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Cranberry maple roast chicken with glossy caramelized skin, fresh cranberries, and herbs on a serving platter.
Hannah Cooking

Cranberry Maple Roast Chicken

This cranberry maple roast chicken delivers juicy, tender meat with a glossy sweet-tart glaze perfect for holidays. A stunning centerpiece that tastes gourmet but uses simple ingredients and one pan.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 428

Ingredients
  

For the Chicken
  • 1 whole Chicken (4–5 lbs)
  • 2 tablespoon Olive oil
  • 2 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried thyme
For the Cranberry Maple Glaze
  • ½ cup Maple syrup Pure maple syrup
  • ¼ cup Unsalted butter Melted
  • 1 cup Cranberries Fresh or frozen
  • 2 tablespoon Balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Rosemary Fresh, minced
  • ¼ teaspoon Salt
For Stuffing the Cavity
  • 1 whole Lemon Halved
  • 1 whole Onion Quartered
  • 4 cloves Garlic Smashed
  • 4 sprigs Fresh thyme

Equipment

  • Roasting pan with rack For even browning
  • Pastry brush For glazing
  • Instant-read thermometer Ensures perfect doneness
  • Mixing bowl For glaze
  • Cutting board For prep
  • Sharp knife For carving
  • Paper towels For drying chicken

Method
 

  1. Pat chicken dry completely.
  2. Rub with oil, salt, pepper, garlic powder, thyme.
  3. Fill with lemon, onion, garlic, thyme.
  4. Combine maple syrup, butter, balsamic, mustard, rosemary, salt.
  5. Stir into glaze bowl.
  6. Roast chicken at 425°F for 20 minutes.
  7. Lower oven to 350°F.
  8. Brush chicken with glaze.
  9. Roast 60–75 minutes, basting every 20 minutes.
  10. Ensure thigh reads 165°F.
  11. Brush with remaining glaze.
  12. Let rest 15 minutes before carving.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used