7 Roasted Chicken With Rosemary, Lemon and Garlic Christmas Dinner Sides

When planning a festive Christmas dinner, I always find that pairing my roasted chicken with rosemary, lemon, and garlic with the right sides can elevate the entire meal. I’ve discovered some delightful options that truly complement the main dish. From creamy garlic mashed potatoes to a refreshing cranberry walnut salad, each side brings something unique to the table. Let’s explore these wonderful accompaniments that can enhance your holiday gathering.

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Garlic Mashed Potatoes

Garlic Mashed Potatoes are a classic creamy side dish that pairs perfectly with roasted chicken for a festive Christmas dinner. With the rich flavor of garlic and the smooth texture of mashed potatoes, this dish is sure to delight your guests’ palates. It’s simple to prepare and can be made ahead of time, making it a convenient option for your holiday feast.

Cooking Instructions:

1. Prepare the Potatoes: Start by peeling the potatoes and cutting them into roughly equal-sized chunks, about 1-2 inches. This ensures they cook evenly.
2. Boil the Potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium. Let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
3. Prepare the Garlic: While the potatoes are boiling, peel and chop the garlic cloves. You can choose to roast the garlic beforehand for a sweeter flavor if desired. To do this, wrap the cloves in foil with a drizzle of olive oil and roast at 400°F (200°C) for about 20 minutes.
4. Drain the Potatoes: Once the potatoes are tender, drain them in a colander and return them to the pot to allow any excess moisture to evaporate.
5. Mash the Potatoes: Using a potato masher or a fork, mash the potatoes until they reach your desired consistency. You can leave them a little chunky for texture or mash them until smooth.
6. Add Butter and Garlic: Add the butter and minced (or roasted) garlic to the mashed potatoes. Mix until the butter is melted and fully incorporated.
7. Incorporate Milk and Sour Cream: Pour in the milk and sour cream, and stir to combine. Adjust the consistency of your mashed potatoes by adding more milk if needed.
8. Season to Taste: Taste the mashed potatoes and season with salt and pepper according to your preference. This is your opportunity to adjust for flavor.
9. Serve: Once everything is combined and seasoned, transfer the garlic mashed potatoes to a serving bowl. Optionally, you can sprinkle chopped chives on top for garnish.
10. Enjoy: Serve the garlic mashed potatoes warm alongside your roasted chicken for a delicious holiday meal!

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Honey Glazed Carrots

Honey Glazed Carrots are a sweet and savory side dish that adds a vibrant pop of color to your Christmas dinner table. The natural sweetness of carrots is enhanced by the rich, sticky honey glaze, making them a delightful accompaniment to roasted chicken. This dish is not only easy to prepare but also brings a touch of festive cheer to your holiday feast.

Cooking Instructions:

1. Prepare the Carrots: Begin by washing the carrots thoroughly to remove any dirt. If they are large, you may want to peel them and cut them into uniform pieces, about 1/2-inch thick, for even cooking. If using baby carrots, you can leave them whole or halve them lengthwise.
2. Boil the Carrots: Fill a medium-sized pot with water and add a pinch of salt. Bring the water to a boil over high heat. Once boiling, carefully add the prepared carrots and cook for about 8-10 minutes, or until they are tender but still slightly crisp. You want them to retain some bite, so be careful not to overcook.
3. Drain the Carrots: After the carrots are cooked, drain them in a colander and set them aside to let any excess water drip off.
4. Make the Glaze: In a large skillet, melt the butter and olive oil over medium heat. Once melted, stir in the honey, mixing well to combine. Allow the glaze to heat for about 1-2 minutes until it’s bubbly.
5. Add the Carrots: Carefully add the drained carrots to the skillet with the honey glaze. Toss the carrots gently in the glaze, coating them evenly. Cook for an additional 3-5 minutes, stirring occasionally, allowing the carrots to caramelize and absorb the flavors of the glaze.
6. Season: Once the carrots are well-coated and glossy, season them with salt and pepper to taste. Stir to ensure the seasoning is evenly distributed.
7. Garnish and Serve: Once the carrots are evenly glazed and flavored, transfer them to a serving dish. If desired, garnish with freshly chopped parsley for an added touch of color and flavor. Serve warm alongside your roasted chicken and enjoy!

