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Cranberry Maple Roast Chicken Recipe

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4.9 from 113 reviews

This Cranberry Maple Roast Chicken recipe features a whole organic chicken seasoned with a smoky paprika butter rub, roasted to golden perfection, and glazed with a sweet and tangy maple cranberry sauce. The optional brining step ensures juicy, flavorful meat, complemented by aromatic garlic, onions, and lemons. Perfect for a festive occasion or a cozy family dinner, this dish brings together warmth and sweetness with a hint of spice in a classic oven roasting method.

Ingredients

Scale

Chicken and Seasoning

  • 1 organic whole chicken (about 5–10 lbs.)
  • 1/2 cup salted butter, softened (or unsalted butter if preferred)
  • 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

Maple Cranberry Glaze

  • 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

Optional Brine

  • 2 cups water
  • Salt (amount according to brining instructions)
  • Brown sugar (amount according to brining instructions)
  • Additional cold water (8-10 cups)
  • Additional herbs as desired (not specified)

Instructions

  1. Brining the Chicken (Optional): Combine 2 cups water, salt, and brown sugar in a pot over medium-high heat, stirring until sugar is dissolved and boiling for 5-6 minutes. Remove from heat and add additional cold water and remaining brining ingredients to cool the brine. Ensure brine is cool before use.
  2. Prepare the Chicken: Clean the chicken by removing neck, gizzards, and excess tissues. Rinse with water mixed with lemon or lime juice for cleansing. Pat dry thoroughly.
  3. Brine the Chicken: Place the chicken in a sealed brining bag and pour the cooled brine over it, fully covering the chicken. Refrigerate for at least 8 hours or overnight.
  4. Air-Dry the Chicken: Remove chicken from brine, pat dry, and allow to air-dry for 30 minutes to 1 hour before roasting.
  5. Preheat Oven and Prepare Pan: Preheat oven to 400°F. Lightly grease a large baking dish, griddle pan, or Dutch oven and set aside.
  6. Make Seasoning Butter: In a bowl, combine softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme until smooth and well mixed.
  7. Season the Chicken: Rub the seasoned butter under the skin and all over the chicken, ensuring even coverage.
  8. Prepare for Roasting: Place the chicken breast side up in the prepared pan. Tie the feet together with twine. Stuff the cavity and surround the chicken with crushed garlic, quartered onions, and lemon halves and slices. Pour chicken stock around the chicken to keep moist.
  9. Roast the Chicken: Roast for about 1 hour and 30 minutes, checking after the first hour. Spoon pan liquids over the skin occasionally to keep moist.
  10. Make the Maple Cranberry Glaze: In a saucepan on medium-high heat, combine maple syrup, cranberries, cranberry juice, and red pepper flakes. Season with salt and pepper. Boil for 1-2 minutes, then simmer on low for another 1-2 minutes.
  11. Glaze the Chicken: Halfway through roasting, pour half of the glaze over the chicken and sides. Continue roasting for another 30 minutes or until the internal temperature reaches 165°F and the skin is golden. In the last 10 minutes, brush remaining glaze on the chicken.
  12. Rest and Serve: Remove chicken from oven and let rest for 20 minutes before carving and slicing.
  13. Enjoy: Serve the roast chicken warm with the flavorful glaze as a delicious centerpiece for your meal.

Notes

  • Brining is optional but recommended for extra juicy and flavorful meat. Ensure the brine is cooled completely before adding the chicken.
  • Chicken size between 5 to 10 lbs is ideal for roasting time and flavor balance.
  • You may add fresh herbs such as rosemary, thyme, or sage inside the cavity for enhanced aroma.
  • If using unsalted butter, adjust salt seasoning carefully to taste.
  • Always check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.
  • Frozen cranberries can be used for the glaze if fresh are unavailable.
  • Resting the chicken after roasting allows juices to redistribute, resulting in moist meat.

Keywords: roast chicken, cranberry maple glaze, holiday chicken, maple syrup chicken, oven roasted chicken, festive chicken recipe

Find it online: https://platedbyemma.com/cranberry-maple-roast-chicken-recipe/