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: 6 servings
Ingredients: 1 whole chicken (about 4-5 lbs); 2 tablespoons olive oil; 1 tablespoon sea salt; 1 teaspoon black pepper; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 lemon, quartered; 1 onion, quartered; 4 cloves garlic, crushed; 3 carrots, chopped; 2 parsnips, chopped; 1 cup brussels sprouts, halved; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Festive Inspirations

When it comes to holiday gatherings, nothing brings people together like a perfectly roasted chicken. I love the way the aromas fill the kitchen, creating an inviting atmosphere. This Seasonal & Festive Holiday Roast Chicken is a centerpiece that not only looks stunning but also delivers incredible flavor. With a blend of seasonal herbs and spices, every bite is a reminder of cozy holiday memories. Join me in preparing this delightful dish that has become a cherished tradition in my home!

Created by

Ottilie James

Last updated on 2026-01-26T02:33:35.010Z

One year, I decided to experiment with my traditional roast chicken recipe, adding a blend of seasonal spices and citrus to enhance the flavors. The result was beyond my expectations—a crispy skin with juicy, flavorful meat. The secret is to let the chicken marinate for a few hours; this allows the flavors to penetrate deeply, ensuring each bite bursts with taste.

I've also discovered that roasting the bird on a bed of root vegetables not only adds an extra layer of deliciousness but also creates a gorgeous presentation. It’s remarkable how simple ingredients can turn a standard dish into a holiday feast that everyone will rave about!

Why You Will Love This Recipe
Aromatic herbs and subtle citrus create a festive flavor profile
The skin comes out perfectly crisp, while the meat stays juicy
The one-pan roast makes for easy cleanup!

Mastering the Roast

The key to achieving a perfect roast chicken lies in the preparation of the bird. Patting the chicken dry not only helps the skin to crisp up beautifully during roasting but also allows the seasoning to adhere better. Consider letting the chicken sit uncovered in the refrigerator for a few hours or overnight to dry out the skin further—this will enhance the final texture, resulting in a truly golden and crispy skin.

When seasoning, be sure to get under the skin if possible. Gently spreading your fingers between the skin and the meat creates an opportunity for the aromatic herbs and spices to penetrate deeper, infusing flavor throughout. Additionally, experimenting with compound butters mixed with fresh herbs can provide even more depth to the chicken's flavor; simply place the mixture under the skin before roasting.

Choosing and Preparing Vegetables

The choice of vegetables is integral to complementing the flavors of the roast chicken. Carrots and parsnips bring natural sweetness and earthiness, while brussels sprouts add a lovely crunch. Aim to cut the veggies into similar sizes to ensure even cooking. For more versatility, you can substitute with seasonal vegetables like sweet potatoes, turnips, or even seasonal root vegetables like rutabaga, which adds a unique twist to the dish.

To enhance the caramelization of your vegetables, give them a head start by roasting them in the oven for about 20 minutes before adding the chicken. This technique can lead to beautifully roasted vegetables—golden edges with a tender inside that harmonizes flawlessly with the juicy chicken. Give them a gentle toss halfway through to ensure even browning.

Ingredients

For the Roast Chicken

1 whole chicken (about 4-5 lbs)
2 tablespoons olive oil
1 tablespoon sea salt
1 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 lemon, quartered
1 onion, quartered
4 cloves garlic, crushed

For the Vegetables

3 carrots, chopped
2 parsnips, chopped
1 cup brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Prepare the Chicken

Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels and place it in a roasting pan. Rub the olive oil all over the chicken, then season generously with salt, pepper, rosemary, and thyme. Stuff the cavity with the lemon, onion, and garlic.

Prepare the Vegetables

In a large bowl, toss the carrots, parsnips, and brussels sprouts with olive oil, salt, and pepper. Scatter the vegetables around the chicken in the roasting pan.

Roast the Chicken

Roast in the preheated oven for about 90 minutes or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through for extra flavor.

Serve

Remove from the oven, let the chicken rest for 10 minutes, then carve and serve with the roasted vegetables.

Pro Tips

For an extra flavor boost, marinate the chicken overnight in the fridge. The longer the chicken sits in the seasoning, the more flavorful it will be. Use the leftover carcass to make a delicious homemade stock!

Make-Ahead Tips

This roast chicken can be a great make-ahead option. If you're hosting a gathering, consider prepping the chicken the night before. After seasoning, cover it and refrigerate it; this not only flavors the meat but also allows for a stress-free cooking experience the next day. Just remember to bring it to room temperature before roasting to ensure even cooking.

Vegetables can also be chopped a day ahead and stored in an airtight container. To save time on the day of your gathering, you can even roast them ahead of time and reheat them briefly in the oven for about 10 minutes just before serving. This way, you’ll have everything ready without the last-minute rush.

Storage and Reheating

Storing leftovers is simple. Allow the roast chicken to cool completely, then carve and store the meat in an airtight container in the refrigerator for up to four days. Any leftover vegetables should be stored similarly. For longer storage, consider freezing the carved chicken; it will last up to three months in the freezer. Make sure to label your containers with dates for easy tracking.

When reheating, I recommend doing so in a 325°F (160°C) oven for about 20-25 minutes or until heated through to avoid drying out the meat. Alternatively, you can reheat chicken in the microwave, covering it with a damp paper towel to retain moisture. The flavor still holds remarkably well, although the skin won't retain its crispiness in the microwave.

Questions About Recipes

→ Can I use frozen chicken for this recipe?

It's best to use a thawed chicken for even cooking. If using frozen, make sure to fully thaw it in the refrigerator before cooking.

→ What sides pair well with roast chicken?

Classic sides like mashed potatoes, green beans, or stuffing complement roast chicken beautifully.

→ How can I tell if my chicken is done?

The internal temperature should reach 165°F (75°C) in the thickest part of the thigh. Use a meat thermometer for accuracy.

→ Can I make this recipe ahead of time?

You can prep the chicken and marinate it a day in advance, but it's best served fresh. Leftovers can be stored in the refrigerator for 3-4 days.