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Maple Cranberry Roast Chicken Recipe

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4.5 from 8 reviews

This Maple Cranberry Roast Chicken features a beautifully roasted whole chicken infused with a savory blend of smoked paprika, garlic, and thyme, glazed with a sweet and tangy maple cranberry sauce. The optional brining step ensures juicy, flavorful meat, while roasting with garlic, onions, and lemons adds aromatic depth. Perfect for festive dinners or Sunday family meals, this recipe combines classic roasting with a vibrant glaze to create a deliciously balanced main course.

Ingredients

Chicken

  • 1 whole organic chicken (about 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

  • 1½ 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 (approximately ½ cup or to taste)
  • Brown sugar (about ½ cup)
  • Additional cold water, about 8-10 cups
  • Additional herbs (such as rosemary, thyme, sage—optional)

Instructions

  1. Brining the Chicken (Optional): In a large pot over medium-high heat, combine 2 cups water, salt, and brown sugar, stirring until dissolved. Boil for 5-6 minutes. Remove from heat and add remaining brining ingredients along with 8-10 cups of cold water to cool the brine thoroughly. Clean the chicken by removing neck, gizzards, excess tissue, and rinse with water squeezed with lemon or lime. Pat the chicken dry, place in a sealed brining bag, and cover fully with the cooled brine and herbs. Refrigerate for at least 8 hours or overnight. Before cooking, remove from fridge and air-dry the chicken for 30 minutes to 1 hour.
  2. Preheat and Prepare Pan: Preheat oven to 400 degrees Fahrenheit. Lightly grease a large baking dish, griddle pan, or dutch oven and set aside.
  3. Make Seasoned Butter: In a bowl, combine softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme. Stir until smooth and fully mixed.
  4. Butter the Chicken: With clean fingers, loosen the chicken skin carefully and spread the seasoned butter evenly under the skin and all over the chicken skin.
  5. Arrange Chicken and Aromatics: Place the buttered chicken breast side up in the prepared dish. Tie the chicken feet together with kitchen twine for easier handling. Stuff the cavity and surround the chicken with crushed garlic, quartered onions, and lemon halves and slices. Pour the chicken stock around the chicken to maintain moisture during roasting. Optionally, add fresh herb sprigs inside the cavity for extra flavor.
  6. Roast the Chicken: Roast for about 1 hour 30 minutes, checking after 1 hour. Occasionally spoon pan juices over the skin to keep it moist.
  7. Prepare Maple Cranberry Glaze: While the chicken roasts, combine maple syrup, cranberries, cranberry juice, and red pepper flakes in a saucepan over medium-high heat. Stir and bring to a boil for 1-2 minutes. Reduce heat and simmer for another 1-2 minutes. Season with salt and pepper to taste.
  8. Glaze the Chicken: Halfway through roasting, brush half of the glaze over the chicken and sides. Continue roasting for another 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit at the thickest part. In the last 10 minutes, brush on the remaining glaze for a glossy finish.
  9. Rest and Serve: Remove the chicken from the oven and let it rest for 20 minutes before carving and serving. This helps retain juices and enhances tender texture.

Notes

  • Brining is optional but recommended for juicier, more flavorful meat.
  • Chicken weight from 5 to 10 pounds works, but adjust cooking time accordingly (about 15 minutes per pound).
  • If you don't have fresh herbs for stuffing, dried herbs or simply onions and garlic add great flavor.
  • Use unsalted butter if you prefer to control salt levels more precisely.
  • The glaze can be made in advance and reheated gently before glazing.
  • Always ensure the internal temperature reaches 165°F to guarantee safe consumption.
  • Tie the chicken feet for even roasting and easier handling.
  • You can substitute cranberry juice with pomegranate juice for a different twist.

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