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); 1 cup chicken broth; 1/4 cup olive oil; Salt and pepper to taste; 1 tablespoon dried thyme; 1 tablespoon dried rosemary; 1 tablespoon garlic powder; 2 lemons, quartered; 1 onion, quartered; 4 large carrots, chopped; 4 medium potatoes, diced; 2 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon fresh parsley, chopped (for garnish)

Highlighted under: Holiday Recipe Collection

During the holidays, I love to gather friends and family around the dinner table, and nothing impresses quite like a perfectly roasted chicken. For me, this Seasonal & Festive Holiday Roast Chicken brings together seasonal flavors that evoke warm memories of festive gatherings. The aroma of herbs and spices fills my kitchen, setting the tone for a cozy celebration. I’ve experimented with various seasonings, and this recipe truly highlights the beauty of simple, fresh ingredients transforming into a memorable centerpiece for any holiday feast.

Created by

Noelle Chambers

Last updated on 2026-01-26T04:25:34.594Z

When I first made this roast chicken for holiday dinner, I wanted something that felt special without being overly complicated. The secret lies in brining the chicken beforehand, which ensures it stays juicy and flavorful even after roasting. I let mine soak in a simple brine of salt, sugar, and herbs, absorbing all that goodness for hours.

Another detail that I love is the use of seasonal vegetables. Roasting carrots and potatoes alongside the chicken not only enhances the flavor but creates a beautiful presentation. It’s an experience that turns a simple roast into an unforgettable meal full of warmth and joy.

Why You'll Love This Recipe
Crispy, golden skin that crackles with flavor
Moist, tender meat that falls off the bone
Aromatic herbs that fill your home with holiday cheer

Mastering the Roast

Achieving that perfect golden skin on your roast chicken is all about preparation and technique. The brining process not only enhances the flavor but also ensures the meat remains juicy and tender during roasting. Remember to rinse the chicken well after brining; this removes excess salt and will prevent it from being overly salty. The olive oil rub mixed with the herbs will help create that beautiful crispness. I recommend using a high-quality extra virgin olive oil for the best flavor.

When roasting, it's essential to maintain an even oven temperature. If you notice the skin browning too quickly, you can tent the chicken with aluminum foil for the last 20-30 minutes of cooking. This technique will help to prevent burning while keeping the chicken moist. Using a reliable meat thermometer will ensure you hit that perfect internal temperature of 165°F (75°C) without any guesswork.

Choosing Seasonal Vegetables

For the roasted vegetables, feel free to get creative with what’s in season. Carrots and potatoes are classic choices, but parsnips, squash, or Brussels sprouts could add variety. Just ensure that whatever you choose is cut to a similar size for even roasting. To add a touch of sweetness, consider drizzling a little honey or maple syrup over the vegetables for the last 10 minutes of roasting; it caramelizes beautifully and complements the chicken perfectly.

When preparing the roasted vegetables, coat them evenly in olive oil, salt, and pepper. This not only enhances their flavor but also promotes that desirable golden caramelization. Don’t overcrowd the baking dish; vegetables need space to roast effectively. If they are too close together, they will steam instead of roast, resulting in a less appealing texture.

Ingredients

For the Roast Chicken

1 whole chicken (about 4-5 lbs)
1 cup chicken broth
1/4 cup olive oil
Salt and pepper to taste
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon garlic powder
2 lemons, quartered
1 onion, quartered

For the Roasted Vegetables

4 large carrots, chopped
4 medium potatoes, diced
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Brine the Chicken

In a large bowl or container, mix 1/4 cup of salt, 1/4 cup of sugar, and 4 cups of water to create a brine. Submerge the chicken in the brine, cover, and refrigerate for at least 4 hours or overnight.

Prepare the Chicken

Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels. Rub the outside with olive oil and season with salt, pepper, thyme, rosemary, and garlic powder. Stuff the cavity with lemon and onion quarters.

Roast the Chicken

Place the chicken breast side up in a roasting pan and pour the chicken broth into the bottom of the pan. Roast in the oven for 90 minutes, basting with the pan juices every 30 minutes until the internal temperature reaches 165°F (75°C).

Roast the Vegetables

While the chicken is roasting, toss the chopped carrots and potatoes in olive oil, salt, and pepper. Place them in a separate baking dish about 30 minutes before the chicken is done, and roast for the remaining time until golden and tender.

Serve

Once cooked, let the chicken rest for 15 minutes before carving. Serve with the roasted vegetables garnished with parsley.

Pro Tips

For extra flavor, feel free to add your favorite herbs or spices to the brine. Fresh herbs like thyme, rosemary, and sage work beautifully with chicken. Also, letting the chicken rest after cooking helps it retain its juices, resulting in a moist and delicious meal.

Storage and Reheating

If you have leftovers, let the chicken cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3-4 days. For longer storage, consider shredding the meat and freezing it in portions; this way, you’ll have flavorful chicken ready for quick meals like soups or salads later on.

When reheating, I recommend doing so gently to prevent the meat from drying out. Reheat covered in the oven at 325°F (165°C) until warmed through, about 20-25 minutes. For a quick fix, you can also use a microwave, but be cautious; add a splash of chicken broth to keep it moist.

Serving Suggestions

This roast chicken pairs wonderfully with a variety of sides. Consider serving it alongside a fresh green salad or creamy mashed potatoes for a comforting meal. For an enhanced experience, drizzle a simple pan gravy made from the drippings over your chicken and vegetables. This not only adds moisture but also packs a punch of flavor.

For a festive touch, garnish your roasted chicken with fresh herbs, like parsley or thyme, for a pop of color. You can also serve slices with a wedge of lemon on the side; a squeeze of fresh lemon juice just before eating brightens the flavors and enhances the overall dish.

Questions About Recipes

→ Can I use a frozen chicken?

Yes, you can use a frozen chicken, but make sure to fully thaw it in the refrigerator before brining and roasting.

→ What can I substitute for chicken broth?

If you don’t have chicken broth, you can substitute with vegetable broth or even water, though the flavor may be less intense.

→ How can I tell if the chicken is cooked through?

You can check the internal temperature with a meat thermometer; it should reach 165°F (75°C) in the thickest part of the thigh.

→ Can I make this recipe ahead of time?

You can prepare the brined chicken a day in advance and store it in the refrigerator. Roast it fresh on the day you plan to serve.