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Cranberry Maple Roast Chicken

Cranberry maple roast chicken with a glossy golden skin, roasted onion wedges, and a tangy pan sauce. The chicken roasts in maple-Dijon glaze with fresh cranberries and broth until the thigh hits 165F, then rests for juicy slicing.
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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
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken
  • 1 whole chicken About 5 pounds, patted dry.
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp butter Softened.
  • 1 tbsp fresh rosemary Chopped.
  • 1 orange Halved.
  • 1 head garlic Halved crosswise.
Cranberry maple glaze and pan
  • 1 red onion Cut into wedges.
  • 2 cup fresh cranberries
  • 1 3/5 cup maple syrup 1/3 cup.
  • 2 tbsp Dijon mustard
  • 1 1/2 cup chicken broth 1/2 cup.

Equipment

  • 1 Dutch oven

Method
 

Prep and roast
  1. Preheat the oven to 425F and set a roasting pan ready for the chicken.
  2. Season the chicken inside and out with salt and black pepper, then rub the butter mixed with chopped rosemary under and over the skin for even coverage.
  3. Stuff the cavity with orange halves and halved garlic, then place the chicken in the roasting pan and tuck red onion wedges around it.
  4. Roast at 425F for 50 minutes, until the skin begins to bronze and the chicken is actively cooking.
  5. Whisk maple syrup and Dijon mustard until smooth, then brush half of the glaze over the chicken.
  6. Add fresh cranberries to the pan and pour in the chicken broth for roasting moisture and pan sauce base.
  7. Roast 25-30 minutes more at 425F, brushing with the remaining glaze once during roasting, until the thigh reaches 165F and the skin looks lacquered.
  8. Rest the chicken for 15 minutes before carving so juices redistribute, and spoon the cranberry pan sauce over the top right before serving.

Notes

Pro tip: For the most lacquered skin, brush the chicken at the start of the cranberry-glaze phase and again near the end; avoid opening the oven too often. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently until warmed through. Freezing is not recommended for best texture. Dietary swap: use whole-grain Dijon or a lower-sugar Dijon if you want a slightly lighter sweetness while keeping the same method.