Maple Cranberry Roast Chicken (Print-Friendly Format)
Juicy chicken roasted with maple syrup, cranberries, and fragrant herbs for a flavorful and festive main dish.
# Ingredients You’ll Need:
→ Chicken
01 -
1 organic whole chicken (approximately 2.5–4.5 kg), cleaned and prepared
02 -
115 g salted butter, softened
03 -
2 tablespoons extra virgin olive oil
04 -
2 teaspoons smoked paprika
05 -
2 teaspoons ground black pepper
06 -
2 teaspoons garlic powder
07 -
2 teaspoons dried thyme
08 -
4 garlic cloves, crushed
09 -
2 onions, quartered
10 -
2 lemons, halved and thinly sliced
11 -
240 ml organic chicken stock
→ Maple Cranberry Glaze
12 -
360 ml pure maple syrup
13 -
1 cup whole cranberries, fresh or frozen
14 -
120 ml organic cranberry juice
15 -
0.5 teaspoon red pepper flakes, optional
16 -
Pinch of sea salt
17 -
Pinch of black pepper
# How to Make It:
01 -
If brining, combine 480 ml water, salt, and brown sugar in a large pot over medium-high heat, stirring until the sugar is dissolved. Boil for 5–6 minutes. Remove from heat, add remaining brine ingredients and up to 2 litres cold water to cool. Submerge chicken fully, seal, and refrigerate for at least 8 hours.
02 -
Remove the chicken from brine if used, rinse thoroughly, and pat completely dry. Allow to air-dry for 30–60 minutes for optimal browning.
03 -
Preheat oven to 200°C, lightly grease a large baking dish or Dutch oven. In a bowl, blend softened butter, olive oil, smoked paprika, black pepper, garlic powder, and thyme until smooth. Rub the seasoned butter thoroughly over and under the skin of the chicken.
04 -
Tie the drumsticks together with kitchen twine. Place crushed garlic, quartered onions, and lemon wedges inside the cavity and around the bird. Set the chicken breast-side up in the baking dish and pour the chicken stock around it.
05 -
Roast for 90 minutes, basting periodically with pan juices. Check after 60 minutes and spoon juices over the skin to maintain moisture.
06 -
In a saucepan over medium-high heat, combine maple syrup, cranberries, cranberry juice, and red pepper flakes. Add salt and pepper. Boil for 1–2 minutes, then reduce heat to low and simmer for 1–2 minutes more.
07 -
Halfway through roasting, pour half the glaze over the chicken and sides. Continue roasting. During the final 10 minutes, brush on the remaining glaze. Chicken should be golden and reach an internal temperature of 74°C at the thickest part.
08 -
Remove from oven and let the chicken rest for 20 minutes before carving. Serve with pan juices and remaining glaze if desired.
# Extra Tips:
01 -
For larger chickens, increase glaze and seasoning quantities accordingly and extend roasting time by 20–25 minutes per kilogram.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven until warmed through.
03 -
Spatchcocking can help larger birds cook more evenly and quickly if desired.