Christmas Chicken with Maple Glazed Brussels Sprouts Recipe: Juicy, No-Fuss Holiday Magic

Tired of Christmas dinner chaos? Your oven is crowded, the gravy is a mystery, and you’re auditioning for “Most Exhausted Chef of the Year.”

You want a juicy roast chicken and a pan of Brussels sprouts that actually glaze to perfection, not a soggy side dish. That’s the dream, and this recipe makes it doable.

Maple glaze on Brussels sprouts brings a festive shine, while a buttery herb-roasted chicken stays juicy and easy. That’s right, this is holiday magic with a friendly price tag and zero drama.

Stick with me and you’ll pull off holiday-worthy flavors with minimal fuss—and maybe a good pun or two.

Equipment

Must-haves

• Roasting pan or large baking dish (enough to cradle a 4–5 lb chicken)
• Meat thermometer (don’t guess—that’s how you avoid rubbery Christmas ducks)
• Sharp knife and cutting board (for trimming and slicing like a pro)

Nice-to-haves

• Kitchen twine (to keep the legs neat and the drama contained)
• Basting brush (for that glossy, “I totally know what I’m doing” finish)
• Silicone rack or extra sheet pan (so you can double up without crowding the oven)

Ingredients

Ready to stock your holiday bowl with something delicious and not terrifying? Here’s what you’ll need for the chicken and the maple-glazed Brussels sprouts—quantities come first, as they should.

Chicken & Aromatics

• 1 whole chicken (about 4–5 lb)
• 3 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, cut into quarters
• 1 onion, halved
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional, for color)
• 1 cup chicken stock or water

Maple Glazed Brussels Sprouts

• 1 1/2 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil (for sprouts)
• 1/4 cup pure maple syrup
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• Optional garnish: dried cranberries or chopped pecans

That’s all you need for a show-stopping Christmas plate that won’t ghost your oven. Pro tip: dry the chicken skin well—moist skin is the enemy of crispiness, and crispy skin is 100% the Christmas vibe.

What you don’t need is a complicated glaze. The maple glaze is enough to make your sprouts sing “deck the halls” while the chicken does its best impression of a roasted, juicy dream.

Instructions

1. Preheat oven to 425°F (220°C). This is your warm, festive welcome committee for the birds and sprouts.
2. Pat the chicken dry with paper towels. Dry skin = crispy skin, which is basically the holiday version of a standing ovation.
3. Mix the softened butter with a pinch of salt, pepper, and the chopped herbs. Gently loosen the skin over the breasts and thighs with your fingers, then smear the herb butter under the skin. Yes, it’s as indulgent as it sounds.
4. Rub the outside of the chicken with olive oil, paprika, salt, and pepper. Stuff the cavity with lemon quarters and onion halves. The lemon helps keep things bright and the onion adds cozy aroma—it’s like a holiday perfume, but edible.
5. Tie the legs with kitchen twine if you have it, so the bird cooks evenly and doesn’t do yoga in the oven.
6. Place the chicken breast-side up in a roasting pan. Pour 1 cup of chicken stock into the pan—moisture + flavor = happy chicken.
7. Roast the chicken for about 60–75 minutes, until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh. If you love a little drama, resist the urge to open the oven door every five minutes.
8. Meanwhile, toss the Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Arrange on a separate baking sheet lined with parchment.
9. About 20–25 minutes before the chicken is finished, slide the Brussels sprouts into the oven. They should brown nicely and start to look like they deserve a standing ovation.
10. In the final 5–7 minutes of roasting, brush the Brussels sprouts with the maple syrup–Dijon glaze (maple syrup whisked with Dijon). Return to the oven until the glaze is glossy and slightly caramelized.
11. Once the chicken hits 165°F, remove from the oven and let rest for 15 minutes. This helps the juices redistribute, and your carving will be less dramatic and more elegant.
12. Carve the chicken and serve with the maple glazed Brussels sprouts. The kitchen should smell like a cozy holiday ad—without the cheesy soundtrack.

Note: If your oven runs hot, you can rotate the pans halfway through to keep everything from scorching. And if you want extra glaze, brush a little more on the sprouts right before serving.

Good to Know

This dish is all about balance: a juicy, herb-scented chicken paired with the sweet, glossy Brussels sprouts. It’s holiday comfort without the heavy lifting, and it refrigerates beautifully for easy leftovers.

Leftovers make fantastic quick meals—shred the chicken over salads, tuck it into wrap sandwiches, or toss with warm potatoes for a quick “mini Christmas feast.”

Tips

Here are a few quick tips to ensure everything goes from “meh” to “merry.”

• Dry the chicken skin thoroughly before roasting for the crispiest possible finish.
• Let the chicken rest after roasting—15 minutes makes carving neat and juicy.
• Stagger the sprouts so the sprouts and chicken finish together, not on opposite ends of the apartment like long-lost relatives.

Variations

• Swap maple syrup for a maple-balsamic glaze for a tangy twist.
• Add chopped fresh cranberries to the sprouts in the last 5 minutes for festive color and a pop of tart sweetness.
• Use rosemary and orange zest in the herb butter for a bright, citrusy holiday note.

Serving Suggestions

Pair this duo with creamy mashed potatoes, garlic sautéed greens, and a splash of cranberry sauce on the side. The plate should look like a Christmas card, and taste even better.

If you’re feeding a crowd, this setup scales nicely. Just roast in two pans in the same oven—both will get that glorious roast aroma without fighting over the last pan of sprouts.