Introduction

This Cranberry Maple Roast Chicken is a delightful combination of savory and sweet flavors, perfect for a cozy dinner or holiday meal. The juicy roast chicken is enhanced by a rich maple cranberry glaze, creating a beautiful balance that’s sure to impress your guests.

A whole roasted chicken with a dark, crispy skin glazed with a shiny, sticky sauce, sitting on a bed of bright green leafy lettuce on a white plate. The chicken is tied at the legs with string, and small red berries are scattered on top and around the chicken, adding color contrast. The skin has areas of deep browns and charred spots, showing a well-cooked texture. The white marbled surface underneath adds a clean, elegant look to the presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 organic whole chicken (about 5-10 lbs)
½ cup salted butter, softened (or unsalted if preferred)
2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons dried thyme
4 garlic cloves, crushed
2 onions, quartered (white, yellow, or red)
2 lemons, halved and sliced
1 cup organic chicken stock
1 ½ cups pure maple syrup
1 cup whole cranberries, fresh or frozen
½ cup organic cranberry juice
½ teaspoon red pepper flakes (optional)
Pinch of sea salt
Pinch of black pepper

Instructions

Step 1: Optional brining: In a large pot over medium-high heat, combine 2 cups water, salt, and brown sugar, stirring until dissolved. Boil for 5–6 minutes, then remove from heat. Add remaining brining ingredients and cold water until the brine is cool. Clean the chicken by removing neck, gizzards, and excess fat or organs. Rinse with water and lemon or lime juice. Pat dry and place the chicken in a sealed brining bag with the brine. Refrigerate for at least 8 hours or overnight. Remove from brine, pat dry, and let air-dry for 30–60 minutes before cooking.
Step 2: Preheat oven to 400°F. Lightly grease a large baking dish, griddle pan, or Dutch oven.
Step 3: In a bowl, mix softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme until smooth.
Step 4: Using your fingers, rub the seasoned butter under the chicken skin and all over the chicken surface.
Step 5: Place the chicken breast-side up in the prepared pan. Tie the feet together with twine if desired. Add crushed garlic, quartered onions, and lemons inside the cavity and around the chicken. Pour chicken stock around the chicken.
Step 6: Roast the chicken for about 1 hour and 30 minutes, checking after 1 hour. Spoon pan liquids over the skin to keep it moist.
Step 7: Meanwhile, prepare the glaze: In a saucepan over medium-high heat, combine maple syrup, cranberries, cranberry juice, and red pepper flakes. Boil for 1–2 minutes, then simmer for another 1–2 minutes. Season with salt and black pepper to taste.
Step 8: Halfway through roasting, brush half the glaze over the chicken and sides. Continue roasting until the chicken is golden and the internal temperature reaches 165°F. Brush on remaining glaze during the last 10 minutes.
Step 9: Remove chicken from oven and let rest for 20 minutes before carving and serving.

Tips & Variations

If you don’t have time to brine, seasoning the chicken well and allowing it to rest uncovered in the fridge for an hour can also help crisp the skin.
Stuff the cavity with fresh herbs like rosemary, thyme, or sage for added aroma and flavor.
Use frozen cranberries for the glaze if fresh are unavailable; they work just as well.
For a milder glaze, omit the red pepper flakes.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve moisture. The glaze can be refrigerated separately for up to a week and warmed before serving.

How to Serve

A whole roasted chicken with a shiny, dark brown glazed skin sits at the center of a white rectangular platter. The chicken is tied at the legs and covered with a glossy sauce, sprinkled with bright red berries and small dark dried fruits. The chicken rests on a bed of fresh, curly green lettuce leaves forming a loose, leafy layer around it. Around the chicken, there are scattered berries and pieces of cooked fruit adding bright red and deep brown colors against the green lettuce and the white platter. The setting is on a white marbled surface with hints of an orange cloth and some scattered small plants around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a smaller or larger chicken for this recipe?

The recipe works best with a 5 to 10 lb whole chicken. Adjust roasting time accordingly: smaller chickens need less time, while larger ones require more. Always check that the internal temperature reaches 165°F.

Is brining necessary for this roast chicken?

Brining is optional but recommended if you want extra moist and flavorful meat. If short on time, seasoning well and letting the chicken rest uncovered can help achieve crispy skin and good flavor.