This Maple Cranberry Roast Chicken features a perfectly roasted whole chicken brushed with a sweet and tangy maple cranberry glaze. The chicken is seasoned with smoked paprika, garlic, thyme, and roasted with garlic, onions, and lemons for a flavorful and moist main course perfect for a festive meal or special occasion.
Total Time:9 hours 45 minutes
Yield:8 servings
Ingredients
Chicken
1 whole organic chicken (about 5-10 lbs)
½ cup salted butter, softened
2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons dried thyme
4 garlic cloves, crushed
2 onions, quartered (white, yellow, or red)
2 lemons, halved and sliced
1 cup organic chicken stock
Maple Cranberry Glaze
1 ½ cups pure maple syrup
1 cup whole cranberries, fresh or frozen
½ cup organic cranberry juice
½ teaspoon red pepper flakes (optional)
Pinch of sea salt
Pinch of black pepper
Optional Brine
2 cups water
Salt (amount typically around ¼ cup for brine)
Brown sugar (amount typically around ¼ cup for brine)
Additional cold water (8-10 cups)
Instructions
Brining the Chicken (Optional): Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar dissolves. Boil for 5-6 minutes, then remove from heat and add remaining brining ingredients and cold water to cool. Clean the chicken by removing neck, gizzards, and excess fat, rinse with water and lemon or lime juice. Pat dry, place chicken in brining bag, add brine until fully covered, seal tightly, and refrigerate for at least 8 hours or overnight. Remove from brine, pat dry, and air-dry for 30 minutes to 1 hour before cooking.
Preheat Oven and Prepare Pan: Preheat oven to 400 degrees Fahrenheit. Lightly grease a large baking dish, griddle pan, or Dutch oven and set aside.
Prepare Seasoned Butter: In a bowl, combine softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme. Stir until smooth and well mixed.
Season the Chicken: Once the chicken is dry, use your fingers to carefully rub the seasoned butter under the skin and all over the chicken.
Arrange Chicken and Aromatics: Place the chicken breast side up in the prepared pan with the feet tied together using twine. Stuff crushed garlic, quartered onions, and halved and sliced lemons inside the cavity and around the chicken. Pour chicken stock around the chicken in the pan to keep it moist while roasting.
Roast the Chicken: Roast the chicken for about 1 hour and 30 minutes, checking after 1 hour. Baste the chicken periodically by spooning pan liquids over the skin to keep it moist.
Make the Maple Cranberry Glaze: In a saucepan over medium-high heat, combine maple syrup, cranberries, cranberry juice, and red pepper flakes if using. Stir and bring to a boil for 1-2 minutes, then reduce to simmer for another 1-2 minutes. Season with sea salt and black pepper to taste.
Glaze the Chicken: Halfway through roasting, pour half of the glaze over the chicken and sides. Continue roasting for another 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit. In the last 10 minutes, brush the chicken with the remaining glaze.
Rest and Serve: Remove the chicken from the oven and let it rest for about 20 minutes before carving and serving. Enjoy your flavorful roast chicken!
Notes
Brining is optional but recommended for extra moist and flavorful meat.
Use a meat thermometer to ensure the chicken is fully cooked (internal temperature should be 165°F in the thickest part).
You can stuff the chicken cavity with fresh herbs such as rosemary, thyme, or sage for added aroma.
If you prefer, you can substitute salted butter with unsalted butter and adjust salt accordingly.
Fresh cranberries add the best flavor, but frozen cranberries work well too.
Letting the chicken air-dry after brining helps to achieve crispy skin in the oven.
The glaze can be adjusted in sweetness or spiciness by varying the amount of maple syrup and red pepper flakes.
Author:Millie
Prep Time:15 minutes plus 8 hours brining (optional)
