Description
This Sticky Glazed Christmas Chicken is a festive and flavorful roast chicken recipe that uses a richly spiced orange marinade to create a deep golden, sticky glaze. Featuring bone-in, skin-on chicken thighs and drumsticks, the marinade includes warm spices like cinnamon, allspice, and star anise, balancing sweetness and acidity. The chicken is marinated for optimal flavor absorption, then slow roasted to develop caramelized, juicy pieces perfect for holiday gatherings, served on a bed of fresh leafy greens with vibrant orange slices for a fresh contrast.
Ingredients
Scale
Chicken
- 1.2 kg / 2.4 lb chicken thighs, skin on, bone in
- 800g / 1.6 lb chicken drumsticks, or more thighs
Marinade
- 5 tsp orange zest (from 2 oranges)
- 1/2 cup orange juice (from the zested oranges)
- 1/4 cup cider vinegar (or 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
Serving and Garnishes
- 2 oranges, cut into wedges or halved then sliced
- Good value leafy greens such as endive or watercress, for the bed
- Orange zest curls (made by twisting thin orange strips around a wooden spoon handle)
Instructions
- Marinate Chicken: Mix all marinade ingredients in a jug until well combined. Place the chicken thighs and drumsticks into a large ziplock bag and pour the marinade over. Seal and massage the bag to evenly coat the chicken. Refrigerate and marinate ideally for 24 hours; minimally 3 hours, though 12 hours is acceptable for best flavor penetration.
- Preheat Oven and Prepare Trays: Preheat the oven to 200°C/390°F (180°C fan). Line two baking trays with foil followed by parchment or baking paper to prevent sticking and aid cleanup.
- Arrange Chicken and Roast: Distribute the marinated chicken pieces evenly on the prepared trays and pour the remaining marinade over the chicken. Roast in the oven for 30 minutes to start the cooking and flavor infusion.
- Continue Roasting and Basting: Roast for an additional 20 minutes, basting with pan juices two to three times during this period. The juices will begin watery but will thicken and darken near the final 10 minutes. Increase basting frequency and quantity as the glaze thickens to develop a deep golden sticky coating.
- Swap Tray Positions: When the top tray is nearly done, switch the tray positions by moving the bottom tray to the top rack and placing the top tray underneath. This ensures even finishing so all chicken pieces are caramelized to perfection simultaneously.
- Final Basting Before Serving: Remove chicken from oven and baste one final time with the sticky pan juices for extra glaze and shine.
- Serve: Arrange leafy greens such as endive or watercress on a serving platter, pile the sticky glazed chicken on top, and garnish with orange wedges and orange zest curls for a festive presentation.
Notes
- Chicken: Skin-on, bone-in pieces are essential for best glaze caramelization and juiciness. Whole chicken is not recommended without adjusting marinade volume and cooking technique. Boneless skinless options require a modified cooking process with glaze simmering and shorter cooking times.
- Marinating Container: A ziplock bag ensures even marinade coating. If using a bowl, increase marinade volume by 50% and toss chicken periodically but do not pour the extra marinade when roasting to avoid excess liquid and saltiness.
- Orange Zest Curls: Use a zester or sharp knife to cut thin strips of zest, twist around a wooden spoon handle and allow to set for 15+ minutes to hold the curl shape.
- Glaze Adjustment: If juices have not thickened by 50 minutes, remove chicken and cover to keep warm, return trays empty to the oven to reduce liquid to a syrup, then use syrup for basting.
- Storage and Make Ahead: Leftovers keep for 4 days refrigerated or can be frozen. Reheat in the microwave or oven at 180°C/350°F for about 15 minutes. You can also marinate chicken and freeze immediately, then thaw and cook later without losing flavor or texture.
Nutrition
- Serving Size: 1 serving (approx. 200-250g chicken with glaze)
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
