Sticky Glazed Christmas Chicken

Ultra-sticky, caramelized holiday chicken with a warm brown sugar, orange, and spice glaze inspired by classic Christmas ham. Bone-in, skin-on pieces are marinated for 24 hours then roasted to deep golden perfection. Feeds 6 to 8 people with no carving required.

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Prep Time 10

Cook Time 1

Marinating Time (mins) 1

Total Time 1 10

Servings: 8 portions

Course: Dinner, Holiday, Main Course

Cuisine: American, Western

Calories: 564

Ingredients Equipment Method Notes

Ingredients

2.4 lb chicken thighs, skin-on, bone-in about 1.2 kg
1.6 lb chicken drumsticks or substitute with more thighs
5 tsp orange zest from about 2 oranges
0.5 cup orange juice freshly squeezed from the zested oranges
0.25 cup apple cider vinegar substitute white wine, sherry, or champagne vinegar
0.5 cup brown sugar, lightly packed
2 tbsp Dijon mustard
1 tbsp olive oil
2 tsp ground cinnamon
1.5 tsp ground allspice
1 tsp ground ginger
2 whole star anise
2 tsp salt
0.5 tsp black pepper
2 oranges cut into wedges or halved then sliced, for serving
2 handfuls leafy greens endive or watercress, for the serving bed

Equipment

2 large rimmed baking trays
Aluminum foil and parchment paper
Large ziplock bag
Whisk and mixing jug or bowl
Basting Brush

Method

Whisk all marinade ingredients together in a jug or bowl until the sugar and salt are fully dissolved. Do not mix in the ziplock bag. Use a proper whisk for best results.
Pour the marinade over the chicken in a large ziplock bag. Seal and massage until all pieces are thoroughly coated. Refrigerate for ideally 24 hours, minimum 3 hours, up to 48 hours is fine.
Preheat oven to 390 degrees F (200 C), or 350 degrees F (180 C) for fan or convection.
Line 2 large rimmed baking trays with foil first, then a layer of parchment paper on top. This double lining makes cleanup much easier.
Distribute chicken in a single layer across both trays. Pour all the marinade over the chicken evenly. Roast for 30 minutes.
Continue roasting for another 20 minutes, basting with pan juices every 5 to 7 minutes. The juices will start watery but thicken and darken in the final 10 minutes. Once syrupy, baste more frequently and generously. Switch tray positions halfway through this final stage for even browning.
Baste one final time just before plating. Arrange leafy greens on a large platter, pile the sticky chicken on top, and garnish with orange slices and zest curls. Serve immediately.

Notes

Skin-on, bone-in chicken is essential for proper caramelization and juicy meat. If pan juices have not thickened to a syrup by the 50-minute mark, remove the chicken, tent with foil to keep warm, and return the empty trays to the oven for a few minutes until reduced. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.