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Cranberry Maple Roast Chicken

Cranberry maple roast chicken is roasted until the breast and inner thigh reach 165°F, then coated in a tart-sweet cranberry glaze. Lemon and fresh thyme flavor the chicken as it roasts, and extra glaze is served alongside.
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Prep Time 15 minutes
Cook Time 1 hour 27 minutes
Resting 15 minutes
Total Time 1 hour 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 4.5 lb chicken 4- to 5-pound, whole, giblets removed, patted dry
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lemon quartered
  • 4 fresh thyme sprigs
For the cranberry maple glaze
  • 1 cup cranberries fresh or frozen
  • 0.33 cup pure maple syrup
  • 0.25 cup orange juice
  • 1 tbsp Dijon mustard
  • 2 tbsp unsalted butter

Equipment

  • 1 16x13-inch roasting pan
  • 1 2-quart saucepan

Method
 

Prepare the chicken
  1. Position a rack in the lower third of the oven.
  2. Heat the oven to 400°F.
  3. Set a rack inside a 16x13-inch roasting pan.
  4. Rub the chicken all over with the olive oil, then season it inside and out with the salt and pepper.
  5. Put the lemon and thyme in the cavity and place the chicken breast-side up on the rack.
Make the glaze
  1. Combine the cranberries, maple syrup, orange juice, and Dijon mustard in a 2-quart saucepan.
  2. Bring the mixture to a simmer over medium heat.
  3. Cook for 8 to 10 minutes, stirring occasionally, until the cranberries have burst and the mixture is thickened.
  4. Remove the glaze from the heat and stir in the butter until melted.
  5. Set aside 1/3 cup glaze for serving.
Roast the chicken
  1. Roast the chicken for 50 minutes.
  2. Brush the remaining glaze over the chicken.
  3. Roast for 20 to 35 minutes more, until a thermometer inserted into the thickest part of the breast and the inner thigh reads 165°F.
  4. Tent loosely with foil if the skin darkens too quickly.
  5. Transfer the chicken to a cutting board.
  6. Let it rest for 15 minutes before carving.
  7. Serve with the reserved glaze.

Notes

For the most reliable doneness, check both the thickest part of the breast and the inner thigh with a thermometer. Refrigerate leftovers for 3 to 4 days; freeze carved chicken and glaze for up to 3 months. For a dairy-free option, replace the butter with olive oil.