Christmas is around the corner and that means lots of presents, quality time with your family and of course Christmas Dinner!

When I think about Christmas dinner, there is always a roasted chicken on the table.

This classic dish is a must-have at your Christmas dinner table!

The simplicity, yet flavor that comes from this recipe is uncanny and the best part is it only uses 4 main ingredients (chicken, butter, oil and spices)!

The trick is to create a compound butter and stuff it underneath the chicken skin to create the juiciest roast you’ve ever had. 

Aside from the main dish, there are many sides that people love to enjoy on Christmas.

Potatoes are always a classic what if there was a way to elevate your potato dish this year?

Potato Au Gratin has layers of cheesy potatoes that makes every bite just as good as the last. If you are tired of simple potato recipes, this one’s for you!  

The ooey gooey cheesy layers of gruyere and cheddar bring out a unique flavor that no other potato dish could offer. 

Another Christmas classic is always roasted vegetables, and what vegetable tastes better roasted than a brussel sprout?

The crisp skin and soft center makes it the perfect vegetable to roast any day, and the recipe is super simple as well! Topped with a nice drizzle of honey, this brussel sprout recipe will be sure to satisfy you.

If you’d like to make these recipes for yourself, please follow the steps below!

Roast Chicken 

  1. In a small bowl, combine the butter with all the spices. Add the olive oil and mix until fully incorporated.
  2. Take your hand and separate the thin layer of skin connected to the chicken breast on the top and bottom of the chicken.
  3. Take the butter mixture and stuff the underside of the skin with it. Then, spread the butter all over the chicken, making sure to cover all of the crevices.
  4. Place in a baking pan, and cook at 400 degrees fahrenheit for an hour and half, or until the skin is crisp and the chicken is cooked through. (Make sure to baste the chicken every 20 minutes to ensure maximum crispiness.)
  5. Serve and enjoy!
  • 1 whole chicken
  • 1 stick unsalted butter, softened
  • 3 sprigs fresh thyme, minced
  • 2 sprigs sage, minced
  • 2 sprigs rosemary, minced
  • 1 tbsp minced garlic
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • Salt and pepper to taste

Potatoes Au Gratin

  1. In a pan over medium heat, add butter. Let melt and add onions. Cook until soft, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
  2. Add flour and mix. Gradually add your milk, stirring while mixing it in. Next, add your cheese and mix until fully incorporated.
  3. Now, it’s time to layer. In a baking dish, layer your potatoes to fill up the bottom of the dish, add the cheese sauce and make sure it completely covers the potatoes. Add grated cheese.
  4. Repeat until it reaches the top of the dish.
  5. Cover with foil and bake at 400 degrees fahrenheit. Uncover and cool an additional 15 minutes.
  6. Top with chives and serve!
  • 6-8 yukon gold potatoes, peeled and sliced thinly
  • 2 cups gruyère, freshly grated
  • 2 cups cheddar, freshly grated
  • 6oz unsalted butter
  • 1 tbsp mined garlic
  • 1/2 white onion, diced
  • 1/4 cup all-purpose flour
  • 1-1/2 cups whole milk
  • Salt and pepper, to taste
  • Chives, diced (to garnish)

Honey Roasted Brussel Sprouts

  1. On a flat sheet pan, evenly arrange the brussel sprouts.
  2. Drizzle with olive oil and season with salt and pepper.
  3. Mix thoroughly, making sure all the sprouts are covered.
  4. Drizzle with honey.
  5. Bake at 375 degrees fahrenheit for 15-20 minutes or until crispy and cooked through.
  6. Serve and enjoy!
  • 1 lb brussel sprouts, cut in half lengthwise
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Salt and pepper, to taste


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