Description
Sticky Glazed Christmas Chicken features tender, bone-in chicken thighs and drumsticks enveloped in a sweet and spiced orange glaze. This festive dish combines citrus zest, brown sugar, warm spices, and vinegar to create a sticky coating reminiscent of classic Christmas ham, making it an easy and affordable holiday centerpiece with succulent, melt-in-your-mouth meat.
Ingredients
Scale
Chicken
- 1.2 kg / 2.4 lb chicken thighs, skin on, bone in
- 800g / 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 (or substitute white wine, sherry or champagne vinegar)
- 1/2 cup brown sugar, lightly packed
- 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
To Serve
- 2 oranges, cut into wedges or halved then sliced
- Good value leafy greens like endive or watercress, for the bed
- Orange zest curls, for garnish
Instructions
- Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels to remove excess moisture. This helps the glaze stick better and promotes even cooking.
- Make the Glaze: In a mixing bowl, combine orange zest, orange juice, cider vinegar, brown sugar, Dijon mustard, olive oil, ground cinnamon, allspice, ground ginger, star anise, salt, and black pepper. Whisk thoroughly until well mixed and the sugar starts to dissolve.
- Marinate the Chicken: Place the chicken pieces into a large bowl or a resealable bag and pour over the glaze. Toss or massage gently to coat all pieces. Allow to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
- Preheat the Oven: Set your oven to 180°C (350°F). Prepare a roasting tray lined with foil or parchment for easy cleanup.
- Roast the Chicken: Arrange the glazed chicken pieces skin side up on the tray. Scatter the star anise from the marinade over the chicken as well. Roast in the preheated oven for approximately 50-60 minutes, basting the chicken occasionally with the pan juices to build up a sticky glaze. The chicken is done when the internal temperature reaches 75°C (165°F) and the skin is caramelized.
- Add Orange Slices: About 10 minutes before the end of roasting, add the orange wedges or slices around the chicken on the tray to warm and slightly caramelize.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute making the meat tender and juicy.
- Serve: Arrange leafy greens on a large serving platter and place the rested chicken on top. Garnish with fresh orange zest curls and the roasted orange slices for a festive presentation. Serve warm and enjoy the sticky, aromatic glaze with the tender chicken.
Notes
- Recipe video available above for step-by-step guidance.
- This glaze is inspired by traditional Christmas ham glazes but applied to chicken for a more economical and easier-to-prepare festive dish.
- The chicken is practically slow-cooked in flavor and tenderness due to the lengthy roasting time and sticky glaze.
- Use bone-in, skin-on pieces to maximize flavor and retain moisture during cooking.
- You can substitute cider vinegar with white wine, sherry, or champagne vinegar based on availability or preference.
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
