Seasonal & Festive Holiday Roast Chicken

Name: Seasonal & Festive Holiday Roast Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 4-5 lbs); 2 oranges, zested and juiced; 1 lemon, zested and juiced; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; Salt and pepper to taste; Olive oil for drizzling; 4 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 1 onion, quartered; 1 cup chicken broth

Highlighted under: Festive Table Creations

I absolutely love making this Seasonal & Festive Holiday Roast Chicken! It's a recipe that brings my family together and fills our home with delicious aromas. The blend of seasonal herbs and spices elevates the tender chicken, creating a comforting main dish. I especially enjoy serving it during gatherings, as its vibrant colors and robust flavors impress everyone at the table. Plus, the recipe allows for great flexibility with sides, making it an ideal choice for both casual dinners and festive celebrations.

Created by

Helena Wright

Last updated on 2026-01-26T05:02:37.042Z

When I first experimented with this holiday roast chicken, I discovered that marinating the chicken overnight in a mix of citrus juices and herbs significantly enhances the flavor. The acidity helps tenderize the meat, while the herbs create a fragrant crust. My guests were thrilled by the vibrant taste, and I've since made it my go-to for special occasions.

One particular Christmas, I paired it with roasted root vegetables that not only complemented the chicken beautifully but also added to the festive presentation. Trust me, using seasonal produce makes all the difference and is a fantastic tip for elevating your holiday meals!

Why You'll Love This Recipe
Aromatic herbs and zesty citrus bring out the best in tender chicken
Visually stunning dish perfect for special occasions
Versatile pairing options with seasonal sides and salads

The Choice of Herbs and Citrus

Using fresh herbs like rosemary and thyme not only enhances the flavor of the roast chicken but also adds a wonderful aroma that fills your kitchen. Fresh rosemary delivers a robust, pine-like flavor that complements the citrus notes beautifully. Thyme adds a subtle earthiness. If fresh herbs aren’t available, you could substitute dried herbs; just remember to use about one-third of the amount as dried herbs are more concentrated in flavor.

The zesty citrus fruits—oranges and lemons—play a pivotal role in keeping the chicken moist while imparting a bright flavor. Their acidity balances the richness of the roast chicken. If you're in a pinch, you can swap the citrus for other fruits, such as limes or grapefruits, keeping the same zest and juice quantities for a different yet delightful flavor profile.

Roasting Techniques for Perfection

To achieve a perfectly roasted chicken with golden, crispy skin, start by ensuring that your oven is fully preheated to 375°F (190°C). Proper preheating is crucial because it sets the stage for even cooking and helps the skin crisp up nicely. When placing your chicken above the bed of vegetables, ensure that it is centered in the pan and doesn't overlap the edges—this allows for optimal air circulation and even roasting.

Basting the chicken with the juices from the roasting pan not only enhances flavor but also promotes even browning. I recommend basting every 30 minutes, but you can do it more frequently if you prefer. If the chicken skin is browning too quickly, tent it with aluminum foil to protect it from burning while the meat reaches a safe internal temperature of 165°F (74°C).

Serving Suggestions and Leftovers

After resting for 15 minutes, carving the chicken is essential for keeping it juicy. Use a sharp carving knife and start at the breast to ensure clean cuts. Serve the chicken alongside the roasted carrots and parsnips, which will have absorbed the delicious juices from the chicken. For a festive touch, consider adding a sprinkle of pomegranate seeds or fresh parsley to the platter for color and freshness.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Roast chicken reh reheats beautifully; simply warm it in a 350°F (175°C) oven for about 15-20 minutes, covered with foil to retain moisture. You can also shred leftover chicken for use in salads or sandwiches, making it a versatile component for your post-holiday meals.

Ingredients

For the Chicken

1 whole chicken (about 4-5 lbs)
2 oranges, zested and juiced
1 lemon, zested and juiced
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt and pepper to taste
Olive oil for drizzling

For the Roasting

4 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 onion, quartered
1 cup chicken broth

Cooking Directions

Instructions

Marinate the Chicken

In a bowl, combine orange juice, lemon juice, garlic, rosemary, thyme, salt, and pepper. Rub this mixture over the chicken and inside the cavity. Drizzle with olive oil. Cover and refrigerate overnight.

Prepare for Roasting

Preheat your oven to 375°F (190°C). In a roasting pan, place the carrots, parsnips, and onion. Set the marinated chicken on top of the vegetables.

Add Broth and Roast

Pour the chicken broth around the vegetables. Roast the chicken for about 90 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken occasionally for even browning.

Rest and Serve

Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. Serve with the roasted vegetables.

Enjoy Your Meal!

Pro Tips

For additional flavor, try adding a splash of white wine to the broth before roasting. This adds depth to the sauce and makes a delicious gravy!

Make-Ahead Tips

To make your holiday meal prep easier, you can marinate the chicken up to one day in advance. This allows the flavors to deepen, making for an even more delicious roast. Just make sure to bring the chicken to room temperature for about 30 minutes before roasting, as this helps it cook evenly.

You can also prep the vegetables in advance. Chop the carrots, parsnips, and onions a day ahead and store them in a zip-top bag in the fridge. This ensures that when it’s time for roasting, all you have to do is arrange them in the pan and place your marinated chicken on top.

Scaling the Recipe

If you're cooking for a larger crowd, you can easily scale this recipe. For every additional chicken, you may want to increase the marinade ingredients proportionately. Just make sure you have adequate space in your roasting pan and that your oven can accommodate multiple chickens without overcrowding, which can lead to uneven cooking.

Conversely, if you're cooking for fewer people, you can halve the recipe and use a smaller chicken, around 3-4 lbs. This will reduce cooking time slightly, so be sure to check the internal temperature earlier, around the 60-75 minute mark, to avoid overcooking.

Common Troubleshooting

If you find that your chicken is cooking too slowly or unevenly, consider positioning the rack in the center of your oven to allow for optimal heat circulation. Avoid opening the oven door too frequently, as this lets out heat and can prolong cooking time.

If the skin is not as crispy as you'd like, you could try increasing the oven temperature to 400°F (200°C) for the last 10-15 minutes of roasting. Just be sure to keep a close eye to prevent burning, especially if you have added aluminum foil.

Questions About Recipes

→ Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken a day in advance and roast it on the day of your event.

→ What can I substitute for the fresh herbs?

You can use dried herbs. Use about one-third of the amount compared to fresh herbs.

→ How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C) in the thickest part of the chicken.

→ Can I roast other vegetables with the chicken?

Yes! Feel free to add any seasonal vegetables you enjoy, such as Brussels sprouts or sweet potatoes.