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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered golden skin and a sweet-tart pan sauce. Roasted at high heat, basted with a maple-Dijon glaze, and finished until the thigh hits 165°F.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

whole chicken
  • 1 lb whole chicken 5 pounds, patted dry
salt
  • 2 tsp salt
black pepper
  • 1 tsp black pepper
butter
  • 3 tbsp butter softened
fresh rosemary
  • 1 tbsp fresh rosemary chopped
orange
  • 1 orange halved
garlic
  • 1 garlic head, halved crosswise
red onion
  • 1 red onion cut into wedges
fresh cranberries
  • 2 cup fresh cranberries
maple syrup
  • 0.3333333333 cup maple syrup
Dijon mustard
  • 2 tbsp Dijon mustard
chicken broth
  • 0.5 cup chicken broth

Equipment

  • 1 sheet pan

Method
 

Prep and initial roast
  1. Preheat oven to 425F, and set out a roasting pan lined on a sheet pan if needed for easy handling. Make sure the oven is fully heated so the skin starts lacquered right away.
  2. Season the whole chicken inside and out with salt and black pepper. Rub the softened butter mixed with chopped rosemary under and over the skin so it coats evenly.
  3. Stuff the chicken cavity with orange halves and garlic, then place the chicken in a roasting pan and tuck red onion wedges around it. Arrange the bird so the onions aren’t buried under it for better roasting.
  4. Roast for 50 minutes at 425F, leaving the chicken uncovered. Visual cue: the skin should look deeply golden and beginning to crisp.
Glaze, cranberry pan sauce, and finish
  1. Whisk maple syrup and Dijon mustard, then brush half of the glaze over the chicken. Keep the remaining glaze for later basting.
  2. Add fresh cranberries and chicken broth to the pan around the chicken. Visual cue: liquid should pool in the pan edges and cranberries should start turning glossy as they warm.
  3. Roast 25 to 30 minutes more at 425F, brushing with the remaining glaze partway through. Cook until the thigh reaches 165F, with a browned, lacquered surface.
Rest, carve, and serve
  1. Rest the chicken for 15 minutes before carving. Visual cue: juices will settle, and the pan sauce will thicken slightly.
  2. Carve the chicken and spoon the cranberry pan sauce over the top. Serve immediately while the glaze is still glossy.

Notes

For the crispiest, most evenly browned skin, pat the chicken dry thoroughly and keep it uncovered during roasting. Store leftovers in an airtight container in the refrigerator for 3 to 4 days; rewarm covered at 350F until hot throughout. Freezing is not recommended because the cranberry sauce can lose texture, but you can freeze the cooked chicken meat separately up to 2 months. If you want a lower-sodium option, use low-sodium chicken broth and season with reduced salt while keeping the roast timing the same.