Cranberry Maple Roast Chicken for a Flavorful Holiday Feast

Cranberry Maple Roast Chicken is a deliciously glazed dish that elevates any festive meal.

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Prep Time 30

Cook Time 1 30

Resting Time 20

Total Time 2 20

Servings: 6 servings

Course: Lunch

Cuisine: American

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole Organic Whole Chicken (5-10 lbs) The star of the dish; a bigger bird serves more guests!
½ cup Salted Butter softened; adds rich flavor and moisture
2 tbsp Extra Virgin Olive Oil ensures a juicy chicken while promoting beautiful color

For the Seasoning

2 tsp Smoked Paprika infuses depth and color
2 tsp Black Pepper enhances flavor with a bit of heat
2 tsp Garlic Powder a savory touch; can be swapped with fresh garlic
2 tsp Dried Thyme complements the chicken beautifully

For the Aromatics

4 cloves Garlic crushed; elevates aroma and flavor
2 Onions quartered; forms a fragrant base for roasting
2 Lemons halved and sliced; brightens flavor

For the Glaze

1 cup Organic Chicken Stock keeps chicken moist while roasting
1½ cups Pure Maple Syrup adds sweet-tart notes
1 cup Whole Cranberries fresh or frozen
½ cup Organic Cranberry Juice boosts glaze’s tartness
½ tsp Red Pepper Flakes optional; adjust based on heat preference

For Seasoning

pinch Sea Salt essential for enhancing flavors
pinch Black Pepper essential for enhancing flavors

Equipment

large pot
Baking Dish or Dutch Oven
medium saucepan

Method

Step‑by‑Step Instructions

Brine the chicken by boiling four quarts of water with salt and brown sugar, then submerge the chicken in cooled brine for 12-18 hours.
Remove the chicken from the brine, rinse thoroughly, and dry with paper towels. Let it rest at room temperature for 30 minutes.
Preheat oven to 400°F (200°C) and grease your baking dish or Dutch oven with olive oil.
Mix butter, olive oil, paprika, black pepper, garlic powder, and thyme. Rub under the chicken skin and stuff cavity with garlic, onions, and lemons.
Roast chicken for about 1.5 hours, basting every 30 minutes for moisture.
Prepare glaze by boiling maple syrup, cranberries, cranberry juice, and red pepper flakes; simmer until thick for 10-15 minutes.
Brush half of the glaze on the chicken after an hour, then roast for an additional 20 minutes.
Brush remaining glaze in the last 10 minutes of cooking for a caramelized finish.
Check internal temperature at 165°F (75°C) before removing chicken; let it rest for 20 minutes before carving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 35gProtein: 50gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 12gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Consider brining for extra moisture and flavor, and spatchcocking for even cooking and crispy skin. Always rest the chicken after cooking before carving.

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