Christmas dinner doesn’t have to feel like a test of endurance. Between the stuffing and the cousin who says, “Just one more dish,” it’s easy to panic. But not with this plan in your apron pocket.
That’s where this Christmas Chicken with Maple Dijon Butter swoops in as your holiday hero. Juicy meat, glossy skin, and a glaze that tastes like a cozy blanket for your palate.
You want dinner that looks fancy but doesn’t require a degree in kitchen alchemy. That’s why we lean on maple, Dijon, and butter to do the heavy lifting—plus a little orange zest for festive sparkle.
So let’s roast, baste, and let the kitchen glow like a Christmas tree—without the needles sticking to your socks. That’s the catch, though: you still have to unwrap a delicious bird at the end, not your relatives’ gift wrap.
Contents
Equipment
Must-haves
- Roasting pan with a rack
- Meat thermometer
- Sharp carving knife
- Large cutting board
Nice-to-haves
- Basting brush
- Kitchen twine
- Aluminum foil for tenting
- Oven mitts or heat-resistant gloves
Ingredients
- 1 whole chicken (about 4-5 lb)
- 4 tablespoons unsalted butter, softened
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- Zest of 1 orange
- 1 orange, cut into quarters
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Note: The orange zest and inside-of-orange aroma give the bird a festive perfume without overpowering the maple-Dijon goodness.
What you Need To Know: The maple glaze keeps the skin glossy and the meat juicy. The orange inside the cavity adds aroma, not chaos. This recipe is forgiving, but the thermometer never lies—165°F in the thigh is your green flag for dinner success.
Instructions
- Preheat the oven to 425°F (220°C). Rinse the chicken quickly and pat it dry—you want the skin to crisp, not swim.
- In a small bowl, whisk together 4 tablespoons butter, 3 tablespoons maple syrup, 2 tablespoons Dijon, 4 minced garlic cloves, thyme, rosemary, orange zest, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Gently loosen the skin over the breasts and thighs with your fingers. Smear a good amount of the maple-Dijon butter under the skin, spreading it evenly to keep meat juicy and the skin glossy.
- Smear the remaining butter all over the outside of the chicken. That’s how you get a skin that shines brighter than your holiday tree lights.
- Stuff the cavity with the orange quarters and a few herb sprigs for brilliant aroma. The orange is basically a built-in garnish that never complains about being roasted.
- Tie the legs together with kitchen twine to keep everything compact and cook evenly.
- Place the chicken on the rack in the roasting pan. Brush with a bit of olive oil and any remaining glaze.
- Roast at 425°F for 25 minutes, then reduce the heat to 350°F. Continue roasting until the thickest part of the thigh reaches 165°F, basting with pan juices every 20–25 minutes.
- Once out of the oven, rest the chicken for 15 minutes before carving. A little patience now prevents a juicy crying jag later.
Tip: If the glaze tightens too much, splash in a splash of chicken broth to loosen and re-glaze—the glaze should look kissable, not gluey.
Good to Know
The maple syrup helps build a beautiful glaze, but it also keeps the meat tender. The Dijon adds a sharp, festive tang, which is exactly the kind of balance you want when Uncle Marty asks for “just a little more gravy.”
Let the chicken rest after roasting to let the juices redistribute. If you cut too soon, you’ll taste protest—coworkers call that “the dry joke.” Not here.
Tips
- Let the chicken rest for at least 15 minutes before carving for juicier slices.
- Patience in the last 20 minutes pays off—if the skin isn’t brown enough, raise the oven temp to 400°F for a final crisp (watch closely).
- Use the pan juices to make a quick, light gravy—just a splash of broth and a whisk, and you’re serving a sauce that earned its Christmas bonus.
Variations
- Cranberry-Maple Glaze: Stir 2 tablespoons cranberry sauce into the maple-Dijon glaze for a festive red sheen and a tart contrast.
- Lemon-Thyme Twist: Swap orange zest for fresh lemon zest and add a squeeze of lemon juice over the finished bird for brightness.
- Spiced Maple: Add a pinch (1/8 teaspoon) of ground cinnamon or allspice to the glaze for a cozy holiday vibe.
Serving suggestions
Carve the chicken and serve with roasted vegetables, creamy mashed potatoes, and a dollop of cranberry sauce on the side. The maple-Dijon glaze also makes a delightful glaze for pan-fried Brussels sprouts or roasted carrots.
