Maple Cranberry Roast Chicken Recipe

Introduction

This Maple Cranberry Roast Chicken is a perfect blend of savory and sweet, featuring a juicy roast chicken glazed with a vibrant maple cranberry sauce. It’s an elegant yet approachable dish that makes any meal feel special, ideal for festive dinners or cozy family gatherings.

Ingredients

• 1 organic whole chicken (About 5-10 lbs is perfect)
• 1/2 cup salted butter, softened (or unsalted if desired)
• 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 (white, yellow, or red)
• 2 lemons, halved and sliced
• 1 cup organic chicken stock
• 1 1/2 cups pure maple syrup
• 1 cup whole cranberries, fresh or frozen
• 1/2 cup organic cranberry juice
• 1/2 teaspoon red pepper flakes (optional)
• Pinch of sea salt
• Pinch of black pepper

Instructions

1. Step 1: Brining the chicken (optional): In a large pot, combine 2 cups water, salt, and brown sugar over medium-high heat. Stir until sugar dissolves and boil for 5-6 minutes. Remove from heat, add remaining brining ingredients and enough cold water to cool the brine completely. Clean the chicken by removing neck, gizzards, and excess fat; rinse with water and lemon or lime juice. Pat dry and place chicken in a brining bag, cover fully with the cooled brine, seal, and refrigerate for at least 8 hours or overnight.
2. Step 2: When ready, remove chicken from brine and pat dry again. Let it air-dry for 30-60 minutes before cooking.
3. Step 3: Preheat oven to 400°F (200°C). Lightly grease a large baking dish or Dutch oven.
4. Step 4: In a bowl, mix softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme until smooth.
5. Step 5: Use your fingers to carefully rub the seasoned butter under the chicken skin and all over the surface.
6. Step 6: Place chicken breast-side up in the prepared dish. Stuff the cavity with crushed garlic, quartered onions, and halved lemon. Arrange additional onions and lemon slices around the chicken. Pour chicken stock around it to keep moist. You may add fresh herbs inside the cavity for extra flavor if desired.
7. Step 7: Roast the chicken for about 1 hour. Check periodically, spooning any pan liquids over the skin to keep it moist.
8. Step 8: Meanwhile, make the maple cranberry glaze. In a saucepan over medium-high heat, combine maple syrup, cranberries, cranberry juice, and red pepper flakes. Season with salt and black pepper. Bring to a boil for 1-2 minutes, then reduce heat and simmer for another 1-2 minutes until slightly thickened.
9. Step 9: Halfway through roasting, pour half of the glaze over the chicken and sides. Continue roasting for another 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.
10. Step 10: In the last 10 minutes of roasting, brush the remaining glaze over the chicken for a glossy finish.
11. Step 11: Remove from oven and let the chicken rest for about 20 minutes before carving to retain juices.
12. Step 12: Slice and serve with your favorite sides. Bon appétit!

Tips & Variations

• For added herb aroma, stuff fresh rosemary, thyme, or sage inside the chicken cavity before roasting.
• If you don’t have time to brine, season the chicken generously and let it rest with the seasoned butter under the skin for 30 minutes.
• Use frozen cranberries if fresh are unavailable; just rinse before using.
• Adjust red pepper flakes to control the glaze’s heat or omit for a milder sauce.
• Serve with roasted vegetables or a simple green salad to complement the sweet and savory flavors.

Storage

Store any leftover roast chicken covered in the refrigerator for up to 3-4 days. Keep the glaze separate to maintain texture if possible. Reheat gently in the oven or microwave until warmed through, basting with extra glaze or pan juices to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the brining step?

Yes, brining is optional but recommended to enhance juiciness and flavor. If skipping, season the chicken well and allow the butter seasoning to rest under the skin before roasting.

How do I know when the chicken is fully cooked?

The best way is using a meat thermometer; the internal temperature should reach 165°F (74°C) in the thickest part of the thigh without touching bone. The juices should run clear when pierced.

