Description
This Sticky Glazed Christmas Chicken recipe features tender, bone-in chicken thighs and drumsticks coated in a rich, festive glaze made from orange zest, orange juice, cider vinegar, brown sugar, and warming spices. The chicken is slow cooked until ultra-sticky and infused with aromatic star anise and cinnamon, creating a deliciously fragrant dish perfect for holiday gatherings. Served on a bed of fresh leafy greens and garnished with orange zest curls, this flavorful recipe offers a delightful alternative to traditional Christmas ham with an unforgettable glaze.
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
Garnish & Sides
- 2 oranges, cut into wedges or halved then sliced
- Good value leafy greens (such as endive, watercress) for the bed
- Orange zest curls
Instructions
- Prepare the Chicken: Begin by preheating your oven to a moderate temperature. Pat dry the chicken thighs and drumsticks to ensure crisp skin and better glaze adherence. Arrange the chicken pieces in a roasting pan or ovenproof dish in a single layer to allow even cooking.
- Make the Glaze: In a mixing bowl, combine the 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 the sugar dissolves and the mixture is well blended. This mixture will create a sticky and flavorful glaze that coats the chicken beautifully.
- Coat the Chicken: Pour the glaze over the chicken pieces, turning them to ensure every part is evenly coated. The citrus and spices will infuse into the chicken while cooking, resulting in a tender and aromatic dish.
- Roast the Chicken: Place the roasting pan in the preheated oven. Cook the chicken for approximately 60 minutes, basting occasionally with the pan juices to keep the glaze sticky and the meat moist. Monitor the chicken towards the end for caramelization without burning. The skin should be golden and sticky, and the meat cooked through to an internal temperature of 75°C / 165°F.
- Prepare Garnishes and Serve: While the chicken roasts, prepare the orange wedges and leafy greens. Once the chicken is done, remove it from the oven and let it rest for a few minutes. Arrange the leafy greens on a serving platter or individual plates, place the glazed chicken on top, and garnish with orange wedges and orange zest curls for a festive touch.
Notes
- Recipe video available to guide you through the steps.
- This glaze is inspired by classic Christmas ham glazing but adapted for chicken, making it more affordable and offering a higher glaze-to-meat ratio.
- The chicken is practically slow-cooked during roasting, resulting in ultra-tender meat and a sticky, flavorful coating.
- Use bone-in, skin-on chicken for the best flavor and succulent texture.
- For a different vinegar flavor, white wine, sherry, or champagne vinegar can be substituted for cider vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 564 kcal
- Sugar: 18 g
- Sodium: 792 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 208 mg
