Cranberry Maple Roast Chicken: Your Holiday Flavor Hero

Cranberry Maple Roast Chicken combines juicy meat with a sweet-tart glaze, perfect for any festive occasion.

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Prep Time 30

Cook Time 1 30

Resting Time 20

Total Time 2 20

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole Organic Whole Chicken (5-10 lbs) Choose fresh for the best flavor.
½ cup Salted Butter Substitute with unsalted for more control over salt levels.
2 tbsp Extra Virgin Olive Oil For sautéing, offers healthy fats that enhance taste.
2 tsp Black Pepper Freshly ground provides superior flavor.

For the Seasoning

2 tsp Smoked Paprika Delivers a mild smokiness.
2 tsp Garlic Powder Feel free to swap with fresh garlic for a punchier flavor.
2 tsp Dried Thyme Rosemary makes a fine alternative.
pinch Sea Salt Essential for seasoning your meat to perfection.

For Stuffing

4 Garlic Cloves Crushed; fresh is recommended for a bold taste.
2 Onions Quartered; any onion variety works great here.
2 Lemons Halved + sliced; limes can be used as a substitute.

For the Glaze

1½ cups Pure Maple Syrup Honey can be a viable alternative.
1 cup Whole Cranberries Fresh or frozen.
½ cup Organic Cranberry Juice Ensure it's 100% juice for authenticity.
½ tsp Red Pepper Flakes Optional for added heat.

For the Roasting

1 cup Organic Chicken Stock Vegetable stock is a great alternative if needed.
pinch Black Pepper Enhances overall flavor.

Equipment

Large Pot
Baking dish or Dutch oven
meat thermometer

Method

Step-by-Step Instructions for Cranberry Maple Roast Chicken

In a large pot, combine water, salt, and brown sugar. Bring to a boil until dissolved. Stir in aromatics, cool completely, and if brining, submerge the chicken for 12–18 hours.
Remove the chicken from the brine and rinse under cold water. Pat dry with paper towels and let air-dry for 30 minutes.
Preheat your oven to 400°F (200°C) and grease a large baking dish with olive oil.
Mix softened butter with olive oil, spices, sea salt, and black pepper to create seasoned butter. Rub generously on the chicken.
Stuff the chicken with onions, garlic, and lemons. Pour chicken stock into the bottom of the baking dish.
Roast the chicken for about 1 hour and 30 minutes, basting halfway through, until skin is golden and internal temperature reaches 165°F (75°C).
Make the glaze by combining maple syrup, cranberries, and juice in a saucepan. Simmer until cranberries burst, about 10-15 minutes.
After 1 hour of roasting, brush half of the glaze on the chicken. Apply the remaining glaze during the last 10 minutes.
Remove from the oven and let rest for 20 minutes before carving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 34gProtein: 38gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 7mgCalcium: 30mgIron: 2mg

Notes

This recipe is perfect for festive occasions and can also be transformed into sandwiches or salads with leftovers.

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