Maple Cranberry Roast Chicken Recipe

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4.8 from 149 reviews

This Maple Cranberry Roast Chicken is a delightful holiday-inspired dish that combines juicy roasted chicken with a sweet and tangy maple cranberry glaze. The chicken is optionally brined for extra moisture and seasoned with a flavorful blend of smoked paprika, garlic, and thyme. Roasted alongside garlic, onions, and lemons, the bird is basted with a homemade cranberry-maple syrup glaze that caramelizes during roasting to create a beautifully golden, moist, and aromatic entrée perfect for festive dinners or any special occasion.

• Author: Tim
• Prep Time: 20 minutes (plus optional 8-12 hours brining time)
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes (excluding brining time)
• Yield: Serves 6–8 people 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 1 organic whole chicken (about 5–10 lbs)
• 1/2 cup salted butter, softened (or unsalted if preferred)
• 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 (white, yellow, or red)
• 2 lemons, halved + sliced

Brine (Optional)

• 2 cups water
• Salt (quantity not specified, typically 1/4 to 1/2 cup)
• Brown sugar (quantity not specified, typically 1/4 to 1/3 cup)
• Additional cold water (about 8-10 cups)
• Additional brining herbs or ingredients (unspecified, see blog for details)

Roasting Liquids and Glaze

• 1 cup organic chicken stock
• 1 1/2 cups pure maple syrup
• 1 cup whole cranberries, fresh or frozen
• 1/2 cup organic cranberry juice
• 1/2 teaspoon red pepper flakes (optional)
• Pinch of sea salt
• Pinch of black pepper

Instructions

1. Brining the Chicken (Optional): Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until the sugar dissolves. Boil for 5-6 minutes, then remove from heat and add the remaining brining ingredients and cold water to cool the brine thoroughly.
2. Prepare the Chicken: Clean the chicken by removing the neck, gizzards, and any excess tissue or fat from inside and under the skin. Rinse under water mixed with lemon or lime juice to cleanse, then pat dry.
3. Brine the Chicken: Place the chicken in the sealed brining bag and pour the cooled brine over it, ensuring it is fully covered. Refrigerate for at least 8 hours or overnight for best results.
4. Dry the Chicken: Remove the chicken from the brine, pat dry, and let air-dry for 30 minutes to an hour before roasting.
5. Preheat the Oven: Set your oven to 400°F (204°C). Lightly grease a large baking dish, griddle pan, or dutch oven and set it aside.
6. Make the Seasoned Butter: In a bowl, mix softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme until smooth and well combined.
7. Apply the Butter: Using your fingers, gently loosen the skin of the chicken and spread the seasoned butter underneath and all over the skin for deep flavor.
8. Arrange Chicken and Aromatics: Place the chicken breast side up in the prepared pan, tie feet together with twine for easier handling, and stuff the cavity with crushed garlic, quartered onions, and lemon halves and slices. Pour chicken stock around the bird to keep it moist during roasting.
9. Roast the Chicken: Place the pan in the oven and roast for about 1 hour and 30 minutes, checking after 1 hour and spooning pan juices over the chicken to keep it moist.
10. Prepare the Maple Cranberry Glaze: In a saucepan over medium-high heat, combine maple syrup, cranberries, cranberry juice, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 1-2 minutes until slightly thickened. Season with salt and black pepper to taste.
11. Glaze the Chicken: Halfway through the roasting time, brush half the glaze evenly over the chicken and sides of the pan. Continue roasting for another 30 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part.
12. Final Glaze: In the last 10 minutes of roasting, brush on the remaining glaze to build a glossy, caramelized finish.
13. Rest the Chicken: Remove the chicken from the oven and let it rest for 20 minutes before carving to allow juices to redistribute.
14. Serve and Enjoy: Carve the chicken and serve with your favorite sides. Bon Appetit!

Notes

• Brining the chicken is optional but highly recommended for extra juicy meat.
• If you do not brine, season the chicken thoroughly before roasting and increase attention to basting.
• For additional flavor, stuff the chicken cavity with herbs like rosemary, thyme, or sage along with the aromatics.
• You can use either fresh or frozen cranberries for the glaze.
• Adjust the amount of red pepper flakes to your spice preference or omit for a milder glaze.
• Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• If you do not have a griddle pan or dutch oven, use a large roasting pan or baking dish.

Keywords: roast chicken, maple cranberry glaze, holiday chicken, baked chicken recipe, cranberry sauce, poultry, roasted poultry, festive meals