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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered golden skin is built on a high-heat start, then finished with a Dijon-maple glaze and bursting cranberries. Roast until the thigh hits 165°F, then rest and spoon the cranberry pan sauce over every slice.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
rest 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

whole chicken
  • 1 whole chicken 5 pounds, patted dry
seasoning
  • 2 tsp salt
  • 1 tsp black pepper
herb butter
  • 3 tbsp butter softened
  • 1 tbsp fresh rosemary chopped
citrus and aromatics
  • 1 orange halved
  • 1 garlic 1 head, halved crosswise
  • 1 red onion cut into wedges
cranberry maple glaze
  • 2 cup fresh cranberries
  • 0.33 cup maple syrup
  • 2 tbsp Dijon mustard
  • 0.5 cup chicken broth

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F. Set up a roasting pan/sheet pan so the bird can go in as soon as it’s ready.
  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. Look for even coverage so the skin browns uniformly.
  3. Stuff the cavity with orange halves and halved garlic, then set the chicken in a roasting pan with red onion wedges around it. Ensure the cavity aromatics stay centered inside the bird.
First roast
  1. Roast the chicken for 50 minutes at 425°F. It should look deeply golden while the breast is starting to firm up.
  2. Whisk maple syrup and Dijon mustard, then brush half over the chicken. Spread the glaze over the skin so it lacquered-browns during the finish.
  3. Add cranberries and chicken broth to the pan, keeping them around the chicken (not covering the skin). You should see cranberries begin to bob around as juices start to pool.
Finish roast and rest
  1. Roast 25-30 minutes more at 425°F, brushing with the remaining glaze once during the last part. Roast until the thigh reaches 165°F when checked with an instant-read thermometer.
  2. Rest the chicken for 15 minutes, then carve and spoon the cranberry pan sauce over the top. The resting period helps the juices settle so slices stay moist.

Notes

Pro tip: pat the chicken dry before seasoning to help the skin crisp and blister at the edges during the 425°F roast. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked chicken (sliced or whole) for up to 2 months. For a lighter option, use reduced-fat butter (or swap a portion of butter with olive oil) while keeping the glaze ratios the same.