Name: Cranberry-Maple Roast Chicken
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 2 cups fresh or frozen cranberries (Use frozen cranberries straight from the freezer — they thaw quickly in the glaze.); 1/2 cup pure maple syrup (Pure maple syrup gives the best flavor.); 1/4 cup unsalted butter, melted; 2 tablespoons Dijon mustard (Reduce slightly for a milder flavor if preferred.); 1 tablespoon apple cider vinegar (Can be swapped with balsamic vinegar for a deeper tang.); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme (Double the amount if using fresh herbs.); 1 teaspoon dried rosemary (Double the amount if using fresh herbs.); Zest of 1 orange; 3 cloves garlic, minced; Fresh parsley for garnish (Optional)

I’ve made this cranberry-maple glaze when I wanted something cozy, slightly sweet, and bright enough to cut through rich roast chicken. The result is a glossy, tangy-sweet crust and jewel-bright roasted cranberries that double as sauce — perfect for a weeknight that feels a little special or a small holiday table.

Why you’ll love this dish

This roast chicken balances sweet maple syrup, tart cranberries, and savory herbs in one pan. It’s one-bowl for the glaze, minimal hands-on time, and the oven does most of the work. Make it when you want a centerpiece that looks festive without a lot of fuss — think Sunday dinner, casual Thanksgiving, or a dinner party where you want something different from standard roast chicken.

“The cranberry glaze caramelizes into a tangy, shiny sauce — everyone asked for seconds.” — a quick take from dinner guests

Reasons to try it:

Big flavor from a few pantry ingredients (maple, mustard, dried herbs).
Works with fresh or frozen cranberries — no last-minute grocery runs.
Versatile: scale up for a larger bird or swap herbs to match your taste.

If you like other maple-forward chicken dishes, you might enjoy the similar maple notes in this maple bourbon pecan chicken for another weeknight favorite.

Step-by-step overview

This recipe is straightforward: make a cranberry-maple glaze, pat and season the chicken, rub half the glaze under and over the skin, roast until juicy and golden, then baste with the remaining glaze near the end so it caramelizes without burning. Rest the bird, carve, and spoon the roasted cranberries and pan juices over the slices.

Prep time is mostly mixing and patting dry; active time is about 20 minutes. Roast time for a 4–5 lb bird is roughly 60–75 minutes, depending on your oven and the chicken’s size.

What you’ll need

Key ingredients

1 whole chicken (about 4–5 pounds)
2 cups fresh or frozen cranberries
1/2 cup pure maple syrup
1/4 cup unsalted butter, melted
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 onion, quartered
3 cloves garlic, minced
Zest of 1 orange
Fresh parsley, for garnish (optional)

Ingredient notes/substitutions:

Use frozen cranberries straight from the freezer — they thaw quickly in the glaze and hold up well.
Pure maple syrup gives the best flavor; honey or brown sugar will work but change the profile.
If you prefer fresh herbs, double the amount of thyme and rosemary and sprinkle some under the skin.

Step-by-step instructions

Preheat the oven to 425°F (220°C). Position a rack in the center.
Make the glaze: In a large bowl, combine cranberries, maple syrup, melted butter, Dijon mustard, apple cider vinegar, salt, pepper, thyme, rosemary, minced garlic, and orange zest. Stir until mixed.
Pat the chicken dry with paper towels. Remove any giblets and tuck the wing tips under the bird.
Place the chicken breast-side up in a large roasting pan. Rub half of the cranberry mixture over and under the skin, spreading it evenly. Reserve the other half.
Put the quartered onion into the cavity. This adds aroma and moisture as the chicken roasts.
Roast for about 1 hour to 1 hour and 15 minutes. Start checking doneness at 60 minutes. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F (75°C). If the skin is browning too quickly, tent loosely with foil.
About 15 minutes before the end of roasting, spoon the reserved cranberry mixture over the top. This step lets the sugars caramelize without burning.
Remove the chicken and let it rest for 10–15 minutes. Resting lets the juices redistribute so the meat stays moist.
Carve the chicken, spoon the roasted cranberries and pan juices over the slices, and garnish with fresh parsley if desired.

Tip: Use the pan drippings to make a quick gravy — deglaze with a splash of chicken stock, simmer, and whisk in a little butter.

If you plan to use leftover carcass for stock, it’s an easy follow-up to a light soup like an avgolemono inspired broth.

Best ways to enjoy it

Serving ideas:

Plate slices over mashed potatoes and spoon cranberries and pan juices over the top.
Pair with roasted root vegetables (carrots, parsnips, Brussels sprouts) to echo the sweet-savory theme.
Serve with a simple green salad or quick pickled red onions to cut richness.
For a festive spread, add wild rice or a barley pilaf that absorbs the glaze.

Presentation tip: carve at the table for a rustic, family-style feel. Scatter chopped parsley and a little extra orange zest for brightness.

Storage and reheating tips

Refrigerate leftovers within two hours in an airtight container. Use within 3–4 days.
To reheat, warm slices in a 325°F (160°C) oven covered with foil for 10–15 minutes until heated through. Spoon reserved sauce over to keep meat moist.
Freeze carved pieces in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
If you want to save the cranberries separately, refrigerate them in a small container to avoid soggy skin on cold cuts.

Food safety note: always reheat until steaming and ensure the internal temperature reaches 165°F (75°C) for leftovers.

Pro chef tips

Pat the chicken very dry before applying the glaze — dry skin browns and crisps better.
Rub some glaze under the skin over the breasts and thighs for deeper flavor without burning the surface.
Use a probe thermometer if you roast often; set it to 165°F and leave it in while the bird roasts for hands-off accuracy.
If the glaze becomes too dark during the final caramelization, lower the oven to 400°F and finish uncovered.
Save the carcass for stock — it makes a flavorful base for soups and stews. For a hearty next-meal idea, shredded leftover chicken goes wonderfully into a cozy white chicken chili.

Creative twists

Citrus-forward: add a splash of orange juice to the glaze and some thin orange slices under the breast skin.
Balsamic boost: swap half the apple cider vinegar for balsamic for a deeper tang.
Spiced maple: add a pinch of cinnamon and ground cloves for a fall-winter vibe.
Chicken pieces: use bone-in thighs and breasts; reduce roast time and watch the internal temps (thighs need about 10–15 fewer minutes).
Turkey breast: scale the glaze and timing to suit a turkey breast for a small holiday alternative.

Common questions

Q: Can I use frozen cranberries?
A: Yes. Add them frozen to the glaze — they’ll thaw and release juices as they roast, which helps build the sauce.

Q: How long does this take from start to finish?
A: Active prep is about 20 minutes. Roast time for a 4–5 lb chicken is roughly 60–75 minutes. Rest 10–15 minutes before carving.

Q: Can I make the glaze ahead?
A: Absolutely. Make the cranberry-maple mix a day ahead and store it in the fridge. Bring it to room temperature before using.

Q: Is this safe for kids?
A: Yes — the flavors are approachable (sweet and a touch tart). Reduce mustard slightly if a very mild flavor is preferred.

Q: What if my chicken is larger or smaller?
A: Adjust cook time — smaller birds will finish sooner, larger birds will take longer. Always rely on an internal temperature of 165°F (75°C).

Conclusion

This cranberry-maple roast chicken is an easy way to get a festive-looking, flavor-forward roast on the table with minimal fuss. For a version that inspired this glaze idea, check out the original take at Cranberry Maple Roast Chicken | Orchids + Sweet Tea. If you want another crowd-pleasing maple-cranberry approach, see the technique and notes in Maple Cranberry Roast Chicken – The Busy Baker.