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Cranberry-Maple Roast Chicken

This roast chicken is a cozy and festive dish, featuring a tangy-sweet cranberry-maple glaze and juicy roasted chicken, making it perfect for any special occasion or weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the glaze
  • 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
For the chicken
  • 3 cloves garlic, minced
  • Fresh parsley for garnish Optional

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and position a rack in the center.
  2. 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.
  3. Pat the chicken dry with paper towels, remove any giblets, and tuck the wing tips under the bird.
  4. 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.
  5. Put the quartered onion into the cavity of the chicken.
Cooking
  1. Roast the chicken for about 1 hour to 1 hour and 15 minutes, 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).
  2. About 15 minutes before the end of roasting, spoon the reserved cranberry mixture over the top.
  3. Remove the chicken and let it rest for 10–15 minutes before carving.
Serving
  1. Carve the chicken and spoon the roasted cranberries and pan juices over the slices, garnishing with fresh parsley if desired.

Notes

Use the pan drippings to make a quick gravy by deglazing with a splash of chicken stock. For leftovers, refrigerate within two hours in an airtight container and use within 3–4 days.