Savor the Flavor with Sage Orange Christmas Chicken

Experience the festive taste of Sage Orange Christmas Chicken, a delightful centerpiece for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1.5 kg Whole Chicken Bring to room temperature before roasting.
0.5 cup Softened Butter Can substitute with olive oil for a lighter version.
2 tbsp Olive Oil Vegetable oil is a substitute if needed.

For the Herb Mixture

1 orange Orange Zest Can substitute with lemon zest.
1 lemon Lemon Zest Can be omitted if preferred.
2 cloves Garlic Minced or crushed; garlic powder can be used as a substitute.
1 tbsp Fresh Sage Finely chopped; can substitute with 1 tsp dried sage.
2 tsp Fresh Thyme Dried thyme can substitute, use about 1/3 of the amount.
1 tsp Salt Adjust according to dietary preferences.
0.5 tsp Black Pepper Opt for freshly ground pepper for the best flavor.

For Roasting

2 Oranges Halved; can substitute with clementines.
1 Onion Quartered; shallots can be used as an alternative.
2 Garlic Bulbs Halved; can use pre-peeled cloves.
10 Fresh Thyme Sprigs Can skip if fresh thyme leaves are already in the mixture.
6 Sage Leaves Optional garnish.

For the Sauce

1 cup White Wine Can substitute chicken broth for non-alcoholic version.

Equipment

Roasting dish
Mixing bowl
Meat Thermometer

Method

Preparation Steps

In a mixing bowl, blend together the softened butter, orange zest, lemon zest, minced garlic, finely chopped fresh sage, and fresh thyme. Season with salt and pepper.
Let the whole chicken rest at room temperature for 45 minutes. Loosen the skin and spread the butter mixture under it.
In a roasting dish, scatter halved oranges, quartered onion, and halved garlic bulbs. Add thyme and sage leaves.
Place the chicken on top of the aromatics, drizzle with olive oil, and season with salt and pepper. Pour white wine around the chicken.
Preheat the oven to 180°C (350°F) and roast the chicken for 45-60 minutes until the skin is golden and the internal temperature reaches 72°C (165°F).
Once cooked, let the chicken rest for at least 10 minutes before carving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 7mgCalcium: 20mgIron: 1mg

Notes

Ensure the chicken is at room temperature before roasting for even cooking. Use a meat thermometer to check for doneness, and always let the chicken rest before carving.

Tried this recipe?

Let us know how it was!