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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered golden skin and a glossy pan sauce. Roasted at high heat, then glazed with maple-Dijon while cranberries burst in the roasting pan.
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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
Ingredients Equipment Method Notes

Ingredients
  

whole chicken
  • 1 whole chicken 5 pounds, patted dry
seasonings
  • 2 tsp salt
  • 1 tsp black pepper
herb butter
  • 3 tbsp butter softened
  • 1 tbsp fresh rosemary chopped
aromatics for cavity
  • 1 orange halved
  • 1 head garlic halved crosswise
roasting vegetables and fruit
  • 1 red onion cut into wedges
  • 2 cup fresh cranberries
maple dijon glaze and sauce
  • 1 cup maple syrup use 1/3 cup + for brushing
  • 2 tbsp Dijon mustard
  • 1 cup chicken broth use 1/2 cup

Equipment

  • 1 sheet pan

Method
 

Prep and roast start
  1. Preheat the oven to 425°F and place a roasting pan inside to warm slightly if you have one.
  2. Pat the whole chicken dry, then season inside and out with salt and black pepper.
  3. Mix softened butter with chopped fresh rosemary, then rub it under and over the skin so the chicken is evenly coated.
  4. Stuff the cavity with orange halves and halved garlic, then set the chicken in a roasting pan with red onion wedges around it.
  5. Roast for 50 minutes, until the skin is starting to turn golden.
Glaze, add cranberries, and finish roasting
  1. Whisk maple syrup and Dijon mustard, then brush half of the glaze over the chicken.
  2. Add fresh cranberries to the pan with chicken broth, then return to the oven.
  3. Roast for 25-30 minutes more, brushing with the remaining glaze, until the thigh reaches 165°F and the skin looks lacquered.
Rest and serve
  1. Rest the chicken for 15 minutes before carving to let the juices settle.
  2. Carve the chicken and spoon the cranberry pan sauce over the top for glossy coverage.

Notes

Pro tip: for the crispiest, most lacquered skin, make sure the chicken is fully patted dry and the butter is rubbed directly under the skin. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the oven or microwave until hot. Freezing is okay for up to 2 months, though the cranberries may soften. Dietary swap: use whole-grain Dijon or a Dijon-style mustard that’s free of added sugar for a lower-sugar version.