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–+ servings
Cranberry Maple Roast Chicken with golden caramelized skin, fresh rosemary, and whole cranberries on a white serving platter.

Cranberry Maple Roast Chicken

5 from 1 vote
A juicy, beautifully caramelized Cranberry Maple Roast Chicken glazed with tart cranberries and sweet maple syrup. Crispy skin, tender meat, and a festive flavor perfect for holidays or cozy Sunday dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 5
Course: dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken - 4–5 lbs recommended
  • 2 tablespoons Olive oil - Or use mayo as optional shortcut
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried thyme
  • 1 whole Lemon - Halved
  • 4 cloves Garlic - Smashed
  • 2–3 sprigs Fresh rosemary
For the Cranberry Maple Glaze
  • 1 cup Fresh cranberries - Frozen ok
  • ½ cup Pure maple syrup
  • ¼ cup Orange juice
  • 2 tablespoons Butter
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Cinnamon
  • 1 pinch Salt
Optional Add-ins
  • 1 cup Apple slices - For apple-cranberry version
  • Fresh sage leaves
  • Orange zest
  • Cranberry juice - To thin glaze if needed

Equipment

  • 1 Roasting pan with rack (Allows airflow for crisp skin)
  • 1 Meat thermometer (Essential for ensuring doneness)
  • 1 Pastry brush (For glazing during roasting)
  • 1 Small saucepan (To prepare the maple cranberry glaze)
  • 1 Sharp carving knife (For carving)
  • Optional Kitchen shears (For spatchcocking (time-saving method))

Method
 

  1. Remove chicken from fridge, pat dry, rub with oil, season, and stuff cavity with lemon, garlic, and rosemary.
  2. Combine cranberries, maple syrup, and orange juice; simmer until berries burst. Add butter, Dijon, cinnamon, and salt.
  3. Preheat oven to 425°F. Place chicken breast-side up on rack and roast 20 minutes to crisp skin.
  4. Reduce heat to 375°F. After 30 minutes, begin brushing glaze on every 15 minutes during roasting.
  5. Roast until the thigh reads 165°F and skin is deeply golden; apply final glaze layer.
  6. Let chicken rest 15 minutes before carving; serve with extra glaze.

Nutrition

Serving: 180gCalories: 420kcalCarbohydrates: 22gProtein: 38gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 135mgSodium: 780mgPotassium: 520mgFiber: 117gSugar: 300gVitamin A: 8IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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