Description
This Cranberry Maple Roast Chicken is juicy, tender, and glazed in a sweet-tart cranberry maple sauce that caramelizes beautifully in the oven. Perfect for holidays or cozy family dinners, this flavorful roasted chicken is surprisingly easy and always impresses.
Ingredients
Chicken
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1 whole organic chicken (5–10 lbs)
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3–4 tablespoons pure maple syrup
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Salt
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Black pepper
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Smoked paprika
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Garlic powder
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Parsley
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Basil
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Red pepper flakes
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4–6 garlic cloves
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1 onion (yellow, white, or red), cut into wedges
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Softened salted butter
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Fresh thyme, sage, and rosemary
Optional Veggies for Roasting
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Extra onions
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Extra garlic cloves
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Carrots or other roasting vegetables
Herb + Maple Brine
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1 gallon water
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½ cup sea salt
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¼ cup brown sugar
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4 garlic cloves, crushed
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3–5 sprigs thyme
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3–5 sprigs rosemary
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3–5 sprigs sage
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1 tbsp dried oregano
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1 tbsp black pepper
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1 tbsp smoked paprika
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1 tsp red pepper flakes
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Ice (for cooling)
Cranberry Maple Glaze
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1 cup fresh or frozen cranberries
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½–1 cup pure maple syrup
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¼–⅓ cup cranberry juice (or chicken stock)
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Pinch of red pepper flakes
Instructions
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Make the Brine (Optional but Recommended):
In a large pot, heat water, sea salt, and brown sugar until dissolved. Add garlic, herbs, oregano, black pepper, smoked paprika, and red pepper flakes. Simmer 2–3 minutes. Cool completely with ice. Submerge chicken in brine and refrigerate 12–18 hours. Rinse lightly and pat dry. -
Prep the Chicken:
Preheat oven to 425°F. Pat chicken completely dry. Rub softened butter all over the skin, including under the breast skin. -
Season:
Sprinkle salt, pepper, garlic powder, smoked paprika, parsley, basil, and red pepper flakes over the chicken. -
Stuff the Cavity:
Add onion wedges, fresh rosemary, thyme, and sage inside the chicken. -
First Roast:
Place chicken breast-side up in a roasting pan with optional veggies. Roast for 45 minutes. -
Make the Glaze:
In a saucepan, simmer cranberries, maple syrup, cranberry juice (or stock), and red pepper flakes until berries burst and glaze thickens. -
Glaze the Chicken:
Brush half the glaze over the chicken. Continue roasting 25–35 minutes, basting occasionally. -
Final Glaze:
Brush remaining glaze on top and roast an additional 5–10 minutes, or until chicken reaches 165°F internally. -
Rest & Serve:
Let chicken rest 10–15 minutes before carving. Spoon extra glaze over top.
Notes
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Drying the chicken well ensures crisp, golden skin.
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Swap cranberry juice for apple cider for extra sweetness.
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Glaze too thick? Thin with a splash of juice.
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Glaze too thin? Simmer a few more minutes.
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Brining is optional, but dramatically boosts juiciness.
- Prep Time: 20 minutes (not including brining)
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Roasting , Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 125 mg