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Maple Cranberry Roast Chicken Recipe

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4.9 from 10 reviews

A flavorful maple cranberry roast chicken featuring a juicy whole chicken seasoned with smoked paprika, garlic, and thyme, then glazed with a sweet and tangy maple cranberry sauce. Perfect for a cozy dinner or special occasion.

Ingredients

Chicken

  • 1 organic whole chicken (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
  • 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 (quantity not specified, estimate ½ cup)
  • Brown sugar (estimate ½ cup)
  • Additional cold water, about 8-10 cups

Instructions

  1. Brining the Chicken [Optional]: Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar dissolves and then boiling for 5-6 minutes. Remove from heat, add additional cold water to cool the brine, then submerge cleaned chicken in brine bag with herbs and refrigerate for at least 8 hours. Before cooking, remove chicken, pat dry, and air-dry for 30-60 minutes.
  2. Prepare to Roast: Preheat oven to 400 degrees Fahrenheit. Lightly grease a large baking dish, griddle pan, or Dutch oven.
  3. Season the Chicken: In a bowl, mix softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme until smooth. Using fingers, spread seasoned butter under skin and over chicken evenly.
  4. Arrange Chicken and Aromatics: Place chicken breast side up with feet tied in the prepared pan. Stuff cavity with crushed garlic, quartered onions, lemon halves, and optional herb sprigs. Pour 1 cup chicken stock around chicken in the pan.
  5. Begin Roasting: Roast chicken for 1 hour, checking occasionally and spooning pan liquids over skin to keep moist.
  6. Make the Maple Cranberry Glaze: In a saucepan over medium-high heat, combine maple syrup, cranberries, cranberry juice, and red pepper flakes. Boil for 1-2 minutes, then simmer for 1-2 minutes. Season with sea salt and black pepper to taste.
  7. Glaze and Continue Roasting: Halfway through roasting (after 1 hour), pour half of the glaze over chicken and sides. Continue roasting an additional 30 minutes until internal temperature reaches 165 degrees Fahrenheit and skin is golden. In final 10 minutes, brush remaining glaze onto the chicken.
  8. Rest and Serve: Remove chicken from oven and let rest for 20 minutes before carving and serving.

Notes

  • Brining the chicken is optional but recommended for extra juiciness and flavor.
  • You can use unsalted butter if preferred; adjust salt in glaze accordingly.
  • For additional flavor, stuff chicken cavity with fresh herb sprigs like rosemary, thyme, or sage.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
  • If fresh cranberries are not available, frozen can be used without thawing prior.
  • The glaze can be made less spicy by omitting red pepper flakes.
  • Tying the chicken feet together helps it roast evenly.
  • Letting chicken air-dry before roasting promotes crispier skin.

Find it online: https://lovelycooks.com/maple-cranberry-roast-chicken-recipe/