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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered golden skin and pan sauce. Roast the bird at 425°F, then glaze with maple-Dijon while cranberries burst around juicy meat.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken and seasoning
  • 1 whole chicken 5 pounds, patted dry
  • 2 tsp salt
  • 1 tsp black pepper
Herb butter and aromatics
  • 3 tbsp butter softened
  • 1 tbsp fresh rosemary chopped
  • 1 orange halved
  • 1 garlic head, halved crosswise
  • 1 red onion cut into wedges
Cranberry maple glaze and pan sauce
  • 2 cup fresh cranberries
  • 1 tbsp maple syrup Use as directed (total 1/3 cup)
  • 1 tbsp maple syrup Use as directed (total 1/3 cup)
  • 2 tbsp Dijon mustard
  • 1 cup chicken broth Use as directed (total 1/2 cup)
  • 1 tbsp chicken broth Use as directed (total 1/2 cup)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the chicken
  1. Preheat the oven to 425F so it’s fully hot before the chicken goes in.
  2. Pat the chicken dry, then season inside and out with salt and black pepper.
  3. Mix softened butter with chopped rosemary, then rub it under and over the skin for even coverage.
Stuff and set up the roasting pan
  1. Stuff the cavity with orange halves and halved garlic.
  2. Place the chicken in a roasting pan, then tuck the red onion wedges around it.
First roast and glaze
  1. Roast for 50 minutes at 425F to build a deep golden surface.
  2. Whisk maple syrup with Dijon mustard, then brush half of the glaze over the chicken.
  3. Add fresh cranberries and chicken broth to the pan around the chicken.
  4. Roast 25-30 minutes more at 425F, brushing with the remaining glaze until the thigh reaches 165F.
Rest, carve, and serve
  1. Rest the chicken for 15 minutes before carving so the juices settle.
  2. Carve and spoon the cranberry pan sauce over the top for serving.

Notes

For the best lacquered skin, keep brushing the maple-Dijon glaze during the final roast so it clings and caramelizes without burning. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the oven or microwave until hot. Freeze carved chicken and sauce in a freezer-safe container for up to 2 months; thaw in the fridge before reheating. For a lower-sodium option, use reduced-sodium chicken broth and reduce the added salt to taste.