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Brussels Sprouts With Bacon

Brussels Sprouts with Bacon is a savory and flavorful side dish that perfectly complements the rich taste of roasted chicken. The combination of tender Brussels sprouts and crispy bacon creates a delightful contrast in textures, while the smoky flavor of the bacon elevates the natural taste of the sprouts, making it a must-have addition to your Christmas dinner spread.

Cooking Instructions:

1. Prepare the Brussels Sprouts: Start by trimming the ends of the Brussels sprouts and removing any yellow or damaged leaves. Rinse them under cold water to clean and set aside.
2. Cook the Bacon: In a large skillet or frying pan, place the bacon slices over medium heat. Cook the bacon until it is crispy and browned, about 5-7 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, leaving the rendered fat in the skillet.
3. Sauté the Brussels Sprouts: In the same skillet with the bacon fat, add the prepared Brussels sprouts. Toss them in the fat to ensure they are well coated. Sauté for about 10-12 minutes, stirring occasionally, until they are tender and golden brown.
4. Add Garlic: When the Brussels sprouts are almost finished cooking and have a nice golden color, add the minced garlic to the skillet. Stir well and continue to sauté for an additional 2 minutes until the garlic is fragrant and lightly golden.
5. Crumble the Bacon: While the Brussels sprouts and garlic finish cooking, crumble the cooked bacon into small pieces.
6. Season and Add Balsamic: Once the Brussels sprouts are tender and the garlic is fragrant, season them with salt and pepper to taste. Drizzle the balsamic vinegar over the sprouts and toss to combine, enhancing the flavor.
7. Finish and Serve: Finally, add the crumbled bacon to the skillet, stirring to combine. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor. Serve warm alongside your roasted chicken, and enjoy the delightful harmony of flavors!

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Creamy Spinach Gratin

Creamy Spinach Gratin is a rich and indulgent side dish that adds a luxurious touch to any festive dinner, particularly during Christmas. Filled with fresh spinach, creamy sauce, and topped with a golden cheese crust, this gratin is not only comforting but also visually appealing, making it a perfect accompaniment to roasted chicken.

Cooking Instructions:

1. Prepare the Spinach: Begin by rinsing the fresh spinach under cold water to remove any dirt or grit. If using large leaves, chop them roughly. Set aside.
2. Cook the Spinach: In a large pot, bring a couple of inches of water to a boil. Add the spinach and blanch for 2-3 minutes until it is wilted. Drain the spinach in a colander and press lightly to remove excess water. Chop the drained spinach and set aside.
3. Make the Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream and cream cheese. Stir continuously until the cream cheese melts completely and the mixture is smooth. Add the minced garlic and nutmeg, and season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally.
4. Combine Spinach and Sauce: Add the chopped spinach to the cream mixture, stirring until all the spinach is well coated with the creamy sauce. Remove the saucepan from heat.
5. Assemble the Gratin: Preheat your oven to 375°F (190°C). In a greased baking dish, spread the creamy spinach mixture evenly. Sprinkle the grated Gruyère cheese and Parmesan cheese evenly over the top.
6. Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbling.
7. Serve: Once cooked, remove the gratin from the oven and let it sit for a few minutes before serving. Scoop into portions and serve warm as a delicious side to your roasted chicken, allowing the creaminess to complement the meal beautifully. Enjoy!

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Roasted Butternut Squash

Roasted Butternut Squash is a deliciously sweet and nutty side dish that perfectly complements roasted chicken. Its vibrant orange color adds a festive touch to any holiday table, and the roasting process brings out the natural sugars in the squash, creating caramelized edges that are simply irresistible. This dish is easy to prepare and can be seasoned in a variety of ways to suit your preferences.

