, combine chopped figs, walnuts, honey, fig jam, balsamic vinegar, orange zest, and thyme. Warm over low heat, stirring until the figs soften and the mixture forms a glossy glaze.
- Gently loosen the skin over the breast and thighs, then rub half of the softened butter under the skin. Rub the remaining butter over the outside of the chicken.
- Stuff the cavity with the quartered onion and orange slices. Place the chicken breast-side up in a roasting pan, and scatter the onion and orange slices around it.
- Brush the chicken with a portion of the glaze and slide it into the oven. Roast for 60-75 minutes, until the thermometer in the thickest part of the thigh reads 165°F (74°C).
- Halfway through, baste with the glaze to build a shiny, sticky coating. If the glaze thickens, loosen with a splash of water.
- In the last 10-15 minutes, brush with the remaining glaze for maximum holiday glow. Keep an eye on it so the sugars don’t burn.
- Let the chicken rest 10-15 minutes before carving. Serve with extra glaze on the side for drizzling dreams.
Good to Know
This glaze is your holiday superglue—sticky, glossy, and delicious. You’ll likely want a spoon to lick after you taste it (don’t worry, we won’t judge you).
The glaze pairs beautifully with roasted vegetables, potatoes, and even cranberry sauce if you’re feeling extra festive. The orange zest brightens the sweetness, while the walnuts add a crunch that says, “I came to dinner, not to nap.”
Tips
Tip: If your oven runs hot, tent the chicken with foil for the last 15 minutes to avoid scorching the glaze. That’s what I call “planning ahead without a culinary PhD.”
Variations
Try swapping walnuts for pecans for a sweeter nuttiness, or add a sprinkling of dried cranberries to mirror the color palette of Christmas lights. If figs aren’t your jam, a cranberry-orange glaze works nicely too.
Serving Suggestions
Serve with mashed potatoes, maple-roasted carrots, and a green salad to balance all that sweetness. A glass of white wine or sparkling water with a cucumber twist keeps the vibe festive but relaxed. Leftover glaze makes a glossy sauce for roasted Brussels sprouts the next day.
