Christmas Chicken with Maple Bourbon Glaze Recipe – Festive, Juicy, Glazed Perfection

The holidays demand flavor, not chaos.

You want a roast that stays juicy and a glossy glaze that doesn’t require a degree in chemistry.

Christmas Chicken with Maple Bourbon Glaze—festive, flavorful, and surprisingly simple.

That glaze is maple-sweet, bourbon-warm, and a citrusy kiss—plus a skin that crackles like tinsel on a Christmas tree.

Equipment

Must-haves

• Roasting pan or rimmed baking sheet
• Meat thermometer (an instant-read is bliss)
• Sharp carving knife
• Kitchen twine
• Basting brush

Nice-to-haves

• Additional instant-read thermometer (for quick checks)
• Citrus zester or microplane
• Kitchen shears
• Parchment paper or a rack for even roasting

Ingredients

• 1 whole chicken (about 4–5 lb)
• 4 Tbsp unsalted butter, softened
• 3 cloves garlic, minced
• 1 Tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Zest of 1 orange
• Juice of 1 orange (about 2–3 Tbsp)
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 1 Tbsp soy sauce (optional, for depth)
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp red pepper flakes (optional, for a tiny kick)
• Fresh rosemary sprigs, for roasting
• Orange slices, for roasting and garnish

Tip: If you’re serving kids or avoiding alcohol, swap the bourbon for additional orange juice or apple cider and you’ll still get that festive glow. That’s the catch—no one needs to miss the party, including the grown-ups.

Instructions

1. Preheat oven to 425°F (220°C). Rinse the chicken lightly, then pat dry with paper towels. Tie the legs with kitchen twine so the bird keeps its shape—no surprise yoga poses in the oven.
2. Make the herby butter: in a small bowl, combine the softened butter, minced garlic, salt, pepper, and thyme. Stir in the orange zest. This will be your chicken spa day rub—silky, citrusy, and very confident.
3. Carefully loosen the skin over the breasts with your fingers. Rub some of the butter under the skin, then smear the rest all over the outside of the bird. Stuff rosemary sprigs and a couple of orange slices into the cavity for extra festive aroma.
4. Place the chicken on a roasting pan, breast side up. Drizzle with olive oil and season lightly with more salt and pepper if you like a spicy finish.
5. Make the glaze: in a small saucepan, whisk together maple syrup, bourbon, orange juice, soy sauce, cinnamon, and nutmeg. Bring to a simmer for 2–3 minutes to meld the flavors; then remove from heat and set aside.
6. Roast at 425°F for 20–25 minutes to start the skin blistering like holiday wrapping paper. Reduce heat to 350°F (175°C). Brush half the glaze over the chicken. If the glaze starts to darken too fast, tent with foil to prevent burning.
7. Continue roasting, brushing with glaze every 20–25 minutes. Roast until the thickest part of the thigh reads 165°F (74°C). Total time will vary with size, but plan for about 1.5 hours for a 4–5 lb bird.
8. Remove from oven and let rest 10–15 minutes. Brush on a final coat of glaze for a glossy, party-ready finish, then carve and serve.

That moment when the kitchen smells like a holiday market is priceless. You’ve earned a forkful of victory and maybe a nap after all that basting.

What you need to know: This chicken shines with a glaze that’s sweet, a little smoky, and citrusy. The bourbon depth is balanced by the bright orange and a touch of cinnamon—perfect for Christmas dinner without turning into a dessert-first chaos fest.

If you want to skip alcohol entirely, replace bourbon with extra orange juice or apple cider and keep the maple splash. Your glaze will still be glossy and delicious—just a touch less “wow” and more “aww, that’s nice.”

Good to Know

Dry the chicken well before roasting. Slippery skin = soggy skin, and nobody wants soggy skin during a holiday photoshoot.

Trussing helps the bird cook evenly, but if you skip it, just rotate the pan halfway through to avoid uneven browning.

Keep a close eye on the glaze. Sugar + high heat = glorious browning, but it can burn. If edges darken quickly, cover loosely with foil and finish roasting.

Tips

• Pat the chicken dry for crisp, crackly skin—patience pays off in crunch.
• Brush glaze in layers for depth and a glossy finish.
• Use the citrus zest to brighten the glaze—orange zest = holiday in a bite.
• If you’re cooking for a crowd, plan 1 chicken for every 4 people plus leftovers for sandwiches.
• Let the meat rest after roasting to lock in juices—nobody wants a dry slice army marching onto the plate.

Variations

• Alcohol-free glaze: swap bourbon for extra maple syrup and orange juice; simmer with a splash of apple cider vinegar for a tangy balance.
• Herby twist: add 1 tsp dried rosemary to the butter rub together with thyme for a piney Christmas aroma.
• Fruit-forward glaze: stir in 2–3 crushed cranberries to the glaze near the end for a festive red sparkle.

Serving suggestions

Pair this maple-bourbon roast with creamy mashed potatoes, roasted Brussels sprouts, and a splash of cranberry sauce for color pop. A simple green salad keeps things balanced, because you’re not trying to shape a holiday feast out of a Pinterest board—just delicious.

Garnish with fresh rosemary and orange slices for that extra festive vibe. Serve with a glass of the same maple-bourbon glaze-esque vibe so guests can toast your culinary wizardry.