Christmas Roast Chicken with Glazed Fruits and Cognac

Name: Christmas Roast Chicken with Glazed Fruits and Cognac
Prep time: 130 min
Total time: 130 min
Yield: 10 servings
Cuisine: Française
Ingredients: 1 whole free-range chicken (about 2 kg / 4.4 lbs); 3 tablespoons softened unsalted butter; 1 cup freshly squeezed clementine juice; 3 tablespoons cognac; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 cup cooked chestnuts; 6 dried figs; 6 pitted prunes; 4 slices canned pineapple; 6 cocktail cherries; ½ cup heavy cream; Salt and freshly ground black pepper

By Marie Lefebvre · Updated November 1, 2026

A golden, herb-buttered Christmas chicken glazed with clementine juice and cognac, surrounded by caramelized preserved fruits. The silky pan sauce makes this a show-stopping centerpiece for any holiday table.

Prep⏱️ 130 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

1 whole free-range chicken (about 2 kg / 4.4 lbs)
3 tablespoons softened unsalted butter
1 cup freshly squeezed clementine juice
3 tablespoons cognac
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 cup cooked chestnuts
6 dried figs
6 pitted prunes
4 slices canned pineapple
6 cocktail cherries
½ cup heavy cream
Salt and freshly ground black pepper

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

Amazon affiliate links

Directions

1
Remove the chicken from the refrigerator 30 minutes before cooking. Preheat the oven to 350°F (180°C).
2
Mix the softened butter with fresh thyme leaves, salt, and pepper. Gently slide the herbed butter under the breast skin and rub the outside of the chicken with the remainder.
3
Place the chicken in a large roasting pan. Pour the clementine juice and cognac around it and tuck in the rosemary sprigs.
4
Cover with aluminum foil and roast for 40 minutes. Remove the foil, baste with the pan juices, and continue roasting for 1 hour, basting every 20 minutes, until deeply golden.
5
Halfway through cooking, arrange the chestnuts, figs, prunes, and pineapple slices around the chicken so they caramelize gently in the juices.
6
When done, transfer the chicken to a serving platter and rest for 10 minutes. Pour the pan juices into a saucepan, stir in the heavy cream, and reduce over medium heat until you have a silky sauce.
7
Arrange the caramelized fruits around the chicken, garnish with cherries, and serve with the sauce on the side.

💡 Chef's Tip

For a juicier bird, coat it with the herbed butter the night before and refrigerate overnight — bring to room temperature 30 minutes before roasting. Calvados or Grand Marnier works beautifully in place of cognac.