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–+ servings

Cranberry-Maple Roast Chicken

This Cranberry-Maple Roast Chicken features a tangy-sweet glaze that caramelizes beautifully, making it a festive centerpiece for any occasion.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 1 whole whole chicken (about 4–5 pounds)
  • 2 cups fresh or frozen cranberries frozen works fine
  • 1/2 cup pure maple syrup can swap with honey
  • 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 whole onion, quartered (for the cavity)
  • 3 cloves garlic, minced
  • 1 whole Zest of 1 orange
  • Fresh parsley, for garnish (optional)

Instructions

Preparation

  • Preheat the oven to 425°F (220°C) and 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 well so flavors meld.
  • 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. Gently loosen the skin over the breasts with your fingers and rub half of the cranberry mixture under the skin and the rest over the outside of the bird, spreading it evenly. Reserve the remaining half for later.
  • Put the quartered onion into the cavity to add steam and flavor as it roasts.

Cooking

  • Put the chicken in the preheated oven. Roast for about 1 hour to 1 hour and 15 minutes, checking at 60 minutes.
  • About 15 minutes before the end of roasting, spoon the reserved cranberry mixture over the top so it caramelizes but doesn’t burn.
  • Remove the chicken and let it rest for 10–15 minutes before carving to lock in juices.

Serving

  • Spoon the roasted cranberries and pan juices over slices and garnish with fresh parsley if desired.

Notes

Use an instant-read thermometer to ensure the thickest part of the thigh reads 165°F (74°C) for safe doneness. Pat the chicken dry for crisp skin and avoid burning sugars by applying glaze carefully.