Christmas Chicken with Roasted Butternut Squash Recipe: Festive, Juicy, No-Stress Holiday Dinner

The holidays are here, and your oven deserves a little love story with a big, cozy ending. If Christmas feels busy, this roast proves you can have festive flavor without turning your kitchen into a winter chaos zone.

Christmas Chicken with Roasted Butternut Squash pairs juicy poultry with caramelized squash so pretty you’ll want to take a matching-Christmas-card photo. It’s attainable, forgiving, and smells like you’ve been gift-wrapping in a spice market.

If roasting a chicken feels like a high-wire act, fear not—this recipe is a friendly holiday safety net. You’ll get a golden skin, tender meat, and squash that practically melts on your plate. That’s the kind of holiday magic I can get behind.

And yes, it looks stunning on the table, but you’ll actually get to sit and enjoy dinner—no carving-yet-chaos required. That’s the dream, right?

Equipment

Must-haves

• Roasting pan or large baking dish
• Meat thermometer (instant-read is ideal)
• Sharp carving knife
• Large cutting board

Nice-to-haves

• Kitchen twine for tying the legs
• Basting brush for that glossy glaze
• Parchment paper or a rack for easier cleanup

Ingredients

• 1 whole chicken (about 4–5 lb)
• 1 medium butternut squash (about 2–3 lb), peeled and cubed
• 2 medium carrots, peeled and cut into chunks
• 1 red onion, cut into wedges
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1/2 cup chicken broth
• 1/4 cup maple syrup
• 1 tablespoon Dijon mustard (optional for glaze)
• 1 lemon, cut into wedges
• Fresh rosemary sprigs for garnish

Tip: Pat the chicken dry and give the squash a head start so the oven doesn’t throw a diva-worthy tantrum at you.

Note: You can swap in other winter squash or even sweet potatoes if butternut isn’t your jam.

Instructions

1. Preheat oven to 425°F (218°C).
2. Pat the chicken dry with paper towels. Rub the skin with 1 tablespoon olive oil, then season inside and out with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. If you’re using them, stuff the cavity with lemon wedges and a few thyme sprigs. It’s like holiday perfume—for the bird.
4. Tie the legs together with kitchen twine and tuck the wing tips under the body.
5. In a large roasting pan, place the chicken center stage. Scatter squash, carrots, and onion around it. Drizzle with a little olive oil and season with salt and pepper.
6. Roast for about 60–75 minutes, until the thickest part of the thigh reaches 165°F on an instant-read thermometer. If the squash isn’t tender, give it a stir halfway through.
7. About 15 minutes before the chicken is done, whisk together maple syrup, Dijon mustard (if using), and 2 tablespoons chicken broth. Brush the glaze over the chicken and squash to build a glossy holiday finish.
8. Baste with pan juices every so often to keep things juicy and joyful. The glaze will caramelize into a festive sheen.
9. Remove from oven and let rest 10–15 minutes before carving. This keep-the-juices-in trick is chef’s-language for “more flavor, less drama.”
10. Carve and serve with the roasted squash on the side, garnished with rosemary and lemon wedges.

Good to Know

Roast timing can vary with chicken size and oven temperament. When in doubt, start checking the internal temp around the 60-minute mark.

If you want extra color on the skin, finish the roast under the broiler for 1–2 minutes—watch closely, or you’ll have confetti chicken.

Leftover squash makes a silky side or a fantastic base for a quick soup—nutritional leftovers deserve a standing ovation.

Tips

• For extra crispy skin, pat the chicken dry and let it air-dry uncovered in the fridge for a few hours before roasting.
• Use the pan juices as a quick gravy or drizzle for color and moisture.
• Swap squash for sweet potatoes or carrots if that’s what your market stockpile looks like this week.
• If you’re short on time, you can start the roast with the squash in the pan for 15 minutes, then add the chicken and finish together.

Serving Suggestions

• Serve with creamy mashed potatoes or garlic-roasted potatoes to soak up every last drop of pan juices.
• Add a bright touch with a green veggie like sautéed kale or steamed green beans tossed with lemon zest.
• Sprinkle pomegranate seeds or chopped fresh parsley for a festive, glossy look.
• A light cranberry relish or a dollop of plain yogurt can balance the sweetness of the squash glaze.