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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with lacquered golden skin and a tangy pan sauce. Roasted at high heat, then lacquered with a maple-Dijon glaze and finished with juicy cranberries and broth.
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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 (5 pounds)
  • 1 whole chicken 5 pounds, patted dry
seasoning
  • 2 tsp salt
  • 1 tsp black pepper
herb butter
  • 3 tbsp butter softened
  • 1 tbsp fresh rosemary chopped
aromatics
  • 1 orange halved
  • 1 garlic head, halved crosswise
  • 1 red onion cut into wedges
cranberry maple glaze and sauce
  • 2 cup fresh cranberries
  • 1 tbsp maple syrup plus extra to make 1/3 cup total
  • 2 tbsp maple syrup plus extra to make 1/3 cup total
  • 2 tbsp Dijon mustard
  • 1 cup chicken broth plus extra to make 1/2 cup total
pan sauce
  • 1 cup chicken broth use 1/2 cup total; listed separately to match steps

Equipment

  • 1 sheet pan

Method
 

Prep & roast
  1. Preheat the oven to 425F. Pat the whole chicken (5 pounds) dry so the skin can crisp.
  2. Season the chicken inside and out with salt and black pepper. Rub the softened butter mixed with chopped fresh rosemary under and over the skin.
  3. Stuff the cavity with orange halves and halved garlic. Place the chicken in a roasting pan with the red onion wedges around it.
  4. Roast for 50 minutes at 425F. Stop when the skin looks starting to brown and the chicken is cooking through.
Make glaze & finish
  1. Whisk maple syrup and Dijon mustard. Brush half of the glaze over the chicken to start the lacquer.
  2. Add the fresh cranberries and chicken broth to the pan. The liquid should pool around the onions for a saucy finish.
  3. Roast 25 to 30 minutes more at 425F, brushing with the remaining glaze. Cook until the thigh reaches 165F and the cranberries burst.
Rest & serve
  1. Rest the chicken 15 minutes. This lets juices settle so the sliced meat stays moist.
  2. Carve and spoon the cranberry pan sauce over the top. Serve immediately with the onions and cranberries from the pan.

Notes

Pro tip: Make sure the chicken is truly dry before seasoning—dry skin gives the best crisp, lacquered finish. Refrigerate leftovers in a sealed container for up to 4 days; freeze cooked chicken and cranberry pan sauce for up to 3 months. For a lower-sugar option, use a sugar-free maple-style syrup in the glaze (keep volume the same) to maintain the glossy coating.