Christmas Chicken with Maple Cranberry Butter Sauce Recipe: Santa-Approved Glaze

Christmas dinner chaos meets its match with a simple, stunning centerpiece. You want a roast that tastes like a holiday miracle, not a kitchen full of drama.

Meet Christmas Chicken with Maple Cranberry Butter Sauce—juicy, golden, and lacquered with a glaze that would make Santa swoon.

The trick is a straightforward roast and a sauce that comes together faster than you can say “pass the gravy.”

That’s why I’ll walk you through every step—with a few jokes to keep your oven mitts from getting bored.

Equipment

Must-haves:

• Roasting pan or a sturdy baking dish large enough to hold the bird
• Meat thermometer (instant-read is ideal)
• Sharp knife for carving

Nice-to-haves:

• Kitchen twine for neatness
• Basting brush for a shiny finish
• Silicone spatula for saucy scraping

Ingredients

• 1 whole chicken (about 4-5 lb), patted dry
• 4 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lemon, halved
• 1/2 cup pure maple syrup
• 1/2 cup cranberry sauce
• 1/4 cup chicken broth
• 1 tbsp Dijon mustard (optional for zing)
• 1 tbsp unsalted butter (for finishing the sauce)

Tip: Let the chicken come to room temperature for 20-30 minutes before roasting for even cooking. The maple cranberry sauce shines with a splash of lemon juice at the end—trust me, your taste buds will thank you.

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the middle.
2. In a small bowl, mash 2 tablespoons of the butter with the olive oil, minced garlic, salt, pepper, thyme, rosemary, and paprika. That’s your flavor blanket for the bird.
3. Gently loosen the skin over the chicken breast with your fingers, then slide half of the butter mixture under the skin. Rub the rest all over the outside of the chicken for an even glow-up.
4. Stuff the cavity with the lemon halves and a couple of thyme sprigs if you’ve got them. This is culinary aromatherapy for the bird.
5. Tie the legs with kitchen twine to keep everything compact and cooking evenly. No yoga poses required.
6. Place the chicken in the roasting pan, breast-side up. Drizzle with the remaining olive oil if the skin still looks shy.
7. Roast uncovered for about 20-25 minutes to start the crisping process, then reduce the heat to 350°F (175°C) and continue roasting until the thickest part of the thigh reads 165°F (74°C) on a meat thermometer. Plan for roughly 1 to 1 1/4 hours total, depending on your oven and bird size.
8. Meanwhile, make the Maple Cranberry Butter Sauce: in a small saucepan, combine maple syrup, cranberry sauce, chicken broth, and Dijon mustard. Bring to a gentle simmer and cook until slightly thickened, 5–7 minutes. Whisk in 1 tablespoon butter off the heat until glossy.
9. During the last 10–15 minutes of roasting, brush or spoon some sauce over the chicken to glaze the skin. Let it finish roasting with a beautiful, sticky finish.
10. Remove the chicken from the oven and let it rest 10–15 minutes before carving. Resting keeps the juices where they belong—in the meat, not on your cutting board.
11. Slice and serve with the remaining maple cranberry sauce on the side or drizzled over the top for maximum holiday vibes.

Good to Know

Juicy chicken and glossy glaze don’t need a culinary degree. If you don’t have fresh thyme or rosemary, use dried—just reduce to about 1 teaspoon total. And yes, the sauce doubles as a fantastic glaze for leftovers or a dip for roasted veggies. That’s why this recipe earns extra holiday points.

Variations

• Orange Cranberry Twist: Swap orange zest for lemon, and add 1/4 cup orange juice to the sauce for a citrusy punch.
• Sage and Allspice: Add 1/2 teaspoon dried sage and a pinch of ground allspice to the spice rub for a warm, festive note.
• Spiced Maple: Include a pinch of cinnamon and cloves in the sauce for a holiday-spiced glaze.
• Cranberry-To-Go: Use cranberry orange jelly instead of cranberry sauce for a smoother glaze.
• Make-ahead Magic: Complete the sauce a day ahead and rewarm gently to save time on Christmas Day.

Serving Suggestions

• Roasted Brussels sprouts with chestnuts for a crunchy, festive side.
• Creamy mashed potatoes or garlic mashed cauliflower for a comforting base.
• Honey-glazed carrots or roasted root vegetables for color and balance.
• Stuffing or herbed wild rice to soak up extra sauce.
• Simple green salad with a tangy vinaigrette to cleanse the palate.