Stressed about Christmas dinner? The oven is humming a jolly tune and your schedule is tighter than a Santa belt. You want something impressive, yet not a marathon in the kitchen. You’re in the right place.
This Christmas Chicken with Maple Glazed Veggies looks like a showstopper, but it’s delightfully doable. It’s basically a cozy hug on a pan—crisp skin, juicy meat, and veggies that glisten like tinsel.
Juicy roasted chicken, a glossy maple glaze, and veg caramelized to perfection—it’s the holiday vibe your table deserves. And yes, you can pull this off without breaking a sweat. That’s why you came here, right?
Take a breath, pour yourself a small victory latte, and let the oven do the heavy lifting. You’ve got this, chef—just add a dash of whimsy and a lot of maple magic.
Contents
Equipment
Must-haves
- Roasting pan or large baking dish
- Meat thermometer (instant-read)
- Sharp knife
- Cutting board
- Basting brush
Nice-to-haves
- Kitchen twine for optional trussing
- Citrus zester for a bright lemon zest
- Aluminum foil for tenting if the glaze browns too fast
- Carving fork for tidy slices
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 lemon, cut in half
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb carrots, peeled and cut into sticks
- 1 small red onion, cut into wedges
- 1/3 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper, to taste for veggies
What you need to know: the glaze isn’t just tasty—it helps the skin crisp and the veggies caramelize. If you don’t have Brussels sprouts, swap in broccoli or green beans; the maple magic still works. And yes, you can totally use a kitchen-approved pre-made glaze, but where’s the fun in that?
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy clean-up, because we all deserve a little magic in the post-dinner cleanup, right?
- Pat the chicken dry with paper towels. Rub 1 tablespoon of olive oil all over the skin, then rub garlic, thyme, and paprika onto the bird. Season generously with salt and pepper. Stuff the lemon halves inside the cavity for a bright, zesty surprise.
- In a large bowl, toss Brussels sprouts, carrots, and red onion with the remaining tablespoon of olive oil, salt, and pepper. Spread them on the sheet pan around the chicken in a single layer so everything bakes evenly.
- Whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl. This is the glaze that makes your veggies sing and your chicken wink at you from the oven.
- Roast on the 425°F oven for 20-25 minutes to start browning the skin and giving the veggies a head start on caramelization.
- Carefully remove the pan and reduce the oven temperature to 375°F (190°C). Brush the chicken skin with a little glaze, then brush about half of the glaze onto the vegetables. Return to the oven and roast for another 35-45 minutes, basting occasionally with pan juices. Keep an eye on browning; we’re aiming for a toasty gold, not a burnt orange catastrophe.
- Check the chicken’s internal temperature with the thermometer. It should reach 165°F (74°C) in the thickest part of the thigh. If it needs more time, continue roasting in 5-10 minute increments, covering with a tent of foil if the glaze starts to darken too quickly.
- When the chicken hits 165°F, remove the pan from the oven and let the chicken rest for 10-15 minutes. Resting keeps the juices in your chicken, not on your cutting board. While it rests, give the veggies a final brush with the remaining glaze for a glossy finish.
- Carve the chicken and transfer to a serving platter. Spoon any pan juices over the meat for extra juiciness, and pile the maple-glazed veggies alongside. Garnish with a pinch of fresh thyme if you’re feeling fancy.
- Bring to the table with a smile and a ladle ready for extra sauce. If you’ve got leftovers, this glaze makes a killer sauce for reheated potatoes or even a quick wrap later in the week.
Good to Know
Internal-temp first, drama second. Let the chicken rest so the juices don’t flee in protest. The glaze can be brushed on during roasting or used as a quick reheating glaze—your call, but do it with confidence. That’s the secret to a kitchen that feels just right for the holidays.
Tips
- Let the chicken rest 10-15 minutes before carving to keep the meat juicy.
- If the glaze starts to darken too fast, tent with foil and finish in a lower oven or after removing from heat.
- Keep parchment handy; maple glaze can be sticky—and sticky is delicious, but not on your pan corners.
- Feel free to swap veggies with whatever’s in your crisper; the glaze loves variety.
Serving Suggestions
Pair this with creamy mashed potatoes, roasted potatoes, or a simple wild rice pilaf. A bright green vegetable like sautéed green beans or a quick kale salad cuts the sweetness beautifully. For a festive touch, serve with cranberry sauce or a dash of pomegranate seeds for color.
Wine suggestion: a lightly oaked Chardonnay or a Riesling that isn’t afraid to be a little fruity—both will sing with the maple glaze and herb aroma. And remember, leftovers are a second act; reuse the chicken in sandwiches or toss with warm veggies for a second-night dinner that feels sneaky fancy.
