The holidays are here, and you want a centerpiece that feels festive without turning your kitchen into a drama club.
This Christmas Chicken with Garlic Rosemary Cream hits all the marks—juicy roast chicken and a silky, garlicky sauce that clings like holiday glitter.
No juggling of ten pans; this classic roast plus a quick cream finish keeps cleanup friendly and flavors big.
Contents
Equipment
Must-haves
- Roasting pan or large baking dish
- Meat thermometer
- Sharp knife
- Oven mitts
Nice-to-haves
- Basting brush
- Kitchen twine
- Carving board or extra platter
Ingredients
- 1 whole chicken (about 4-5 lb)
- 3 tbsp unsalted butter, softened
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves (optional)
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 lemon, zest and juice
- 1 small onion, quartered
- 1/2 cup dry white wine (optional)
- Fresh parsley for garnish (optional)
Extra info to sniff out the good stuff: if you don’t have fresh rosemary, you can use 1 teaspoon dried; you’ll just be less fancy at the dinner table.
What you need to know: a well-seasoned butter under the skin keeps meat juicy and the skin crisp. That’s the holiday magic.
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels—dry skin = crispy skin, the gold standard of holiday roasts.
- In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, thyme, and a pinch of salt and pepper to form a fragrant paste.
- Gently loosen the skin over the chicken and smear some of the butter mixture directly onto the meat. Rub the rest all over the outside as if you’re giving the chicken a spa day with garlic-scented lotion.
- Stuff the cavity with the quartered onion and lemon halves for a lemony scent that won’t quit. Tie the legs with kitchen twine to keep everything compact and roast-friendly.
- Place the chicken in the roasting pan, drizzle with olive oil, and pour a splash of chicken stock into the bottom of the pan to keep things moist.
- Roast for 20 minutes at 425°F, then reduce the heat to 350°F and continue roasting until the internal temperature reaches 165°F at the breast and 175°F at the thigh. The clock may be ticking, but the aromas are cheering you on.
- Baste the chicken with pan juices every 20 minutes or so to keep the skin glossy and the meat juicy.
- When done, remove the bird and tent loosely with foil. Let it rest 15 minutes while you conjure the garlic rosemary cream sauce.
- Meanwhile, make the sauce: place the roasting pan on the stove over medium heat; deglaze with white wine (if using) or chicken stock, scraping up the browned bits. Stir in the heavy cream, stir in the chopped rosemary, and simmer 4-6 minutes until slightly thickened. Add lemon zest and juice, then season to taste.
- Slice the chicken, spoon the garlic rosemary cream over the slices, and serve with extra sauce on the side. That’s your holiday glow-up right there.
That’s the catch: if the sauce thickens too fast, add a splash more stock or a little extra cream. If it’s too thin, simmer a bit longer. You’ve got this.
Serve with roasted potatoes or mashed potatoes and a green veggie that says “festive.”
Good to Know
Let the chicken rest before carving to lock in the juices. If you cut too soon, you’ll be faced with a dramatic exodus of moisture—like a soap opera, but tastier.
Leftover sauce is fantastic on roasted vegetables or tossed with pasta. If you’re dairy-free, swap in coconut cream and a bit more stock—the garlic rosemary vibe still shows up loud and clear.
Tips
- Bring butter to room temperature for a smoother paste.
- Banish moisture under the skin to keep skin crisp—pat dry before you start.
- Use a thermometer for perfect doneness; it beats the “looks cooked” approach any day.
- Rest time is your best friend; it keeps slices juicy and less drama-filled.
- For extra flavor, add a few rosemary sprigs to the pan juices while they simmer.
Variations
- Use thyme and sage instead of rosemary for a different herbal note.
- Swap in half-and-half or coconut cream for a lighter or dairy-free version.
- Add a splash of white wine to the sauce for a brighter finish.
- Finish with a squeeze of lemon juice right before serving for extra zing.
Serving suggestions
- Pair with roasted potatoes and honey-glazed carrots for a classic holiday plate.
- Serve with sautéed green beans and a sprinkle of parsley for color.
- Leftovers become silky sauces over pasta or used as a savory sandwich spread.
- Add a crusty loaf to mop up any extra cream goodness.
