Description
Sticky Glazed Christmas Chicken is a festive and flavorful dish featuring tender, bone-in chicken thighs and drumsticks coated in a rich, orange-spiced glaze. The combination of orange zest, cider vinegar, brown sugar, and warm spices like cinnamon and allspice creates a deliciously sticky and aromatic coating. This recipe offers the perfect balance of sweet and savory, ideal for holiday meals or special occasions. Served on a bed of fresh leafy greens and garnished with orange zest curls, it’s a crowd-pleaser that’s easier and more affordable than traditional Christmas ham.
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 and Serving
- 2 oranges, cut into wedges or halved then sliced
- Good quality leafy greens such as endive or watercress (for the bed)
- Orange zest curls (for decoration)
Instructions
- Prepare the Chicken: Rinse and pat dry the chicken thighs and drumsticks. This ensures the glaze will stick better and the chicken will cook evenly.
- Make the Glaze: In a bowl, combine the orange zest, orange juice, cider vinegar, brown sugar, Dijon mustard, olive oil, ground cinnamon, allspice, ground ginger, salt, and black pepper. Whisk together until the brown sugar dissolves and the mixture is smooth.
- Marinate: Place the chicken pieces into a large container or bowl and pour over the glaze mixture, add the whole star anise. Toss the chicken in the glaze to coat all pieces thoroughly. Allow to marinate for at least 30 minutes, or up to a few hours in the refrigerator for deeper flavor.
- Preheat the Oven: Set your oven to 180°C (350°F) and prepare a roasting tray or baking dish.
- Roast the Chicken: Arrange the marinated chicken pieces skin-side up in the prepared roasting tray. Pour over any remaining marinade and add the orange wedges among the chicken pieces. Roast in the preheated oven for about 60 minutes, basting occasionally with the pan juices to build up a sticky glaze and ensure the chicken is moist and flavorful.
- Check for Doneness: The chicken is done when the internal temperature reaches 75°C (165°F) and the skin is caramelized and sticky. The meat should be tender and juicy.
- Rest and Serve: Remove the chicken from the oven and let rest for 5-10 minutes. Serve on a bed of fresh leafy greens, garnished with orange zest curls and the roasted orange slices for a festive presentation.
Notes
- Recipe video available to guide you through each step.
- This glaze is inspired by classic Christmas ham glazes but adapted for chicken, creating a more affordable and glaze-rich option.
- The chicken is effectively slow cooked in the oven, resulting in ultra-tender meat and a deeply flavorful sticky coating.
- Using bone-in, skin-on pieces keeps the meat juicy and flavorful during roasting.
- Adjust the sweetness by modifying the amount of brown sugar to your taste.
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