Cooking Instructions:

1. Prepare the Squash: Start by washing the butternut squash thoroughly. Using a sharp knife, carefully slice off both ends of the squash. Cut the squash in half lengthwise and scoop out the seeds and stringy flesh using a spoon. Peel the skin off the squash using a vegetable peeler.
2. Cut into Cubes: Once peeled, cut the butternut squash into 1-inch cubes. This ensures that they cook evenly and reduces cooking time.
3. Season the Squash: Place the cubed squash in a large mixing bowl. Drizzle the olive oil over the squash and sprinkle with salt, black pepper, and ground cinnamon if using. Toss to coat the squash cubes evenly in the oil and spices. If you like a touch of sweetness, add the maple syrup and mix well.
4. Preheat the Oven: Preheat your oven to 400°F (200°C).
5. Arrange on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned squash cubes in a single layer on the prepared baking sheet, making sure there is space between each cube to allow for even roasting.
6. Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for 25-30 minutes, or until the cubes are tender and caramelized, turning them halfway through the cooking time for even browning.
7. Finish and Serve: Remove the squash from the oven once done. If desired, sprinkle with fresh thyme for added flavor. Allow to cool slightly before serving. Serve warm as a delightful side that pairs beautifully with roasted chicken, adding a touch of sweetness to the meal. Enjoy!

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Cranberry Walnut Salad

Cranberry Walnut Salad is a refreshing and festive dish that adds a burst of color and flavor to your Christmas dinner table. This salad combines the tartness of fresh cranberries, the rich crunch of walnuts, and the crispness of mixed greens, all brought together with a light and zesty dressing. It’s not only delicious but also packed with nutrients, making it a perfect complement to a hearty roasted chicken.

Cooking Instructions:

1. Prepare the Salad Base: Start by rinsing the mixed salad greens under cold water to ensure they are clean. Spin them in a salad spinner or pat them dry with a clean kitchen towel. Place the dried greens in a large salad bowl as the base of your salad.
2. Add Cranberries and Walnuts: Take the fresh cranberries and slice them in half if they are large. Distribute the halved cranberries evenly over the mixed greens. Next, add the chopped walnuts, sprinkling them across the salad to provide crunch and flavor.
3. Incorporate Feta and Onion: Crumble the feta cheese over the salad, ensuring it’s evenly distributed as it adds a creamy tanginess. Thinly slice the red onion, and scatter the slices over the top of the salad for a hint of sharpness.
4. Make the Dressing: In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, salt, and black pepper. Whisk or shake the mixture until it is well blended and emulsified. Taste the dressing and adjust the seasoning if necessary.
5. Dress the Salad: Just before serving, drizzle the dressing over the salad. You may not need to use all of the dressing, so start with a little and toss gently to coat the ingredients without wilting the greens.
6. Serve: Once the salad is dressed, serve it immediately as a bright and flavorful side dish to your roasted chicken Christmas dinner. Enjoy the contrasts of flavors and textures with each bite!

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Herbed Rice Pilaf

Herbed Rice Pilaf is a flavorful and aromatic side dish that complements the savory notes of roasted chicken beautifully. This versatile dish features fluffy rice, infused with a blend of fresh herbs and cooked to perfection in a seasoned broth. It adds a comforting and fragrant element to your festive Christmas dinner, making it a perfect accompaniment to your main course.

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all the ingredients. Rinse the rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch. This will help keep the rice fluffy.
2. Sauté the Aromatics: In a medium-sized saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes, or until the onion becomes translucent. Then, add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
3. Toast the Rice: Add the rinsed rice to the saucepan with the cooked onions and garlic. Stir the rice well to coat it in the oil and sauté it for about 2-3 minutes, allowing the rice to toast slightly. This step adds a nuttier flavor to the final dish.
4. Add the Broth: Pour the chicken broth into the saucepan with the toasted rice mixture. Stir in the salt, black pepper, and lemon zest for added flavor. Bring the mixture to a gentle boil over medium-high heat.
5. Simmer: Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer for about 15-20 minutes, or until the liquid is fully absorbed and the rice is tender. Avoid lifting the lid during cooking to ensure even steaming.
6. Fluff and Add Herbs: Once the rice is cooked, remove it from the heat but keep it covered for another 5 minutes. This resting period allows the rice to finish cooking. After 5 minutes, remove the lid and fluff the rice gently with a fork. Stir in the chopped parsley and thyme, mixing well to incorporate the herbs throughout the rice.
7. Serve: Transfer the Herbed Rice Pilaf to a serving dish and present it alongside your roasted chicken. Enjoy the fragrant herbs and fluffy texture as a delightful complement to your Christmas dinner!