Description
Rubbing the chicken with olive oil and coating it in a tangy cranberry-maple glaze, you get garlic-scented, rosemary-infused meat with crisp skin. Sweet-tart juices mingle with lemon and pan drippings for a feast of contrasts.
Ingredients
- 1 whole chicken (about 4 pounds)
- 2 cups fresh cranberries
- 1/4 cup pure maple syrup
- 2 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh rosemary
- 1 lemon, quartered
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 375°F.
- In a medium bowl combine cranberries, maple syrup, butter, garlic, salt, and pepper.
- Rinse the chicken inside and out under cold water and pat dry with paper towels.
- Season the cavity with salt and pepper then stuff with lemon quarters and rosemary sprigs.
- Place the chicken breast-side up on a rack in a roasting pan and rub the skin with olive oil.
- Spoon half of the cranberry mixture evenly over the chicken, reserving the rest for basting.
- Pour the chicken broth into the bottom of the roasting pan.
- Roast the chicken for 1 hour, then baste with the reserved cranberry mixture and continue roasting until the internal temperature reaches 165°F, about 20–30 minutes more.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the chicken with the pan juices and roasted cranberries spooned over the top.
Notes
- To ensure even cooking, bring the chicken to room temperature before roasting.
- Letting the chicken rest allows the juices to redistribute for a more flavorful result.
- Fresh cranberries can be substituted with frozen if fresh are unavailable.
- You can add a splash of white wine or apple cider to the pan for extra depth of flavor.