Delicious Christmas Roast Chicken Roulade Recipe for a Festive Feast

The centerpiece of any festive table deserves to be both impressive and delicious. This Christmas chicken roulade recipe offers a refined alternative to the traditional roast, combining tender chicken with rich, seasonal flavors rolled into a beautiful presentation. Paired with a French style white butter sauce & spiced cranberry relish , this is luxury in every bite.

It elevates your holiday meal with elegance and taste, perfect for beginner cooks who want to impress guests with an easy dish that is as delightful to look at as it is to eat.

The best part is, most of the recipe can be prepared up to 2 days in advance, making Christmas lunch a breeze !

Golden roast chicken roulade sliced to reveal festive stuffing

Ingredients:

Chicken Seasoning

2 Chicken Breasts Skinless & Pounded Flat 1/2 cm

 1 Tsp Table Salt (Not Flakes)

 ½ Tsp Dried Thyme 

½ tsp Onion Powder

 ½ Tsp Smoked Paprika

 ½ Tsp Sweet Paprika

 ¼ Tsp Black Pepper Fresh Cracked

Chicken Stuffing 

80g Full Fat Cream Cheese (Philadelphia)

 1 Tbsp Fresh Garlic Paste

 120g Baby Spinach Leaves Blanched, Dried & Fine Minced

 ¼ Tsp Sweet Paprika

 Pinch of Black Pepper

 50g Brie Cheese Diced

French Style White Butter Sauce 

1 Shallot Finely Minced

 ¼ Cup White Wine (Dry)

 100ml Heavy Cream

 1 Tsp White Wine Vinegar

 1 Tbsp Quality Chicken Stock

 ½ Tsp Salt and Pinch of Pepper

 100g Salted Butter

 2 Tsp Fresh Chives Minced Fine

Spiced Cranberry Relish

1 Cup Pure Maple Syrup

¾ Cup Fresh / Frozen Cranberries

1 Sprig Rosemary

 ½ Tsp Chilli Flakes (Optional)

 ¼ Tsp Each of Salt and Pepper

Step 1: Preparing the Chicken for Roulade

Start with boneless, skin-on chicken breasts or thighs for the best balance of flavor and moisture. The skin crisps beautifully during roasting, while the meat remains juicy. To prepare:

• Lay the chicken flat onto a bench-top with baking paper laid out.

• Cut into the chicken lengthways so it opens like a book (however do not cut all the way through we want 1 piece only).

• Using a meat mallet/tenderiser or rolling pin - pound it to an even thickness of 1cm.

Prepare the seasoning that will coat all of the chicken. This mixture acts as a dry brine as well as flavouring.

• Mix together all the ingredients in the Chicken Seasoning section in a small bowl

• Liberally sprinkle over the entire chicken piece on all surfaces back and front.

Step 2: Preparing the Stuffing for Roulade

All ingredients in the Chicken Stuffing section should be at room temperature for easy mixing.

• In a medium bowl or large plate, add the cream cheese and soften with spoon

• Add the garlic paste, spinach, paprika, pepper and mix well until evenly combined.

• Set aside .

Step 3: Stuffing & Chilling the Roulade

You can choose your stuffing level as per your liking. Simply adjust the amount of stuffing mixture for each chicken breast & any leftover mixture can be refridgerated for 48 hours.

• Lay the seasoning chicken out on a flat surface area

• Portion out stuffing into 2 sections.

• Spread the stuffing thickly & evenly onto the chicken breast (not near the edges though).

• Roll tightly into a roulade (like a swiss roll)

• Wrap the chicken rolls in cling film & twist both edges tightly so it looks like a candy wrapper.

• Chill in the fridge for up to 2 days.

Step 4: Prepare the Spiced Cranberry Relish

My spiced rosemary cranberry relish is a delightful accompaniment that brings a burst of flavor to any dish, especially roasted meats and poultry. It combines the tartness of cranberries with the most gentle warmth of chilli & the aromatic notes of rosemary, creating a perfect balance of sweet and savory.

For my Christmas Chicken Roulade, don't skip this relish as it adds a perfect dimension of flavour that cuts through the rich butter sauce & decadent stuffing inside the tender chicken.

• In a saucepan, add maple syrup, cranberries, rosemary, chilli flakes, salt & pepper.

• Mix well.

• Cook on medium heat until bubbles appear, then simmer on low heat until soft around 10 minutes.

• You can choose to leave the berries whole or gently mash half of them for two textures.

• Let the mixture cool, then chill in the fridge for up to 2 days.

Step 5: Prepare the French Style White Butter Sauce

You can choose your stuffing level as per your liking. Simply adjust the amount of stuffing mixture for each chicken breast & any leftover mixture can be refridgerated for 48 hours.

• Add shallots & white wine into a small saucepan and turn the heat on.

• Let simmer until wine has reduced by half.

• Pour the cream in, along with white wine vinegar & chicken stock - whisk well. 

  Add salt & pepper - then switch the heat off. 

• Whisk in cubes of butter one at a time, until velvety smooth

• Add the fine chopped chives.

• Taste for seasoning and adjust accordingly.

• Let the mixture cool, then chill in the fridge for up to 2 days.

  
  

--------- PLACE ALL ITEMS IN THE FRIDGE OVERNIGHT OR TWO DAYS) --------

Step 6: Cooking The Roulade

Remove chicken from fridge & discard cling film cases.

Secure the rolls with kitchen twine or toothpicks to maintain shape during cooking. This step is crucial for an even roast & a beautiful slice.

• Preheat oven to 180 deg C fan forced (or 200 deg C no fan) .

• Sear the chicken: In a large frying pan / chefs pan (suitable to put in oven) heat olive oil and sear the chicken on all sides until browned (1 min per side).

• Roast the chicken: place the pan with chicken into the oven and bake 15-20min to finish cooking. The thermometer should read 165 deg F (70 deg C)

• Remove dish from oven, let chicken sit for 10 minutes untouched, cut strings off.

Chicken roulade roasting in oven with golden crispy skin

Step 7: Cooking The Roulade

Slice the roulade into thick rounds to showcase the colorful stuffing inside.

Arrange on a warm platter, lean like fallen dominos OR place 3/5/7 pieces onto a plate facing upwards

Drizzle the white French sauce on top of the chicken rounds & neatly spoon the cranberry relish.

Garnish with rosemary / thyme sprigs. Serve warm.

Serving Suggestions for a Festive Table

Pair this roulade with classic sides such as:

• Roasted root vegetables glazed with honey and thyme

• Creamy mashed potatoes with a hint of garlic

• A crisp winter salad with citrus segments and toasted nuts