Description
Sticky Glazed Christmas Chicken is a festive, flavorful recipe featuring tender chicken thighs and drumsticks coated in a rich, sweet, and spiced orange glaze. Inspired by the traditional Christmas ham glaze, this dish delivers a perfect balance of citrus, warm spices, and a sticky caramelized finish, making it an irresistible centerpiece for holiday gatherings.
Ingredients
Scale
Chicken
- 1.2 kg / 2.4 lb chicken thighs, skin on, bone in
- 800 g / 1.6 lb chicken drumsticks, or more thighs
Glaze
- 5 tsp orange zest (from 2 oranges)
- 1/2 cup orange juice (from the zested oranges)
- 1/4 cup cider vinegar (substitute white wine, sherry, or champagne vinegar if desired)
- 1/2 cup lightly packed brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 tsp ground cinnamon
- 1 1/2 tsp allspice
- 1 tsp ground ginger
- 2 whole star anise
- 2 tsp salt
- 1/2 tsp black pepper
Garnish and Serving
- 2 oranges, cut into wedges or halved then sliced
- Good value leafy greens such as endive or watercress for the bed
- Orange zest curls for garnish
Instructions
- Prepare the Chicken: Rinse and pat dry the chicken thighs and drumsticks. Ensure they have skin on and bone-in for optimal flavor and texture. Set aside while preparing the glaze.
- Make the Orange Glaze: In a medium bowl, combine the orange zest and juice from the two oranges, cider vinegar, brown sugar, Dijon mustard, olive oil, ground cinnamon, allspice, ground ginger, star anise, salt, and black pepper. Mix thoroughly to ensure the sugar dissolves and spices are well incorporated.
- Marinate the Chicken: Place the chicken pieces in a large bowl or tray and pour the prepared glaze over them. Toss well to coat all pieces evenly. Allow the chicken to marinate for at least 30 minutes to an hour if time permits, to deepen the flavors.
- Preheat and Prepare to Cook: Preheat your oven to 180°C (350°F). Line a large roasting tray with foil or parchment paper for easy cleanup and to prevent sticking.
- Roast the Chicken: Arrange the chicken thighs and drumsticks on the tray skin-side up. Spoon some of the glaze over the pieces to ensure they are well coated. Roast in the oven for about 50 to 60 minutes, or until the chicken is cooked through, tender, and the glaze is thick, sticky, and caramelized on the outside.
- Add Orange Wedges: About 15 minutes before the end of cooking, tuck the orange wedges around the chicken on the tray to roast alongside, softening and absorbing the glaze flavors.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 5 to 10 minutes. This helps the juices redistribute and thickens the glaze further.
- Serve: Arrange a bed of leafy greens like endive or watercress on serving plates. Place the glazed chicken pieces on top, garnish with roasted orange wedges and orange zest curls. Serve immediately for an impressive and festive meal.
Notes
- Recipe video above demonstrates the entire cooking process for visual guidance.
- This glaze is inspired by the classic Christmas ham but adapts perfectly to chicken, offering a less expensive yet equally delicious alternative.
- The sticky glaze provides a rich, caramelized coating that enhances the festive spices and citrus flavors.
- Using skin-on, bone-in chicken pieces ensures succulent meat that stays tender through roasting.
- Marinating the chicken enhances flavor depth but can be skipped if short on time.
- Orange zest curls add a lovely decorative touch and an extra hint of citrus aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 564 kcal
- Sugar: 18 g
- Sodium: 792 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 208 mg
