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Cranberry Maple Roast Chicken

Cranberry maple roast chicken is roasted until the breast and thigh reach 165°F, then brushed with a tart-sweet cranberry glaze. The skin turns glossy and the chicken rests before carving, with extra glaze served alongside.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
resting 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 chicken whole (4- to 5-pound), giblets removed
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the cranberry maple glaze
  • 1 cup cranberries fresh or frozen
  • 0.33 cup pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp unsalted butter

Equipment

  • 1 9x13-inch roasting pan

Method
 

Prepare the chicken
  1. Heat the oven to 425°F.
  2. Set a rack in a 9x13-inch roasting pan.
  3. Pat the chicken dry with paper towels.
  4. Rub the chicken all over with the olive oil, salt, and pepper.
  5. Place the chicken breast-side up on the rack.
  6. Roast the chicken for 45 minutes.
Make the glaze
  1. While the chicken roasts, combine the cranberries, maple syrup, apple cider vinegar, and Dijon mustard in a small saucepan.
  2. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
  3. Stir in the butter until melted.
Glaze and finish the chicken
  1. Set aside 2 tablespoons of glaze in a clean bowl.
  2. Brush the remaining glaze over the chicken.
  3. Roast for 25 to 40 minutes more, until a thermometer inserted into the thickest part of the breast and the innermost part of the thigh, away from bone, reads 165°F.
  4. Transfer the chicken to a cutting board and rest for 15 minutes before carving.
  5. Serve with the reserved glaze.

Notes

For the juiciest result, check the temperature in the thickest breast and innermost thigh, away from bone. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free option, replace the butter with olive oil.