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Sage Orange Christmas Chicken

Savor the Flavor with Sage Orange Christmas Chicken

Enjoy the festive flair of Sage Orange Christmas Chicken, a savory centerpiece that impresses guests this holiday season.
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Prep Time 45 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 kg Whole Chicken The star of the dish, always bring to room temperature before roasting.
  • 0.5 cup Softened Butter Can substitute with olive oil for a lighter version.
  • 2 tbsp Olive Oil Promotes browning and crisp skin.
For the Herb Mixture
  • 1 zest Orange If not available, lemon zest can be used.
  • 1 zest Lemon Can be omitted if you prefer a simpler profile.
  • 2 cloves Garlic Minced or crushed; garlic powder can be used as a substitute.
  • 1 tbsp Fresh Sage Finely chopped; dried sage may be substituted at 1 tsp.
  • 2 tsp Fresh Thyme Contributes subtle earthiness.
  • 1 tsp Salt Adjust according to dietary preferences.
  • 0.5 tsp Black Pepper Freshly ground is preferred.
For Roasting
  • 2 pieces Oranges Halved for infusion.
  • 1 piece Onion Quartered.
  • 2 bulbs Garlic Halved.
  • 10 pieces Fresh Thyme Sprigs For roasting.
  • 6 leaves Sage Leaves Optional garnish.
For the Sauce
  • 1 cup White Wine For a non-alcoholic version, use chicken broth.

Equipment

  • Mixing bowl
  • Roasting dish
  • Meat Thermometer

Method
 

Preparation Steps
  1. In a mixing bowl, blend together ½ cup softened butter, the zest of one orange, zest of one lemon, two minced garlic cloves, one tablespoon finely chopped fresh sage, and two teaspoons of fresh thyme. Season generously with one teaspoon of salt and half a teaspoon of black pepper.
  2. Let the whole chicken rest at room temperature for 45 minutes. Loosen the skin over the breasts and drumsticks, and spread the seasoned butter mixture evenly under the skin.
  3. In a spacious roasting dish, scatter the halved oranges, quartered onion, and halved garlic bulbs. Add a few sprigs of fresh thyme and sage leaves.
  4. Place the chicken on top of the aromatic layer in the roasting dish. Drizzle with two tablespoons of olive oil and season with salt and pepper. Pour one cup of white wine around the chicken.
  5. Preheat the oven to 180°C (350°F) and roast the chicken for 45-60 minutes, until the skin is golden brown and internal temperature reaches 72°C (165°F).
  6. Once cooked, let the chicken rest for at least 10 minutes before carving.

Nutrition

Serving: 177gCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 450mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Ensure the chicken is at room temperature before roasting for even cooking. Drizzle the pan sauce over sides for enhanced flavor.

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