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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered golden skin, roasted until the thigh hits 165°F. Orange-and-garlic aromatics fill the cavity while cranberries bubble in a Dijon-maple pan sauce.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken
  • 1 whole chicken 5 pounds, patted dry
Seasoning and herbs
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp butter softened
  • 1 tbsp fresh rosemary chopped
Aromatics and vegetables
  • 1 orange halved
  • 1 garlic 1 head, halved crosswise
  • 1 red onion cut into wedges
Cranberry glaze and sauce
  • 2 cup fresh cranberries
  • 0.33 cup maple syrup
  • 2 tbsp Dijon mustard
  • 0.5 cup chicken broth

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 425°F. Position a roasting pan in the oven so it heats up while you prepare the chicken.
  2. Season the chicken inside and out with salt and black pepper. Rub the softened butter mixed with chopped rosemary under and over the skin.
  3. Stuff the cavity with orange halves and halved garlic. Place the chicken in a roasting pan and tuck red onion wedges around it.
First roast
  1. Roast the chicken for 50 minutes at 425°F. Look for the skin to start turning golden.
Cranberry maple glaze roast
  1. Whisk maple syrup and Dijon mustard, then brush half over the chicken. Keep the remaining glaze for later brushing.
  2. Add fresh cranberries and chicken broth to the pan around the chicken. Continue roasting at 425°F for 25–30 minutes.
  3. Brush the chicken with the remaining glaze during the final roasting time. Roast until the thigh reaches 165°F, with cranberries bursting and the skin lacquered.
Rest and serve
  1. Rest the chicken for 15 minutes before carving. Loosen the pan drippings into a sauce consistency.
  2. Carve the chicken and spoon the cranberry pan sauce over the top. Serve hot, using the pan juices to coat the meat.

Notes

Pro tip: pat the chicken dry thoroughly so the skin roasts crisp and browns evenly. Store leftovers covered in the refrigerator up to 3–4 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium chicken broth and a lower amount of added salt while keeping the bake temperature the same.