Cranberry Maple Roast Chicken
A heartwarming roast chicken dish glazed with a blend of cranberries and maple syrup, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 cups fresh or frozen cranberries
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 onion, quartered
- 3 cloves garlic, minced
- Zest of 1 orange
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cranberries, maple syrup, melted butter, Dijon mustard, apple cider vinegar, salt, black pepper, thyme, rosemary, minced garlic, and orange zest. Stir well to combine and set aside.
- Pat the chicken dry with paper towels and place it in a large roasting pan.
- Pour half of the cranberry mixture over the chicken, rubbing it into the skin.
- Place the quartered onion inside the cavity of the chicken.
- Roast the chicken for about 1 hour to 1 hour and 15 minutes, until the internal temperature reaches 165°F (75°C).
- About 15 minutes before the chicken is done, pour the remaining cranberry mixture over it.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Carve the chicken and serve it warm, garnished with fresh parsley if desired.
Notes
Serve with creamy mashed potatoes, roasted vegetables, or a fresh salad. Leftover chicken can be stored for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Find it online: https://recypez.com/cranberry-maple-roasted-chicken-recipe/