Go Back

Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered, golden skin and a pan sauce made by roasting cranberries, onion, and broth. The maple-Dijon glaze is brushed during roasting so the thigh reaches 165F while the skin stays crisp.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 5 pounds, patted dry
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp butter softened
  • 1 tbsp fresh rosemary chopped
  • 1 orange halved
  • 1 garlic head, halved crosswise
  • 1 red onion cut into wedges
  • 2 cup fresh cranberries
  • 1 3rd cup maple syrup 1/3 cup
  • 2 tbsp Dijon mustard
  • 1 2nd cup chicken broth 1/2 cup

Equipment

  • 1 sheet pan

Method
 

Roast and season
  1. Preheat the oven to 425F, positioning a rack in the middle. Look for the oven to fully reach temperature before roasting.
  2. Season the chicken inside and out with salt and black pepper, then rub the softened butter mixed with chopped rosemary under and over the skin. Use a firm hand so the herb butter coats all visible areas.
  3. Stuff the cavity with the orange halves and halved garlic, then place the chicken in a roasting pan and nestle the red onion wedges around it. Keep the onion in the pan so it caramelizes alongside the bird.
  4. Roast for 50 minutes. The skin should start turning golden and the juices should begin to bubble in the bottom of the pan.
Make glaze and finish roasting
  1. Whisk together the maple syrup and Dijon mustard, then brush half of the glaze over the chicken. Save the remaining glaze for later brushing.
  2. Add the fresh cranberries and chicken broth to the roasting pan around the chicken. The cranberries should settle and start to soften as they heat.
  3. Roast 25-30 minutes more, brushing with the remaining glaze until the thigh reaches 165F. Watch for deep golden lacquered skin and bubbling pan sauce, and confirm doneness with a thermometer.
Rest and serve
  1. Rest the chicken for 15 minutes before carving. This lets the juices reabsorb for cleaner slices.
  2. Carve the chicken and spoon the cranberry pan sauce over the top. Serve immediately while the glaze and berries are hot.

Notes

Pro tip: halving the garlic crosswise and tucking it into the cavity keeps it sweet and mellow during roasting, while the onion wedges act like a natural roasting rack. Refrigerate leftovers in a covered container up to 3 days; reheat gently in the oven or on the stovetop with a splash of broth. Freezing is not recommended for best skin texture. For a lighter option, use reduced-fat butter; the glaze will still cling well to the skin.