Go Back
–+ servings
Cranberry Maple Roast Chicken

Cranberry Maple Roast Chicken for a Cozy Family Feast

This Cranberry Maple Roast Chicken combines the sweetness of maple syrup and tartness of cranberries for a deliciously unconventional roast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Whole Chicken Opt for organic for the best flavor.
  • ½ cup Salted Butter Use unsalted for a less salty taste.
  • 2 Tbsps Extra Virgin Olive Oil Enhances moisture and flavor throughout.
For the Seasoning
  • 2 tsps Smoked Paprika Delivers depth and smokiness to the roast.
  • 2 tsps Black Pepper Adds a subtle kick to amplify flavors.
  • 2 tsps Garlic Powder Enhances the savory profile beautifully.
  • 2 tsps Dried Thyme Brings a fragrant herbal note for charm.
For the Inside
  • 4 Garlic Cloves Crushed, offers robust flavor.
  • 2 Onions Quartered, contributes essential moisture and sweetness.
  • 2 Lemons Halved and sliced to provide zesty acidity.
For the Glaze
  • 1 cup Chicken Stock Keeps the chicken moist while it roasts.
  • 1½ cups Pure Maple Syrup The star ingredient for the sweet glaze.
  • 1 cup Whole Cranberries Adds tartness; frozen cranberries can serve well.
  • ½ cup Organic Cranberry Juice Elevates sweet-tart profile of the glaze.
  • ½ tsp Red Pepper Flakes Optional, for those who appreciate a bit of spice.
  • pinch Sea Salt Essential for seasoning, adjust to taste.
  • pinch Black Pepper Essential for seasoning, adjust to taste.

Equipment

  • Large Pot
  • medium bowl
  • large roasting pan
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Brine the Chicken (Optional): Combine water, salt, and sugar in a large pot. Bring to a boil, remove from heat, add herbs, let cool, and submerge the chicken in the brine for 8 to 18 hours.
  2. Preheat and Prepare: Preheat oven to 400°F (200°C). Clean chicken, pat dry, mix salted butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme, spread mixture under the skin.
  3. Stuff the Chicken: Stuff the chicken cavity with garlic, onions, and lemons. Pour chicken stock around the bird in the roasting pan.
  4. Roast the Chicken: Roast for about 1 hour and 30 minutes, basting at the 1-hour mark, until skin is crispy and thermometer reads 165°F (74°C).
  5. Make the Glaze: In a saucepan, combine maple syrup, cranberries, cranberry juice, sea salt, and black pepper. Bring to boil then simmer for 10-15 minutes until thickened.
  6. Apply the Glaze: At the 1-hour mark, pour half of the glaze over the chicken. Return to the oven and brush with remaining glaze in the last 10 minutes.
  7. Rest and Serve: Let the chicken rest for about 20 minutes, carve, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1.5mg

Notes

Consider using a thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).

Tried this recipe?

Let us know how it was!