Introduction

This Cranberry Maple Roast Chicken is a perfect balance of savory and sweet, ideal for a festive dinner or a comforting weeknight meal. With a juicy, herb-infused chicken and a vibrant maple cranberry glaze, it’s sure to impress family and guests alike.

A round green pot with two handles holds a dark, thick sauce with burnt edges. Inside the sauce, there are visible layers including deep red cranberries scattered throughout, browned and soft onion pieces, and a caramelized, charred orange slice positioned at the top left. The sauce surface is glossy and sticky, showing a mix of dark brown and black burnt bits around the edges. Two shiny silver utensils with four prongs each rest inside, one pressing down slightly into the sauce. The pot is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 organic whole chicken (about 5-10 lbs.)
1/2 cup salted butter, softened (unsalted butter can also be used)
2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons dried thyme
4 garlic cloves, crushed
2 onions, quartered (white, yellow, or red)
2 lemons, halved and sliced
1 cup organic chicken stock
1 1/2 cups pure maple syrup
1 cup whole cranberries, fresh or frozen
1/2 cup organic cranberry juice
1/2 teaspoon red pepper flakes (optional)
Pinch of sea salt
Pinch of black pepper

Instructions

Step 1: (Optional) To brine the chicken, combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar dissolves. Boil for 5-6 minutes.
Step 2: Remove from heat and add remaining brining ingredients and cold water (about 8-10 cups) to cool the brine. Stir well.
Step 3: Clean the chicken by removing neck and gizzards, and rinse inside and under skin with water and a squeeze of lemon or lime. Pat dry.
Step 4: Place chicken in a brining bag, pour in the brine to cover, seal tightly, and refrigerate for at least 8 hours or overnight. Before cooking, remove, pat dry, and air-dry for 30-60 minutes.
Step 5: Preheat oven to 400°F. Lightly grease a large baking dish or Dutch oven.
Step 6: In a bowl, mix softened butter, olive oil, smoked paprika, black pepper, garlic powder, and thyme until smooth.
Step 7: Rub the seasoned butter under and over the chicken skin evenly.
Step 8: Place the chicken breast-side up in the prepared dish. Stuff the cavity with crushed garlic, quartered onions, and halved lemons; scatter some around the chicken as well.
Step 9: Pour chicken stock around the chicken to keep it moist during roasting. Optionally add fresh herbs like rosemary or sage in the cavity.
Step 10: Roast the chicken for about 1 hour and 30 minutes, checking after 1 hour and basting skin with pan juices to keep moist.
Step 11: Meanwhile, prepare the maple cranberry glaze: in a saucepan over medium-high heat, combine maple syrup, cranberries, cranberry juice, and red pepper flakes if using. Stir, season with salt and pepper, boil for 1-2 minutes, then simmer for 1-2 more minutes.
Step 12: Halfway through roasting, brush half the glaze over the chicken and sides. Continue roasting until chicken is golden and an internal thermometer reads 165°F at the thickest part.
Step 13: In the last 10 minutes, brush the remaining glaze on the chicken.
Step 14: Remove from oven and let rest for 20 minutes before carving.
Step 15: Serve and enjoy your flavorful cranberry maple roast chicken!

Tips & Variations

For extra flavor, add fresh rosemary or sage inside the chicken cavity before roasting.
If you don’t have a brining bag, use a large sealable plastic bag or a deep container to brine the chicken.
Use frozen cranberries if fresh aren’t available; just thaw them before making the glaze.
Adjust red pepper flakes to taste for more or less heat in the glaze.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through. Leftover glaze can be refrigerated separately and gently warmed before serving again.

How to Serve

A whole roasted chicken with a crispy, dark brown skin sits in the center of a white rectangular dish. The chicken is surrounded by three layers: a base of green leafy lettuce, followed by a layer of vibrant orange carrot sticks scattered around, and small dark cranberries spread evenly around the chicken. The dish rests on a white marbled surface, with a fork visible at the left edge and a woman's hand holding a glass of drink in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip brining the chicken?

Yes, brining is optional but recommended for added moisture and flavor. If you skip it, the chicken will still be delicious but might be slightly less juicy.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh without touching the bone.