Description
This Sticky Glazed Christmas Chicken recipe combines savory and sweet flavors, featuring tender chicken thighs and drumsticks coated in a rich orange and spice glaze. The dish is perfect for festive occasions, offering a beautiful balance of tangy orange, warm cinnamon, and aromatic star anise, served atop a bed of fresh leafy greens.
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 (substitute with 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 value leafy greens (such as endive, watercress, for the bed)
- Orange zest curls (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. This helps the glaze stick better and promotes crispy skin during cooking.
- Make the Glaze: In a bowl, combine orange zest, orange juice, cider vinegar, brown sugar, Dijon mustard, olive oil, ground cinnamon, allspice, ground ginger, salt, and black pepper. Stir well until the sugar dissolves and the mixture is smooth.
- Marinate the Chicken: Place the chicken pieces in a large bowl or ziplock bag and pour the glaze over them. Add the whole star anise. Toss everything together thoroughly to ensure all pieces are coated. Marinate for at least 30 minutes, preferably 1 hour, in the refrigerator.
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking the chicken.
- Bake the Chicken: Arrange the chicken pieces skin side up in a roasting pan or baking dish. Pour the glaze and star anise over the chicken. Scatter the orange wedges around the chicken. Bake uncovered for about 60 minutes, basting occasionally with the pan juices to build up a sticky glaze and ensure even cooking. The chicken is done when juices run clear and an internal temperature of 75°C (165°F) is reached.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Arrange the good value leafy greens on a serving platter, place the glazed chicken pieces on top, garnish with orange zest curls, and serve immediately for a festive meal.
Notes
- Note 1: Using a mix of chicken thighs and drumsticks adds variety in texture; bone-in and skin-on pieces retain moisture and enhance flavor.
- Note 2: If preferred, white wine, sherry, or champagne vinegar can be used instead of cider vinegar for slight variations in acidity.
- Note 3: Orange zest curls add an attractive and fragrant garnish to the finished dish.
- To achieve a sticky glaze, frequent basting during baking is recommended.
- Ensure chicken is cooked through by checking internal temperature with a meat thermometer.
