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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered golden skin, roasted until the thigh hits 165F. A quick maple-Dijon glaze is brushed during roasting, then served spooned over juicy carved meat with bursting cranberries.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

whole chicken
  • 1 whole chicken 5 pounds, patted dry
seasoning and herbs
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp butter softened
  • 1 tbsp fresh rosemary chopped
aromatics and vegetables
  • 1 orange halved
  • 1 garlic 1 head, halved crosswise
  • 1 red onion cut into wedges
  • 2 cup fresh cranberries
maple-Dijon glaze and sauce
  • 1 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 1/2 cup chicken broth

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 425F. Set a roasting pan on the middle rack so it’s ready to take the chicken.
  2. Pat the chicken dry, then season the cavity and the skin with salt and black pepper. Rub the softened butter mixed with chopped rosemary under and over the skin so it coats evenly.
Fill and roast
  1. Stuff the cavity with the orange halves and the halved garlic, then place the chicken in a roasting pan with the onion wedges around it. Tuck the aromatics securely so they stay in place while roasting.
  2. Roast for 50 minutes. Look for early browning on the skin and a hot, active sizzle around the chicken.
  3. Whisk together the maple syrup and Dijon mustard, then brush half of the glaze over the chicken. Add the cranberries and chicken broth to the pan so the fruit can start breaking down.
  4. Roast for 25-30 minutes more, brushing with the remaining glaze as it cooks. Continue until the thigh reaches 165F and the skin looks lacquered golden.
Rest, carve, and serve
  1. Rest the chicken for 15 minutes before carving. This helps the juices set so the meat stays tender.
  2. Carve the chicken and spoon the cranberry pan sauce over the top. Serve right away while the sauce is warm and glossy.

Notes

Pro tip: For best browning, start with a fully patted-dry chicken and brush glaze at least twice during the final roast. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven at 325F until warmed through. Freezing: yes, freeze carved portions (sauce separately) up to 2 months for best texture. Dietary swap: use low-sodium chicken broth if you want to reduce overall salt without changing the method.