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Cranberry Maple Roast Chicken

Cranberry Maple Roast Chicken: A Sweet Savory Delight

Cranberry Maple Roast Chicken offers a sweet-tart flavor and impresses with its beautiful presentation, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinners
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole chicken (about 4-5 pounds) A whole chicken allows for even cooking and a beautiful presentation.
  • 1 onion, quartered Adds moisture and flavor to the chicken as it roasts.
For the Cranberry Glaze
  • 2 cups fresh or frozen cranberries The star ingredient that delivers a sweet-tart punch to your dish.
  • ½ cup pure maple syrup Provides natural sweetness that balances the tartness of the cranberries.
  • ¼ cup unsalted butter, melted Keeps the chicken moist and adds richness to the glaze.
  • 2 tablespoons Dijon mustard Offers a zesty contrast that complements the sweetness.
  • 1 tablespoon apple cider vinegar Brightens the flavors and adds a hint of acidity.
For Seasoning
  • 1 teaspoon salt Essential for bringing out the best in all the ingredients.
  • ½ teaspoon black pepper Adds a subtle heat to the overall flavor profile.
  • 1 teaspoon dried thyme Enhances the savory depth of your roast chicken.
  • 1 teaspoon dried rosemary Imparts an aromatic quality that pairs beautifully with the bird.
For the Aromatics
  • 3 cloves garlic, minced Infuses the chicken with robust flavor during roasting.
  • 1 zest orange Brightens the glaze with a citrusy aroma that ties it all together.
For Garnish
  • Fresh parsley for garnish, optional

Equipment

  • roasting pan
  • Mixing Bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the cranberries, maple syrup, melted butter, Dijon mustard, apple cider vinegar, salt, black pepper, thyme, rosemary, minced garlic, and orange zest. Stir until well blended.
  3. Pat the whole chicken dry, place it in a roasting pan, and pour half of the cranberry mixture over it. Rub it into the skin thoroughly.
  4. Place the quartered onion inside the cavity of the chicken.
  5. Transfer the pan to the preheated oven and roast for 1 hour to 1 hour and 15 minutes, basting halfway through.
  6. About 15 minutes before the chicken is done, pour the remaining cranberry mixture over it.
  7. Once fully cooked, remove the chicken from the oven and let it rest for 10 to 15 minutes before carving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Ensure to pat the chicken dry before seasoning and allow marinating time for deeper flavor infusion.

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