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–+ servings
Cranberry Maple Roast Chicken

Cranberry Maple Roast Chicken for a Cozy Holiday Feast

This Cranberry Maple Roast Chicken is a festive centerpiece that balances flavors and offers a comforting meal perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (5-10 lbs)
  • 1/2 cup Salted Butter (softened) can substitute with unsalted butter
  • 1/4 cup Extra Virgin Olive Oil
For the Seasoning
  • 1 tbsp Smoked Paprika
  • 1 tsp Black Pepper season to taste
  • 1 tbsp Garlic Powder can use fresh garlic
  • 1 tbsp Dried Thyme can substitute with fresh thyme
  • 1 tbsp Sea Salt
For Stuffing
  • 6 cloves Garlic Cloves halved
  • 2 medium Onions any type
  • 2 whole Lemons halved
For the Glaze
  • 1/2 cup Pure Maple Syrup can substitute with honey
  • 1 cup Whole Cranberries fresh or frozen
  • 1/2 cup Organic Cranberry Juice no added sugar
  • 1/2 tsp Red Pepper Flakes optional
For Cooking
  • 2 cup Organic Chicken Stock homemade or store-bought

Equipment

  • Oven
  • roasting pan
  • Meat Thermometer
  • pot

Method
 

Step-by-Step Instructions
  1. Brine the Chicken: Combine 2 cups of water, salt, and brown sugar in a pot, bring to a boil, remove from heat, let it cool, then submerge the chicken and refrigerate for 12 to 18 hours.
  2. Prep the Chicken: Preheat oven to 400°F (200°C). Remove neck and gizzards, rinse, pat dry, and rub with butter, olive oil, and seasonings.
  3. Prepare for Roasting: Place seasoned chicken in a baking dish, stuff cavity with garlic, onions, lemons, and pour in chicken stock.
  4. Roast the Chicken: Roast for 1 hour and 30 minutes, basting every 30 minutes, until internal temperature reaches 165°F (75°C).
  5. Make the Maple Cranberry Glaze: Combine maple syrup, cranberries, juice, and red pepper flakes in a saucepan, bring to a boil and simmer for 1-2 minutes.
  6. Finish Roasting: Pour half the glaze over the chicken midway through, brushing on more glaze during the last 10 minutes.
  7. Rest and Serve: Let the chicken rest for 20 minutes after roasting, then carve and serve warm.

Nutrition

Serving: 1roast chickenCalories: 350kcalCarbohydrates: 12gProtein: 34gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 900mgPotassium: 450mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 4mgCalcium: 2mgIron: 10mg

Notes

Brining enhances moisture retention. Ensure chicken is dried for crispy skin. Use a meat thermometer for doneness.

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