The holidays are here, and the oven is begging for mercy after last-minute feasts.
You want something festive, juicy, and hands-off enough to keep you sane.
Enter Christmas Chicken with Roasted Chestnuts—a warming centerpiece with a little nutty crunch and a whole lot of holiday mood.
This recipe stays cozy and straightforward: a juicy roast chicken, chestnuts that taste like edible ornaments, and a glossy pan sauce you’ll actually want to spoon onto everything.
Contents
Equipment
Must-haves
- Roasting pan or large baking dish
- Meat thermometer
- Sharp knife
Nice-to-haves
- Kitchen twine
- Basting brush
- Gravy spoon or small ladle
Ingredients
- 1 whole chicken (about 4-5 lb)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 lemon, quartered
- 1 onion, quartered
- 1 cup roasted chestnuts, peeled
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup dry white wine or chicken stock
- Salt and pepper to taste
Note: If you’re starting with raw chestnuts, score the shells, roast until the skins loosen, and peel while they’re warm. That’s the time when your kitchen smells like a winter fair.
Tip: If chestnuts aren’t your jam, you can swap in pre-roasted chestnuts or skip them entirely—but where’s the festive crunch in that?
Instructions
- Preheat the oven to 425°F (220°C). Rinse the chicken and pat it completely dry—like you’re giving it a spa day, but with less cucumber water and more paprika.
- In a small bowl, mix the softened butter with minced garlic, salt, pepper, and the chopped thyme and rosemary. Gently loosen the skin over the breast and thighs and slip some of the seasoned butter under the skin, then massage the rest onto the skin for that glorious shine.
- Stuff the cavity with lemon quarters and onion wedges. If you want a neat package, tie the legs with kitchen twine.
- Spread the chestnuts around the chicken in the roasting pan so they soak up the glorious pan juices and toast into little edible ornaments.
- Roast the chicken in the hot oven for 20-25 minutes to crisp the skin, then reduce the heat to 350°F (175°C). Continue roasting for 60-75 minutes, or until the thickest part of the thigh hits 165°F (75°C).
- Baste halfway through with the pan juices to keep the meat juicy and the skin glossy. Think of it as a spa treatment for the bird.
- Remove from the oven and let rest 10-15 minutes. Meanwhile, skim off excess fat from the pan and simmer the juices with white wine or stock to make a quick pan sauce; scrape up the fond for maximum flavor.
- Carve and serve with the roasted chestnuts and pan sauce. Garnish with a thyme sprig if you’re feeling especially festive.
Good to Know
Chestnuts add a gentle sweetness and a chewy bite that pairs perfectly with roast chicken and citrus. They turn every slice into a little holiday treasure.
If you’re aiming for speed, use store-bought pre-roasted chestnuts; your oven will thank you, and so will your timeline.
Tips
- Pat the chicken dry thoroughly. Moisture equals soggy skin, and soggy skin is not the vibe.
- Roast hot at first to develop that crinkly, crispy skin, then finish low and slow for juicy meat.
- Let the chicken rest before carving so the juices stay put—nobody wants a dry slice.
- Chestnuts add charm, but pre-roasted ones make life easier. Your oven, your rules.
Variations
- Citrus twist: add the zest of an orange to the herb butter and splash a bit of orange juice into the pan sauce for brightness.
- Herb swap: swap rosemary for sage for a warmer, earthy note.
- Creamy finish: swirl a teaspoon of cream into the pan sauce after reducing for a silky finish.
- Speedy bird: spatchcock the chicken for faster roasting if you’re short on time.
Serving Suggestions
Pair with creamy mashed potatoes, roasted root vegetables, and a dollop of cranberry sauce for extra holiday sparkle. Drizzle the pan sauce over the slices and garnish with a fresh thyme sprig.
