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Cranberry Maple Roast Chicken for a Festive Dinner

Cranberry Maple Roast Chicken is a whole chicken roasted with herb butter.It is finished with a sweet-tart maple and cranberry glaze.Serve it as a festive holiday main course with your favorite seasonal sides.
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Prep Time 25 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

For the Chicken

  • 1 whole chicken about 5–10 pounds
  • 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
  • 2 lemons halved or sliced
  • 1 cup chicken stock

For the Maple Cranberry Glaze

  • 1½ cups pure maple syrup
  • 1 cup whole cranberries fresh or frozen
  • ½ cup cranberry juice
  • ½ teaspoon red pepper flakes optional
  • Pinch of sea salt
  • Pinch of black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C). Lightly grease a large roasting pan or Dutch oven.
  • Add the softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme to a small bowl. Stir until smooth and thoroughly combined.
  • Pat the chicken completely dry. Carefully loosen the skin with your fingers, then spread the seasoned butter over the chicken and underneath the skin.
  • Place the chicken breast-side up in the prepared roasting pan. Tie the legs together with kitchen twine if desired.
  • Arrange the crushed garlic, onions, and lemons inside the chicken cavity and around the roasting pan. Pour the chicken stock around the chicken.
  • Transfer the chicken to the oven. Roast for approximately 1½ hours, adjusting the cooking time according to the size of your chicken. Periodically spoon some of the pan juices over the chicken.
  • Meanwhile, prepare the glaze. Add the maple syrup, cranberries, cranberry juice, and optional red pepper flakes to a saucepan over medium-high heat. Season with a small pinch each of salt and black pepper.
  • Bring the mixture to a gentle boil for 1–2 minutes. Reduce the heat and simmer for another 1–2 minutes, until the cranberries begin to soften and the glaze becomes slightly syrupy.
  • During the latter part of roasting, brush about half of the cranberry-maple mixture generously over the chicken. Continue roasting.
  • During the final 10 minutes, brush the remaining glaze over your Cranberry Maple Roast Chicken for a glossy, deeply flavored finish.
  • Continue cooking until the thickest part of the chicken reaches a safe internal temperature of 165°F (74°C), checking away from the bone.
  • Remove the chicken from the oven and allow it to rest for approximately 15–20 minutes before carving. Spoon extra cranberry glaze and pan juices over each serving.

Notes

For a complete meal, serve this chicken with mashed potatoes, roasted vegetables, green beans, rice pilaf, or a fresh winter salad.
The optional red pepper flakes provide gentle warmth that contrasts nicely with the sweet maple glaze. Leave them out when preparing the recipe for anyone who prefers mild flavors.
A smaller chicken may cook considerably faster than a large one. Always determine doneness using internal temperature rather than roasting time alone.
If you choose to brine the chicken beforehand, use your preferred poultry brine and refrigerate the chicken safely while brining. Pat it thoroughly dry before applying the seasoned butter. Reduce additional salt in the recipe when necessary.