Name: Apple & Cranberry Roasted Chicken Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: Whole Chicken: 1 whole chicken (about 4 pounds) Apples: 2 apples, cored and sliced Cranberries: 1 cup fresh or frozen cranberries Onion: 1/2 onion, sliced Garlic: 3 cloves, smashed Olive Oil: 2 tablespoons Melted Butter: 2 tablespoons Rosemary: 1 tablespoon fresh (chopped) or 1 teaspoon dried Thyme: 1 tablespoon fresh (chopped) or 1 teaspoon dried Salt and Black Pepper: To taste Apple Cider or Chicken Broth: 1/2 cup

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Imagine a show-stopping roasted chicken that melds sweet, tart, and savory flavors in every bite. That’s exactly what you get with Apple & Cranberry Roasted Chicken — a dish that practically sings of fall and holidays, yet is easy enough for a hearty family dinner any night. Juicy chicken is stuffed with fragrant apples, bright cranberries, and herby aromatics, then roasted until golden and perfectly crisp. This one-pan masterpiece transforms humble ingredients into a meal that feels absolutely special.

Apple & Cranberry Roasted Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Apple & Cranberry Roasted Chicken is its simplicity — each ingredient has a purpose, working together to create a harmony of flavors, colors, and aromas. Here’s what you’ll need and why every item matters.

Whole chicken (about 4 pounds): Roasting a whole bird ensures juicy meat and an irresistible golden skin.
Apples (2, cored and sliced): Their sweetness and natural juices infuse the chicken and pan sauce with autumnal notes.
Fresh or frozen cranberries (1 cup): Tart bursts that complement the apples and brighten each flavorful bite.
Onion (1/2, sliced): Adds a savory, mellow base and deepens the roasted flavors.
Garlic (3 cloves, smashed): Lends its aromatic punch, enhancing both the chicken and the fruit.
Olive oil (2 tablespoons): Ensures even browning and irresistibly crisp skin.
Melted butter (2 tablespoons): Boosts richness and color while helping herbs cling to the skin.
Fresh rosemary (1 tablespoon, or 1 teaspoon dried): Lends woodsy, peppery notes; chopped for maximum flavor release.
Fresh thyme (1 tablespoon, or 1 teaspoon dried): Brings subtle lemony, earthy undertones.
Salt and black pepper: Don’t be shy; these amplify all the ingredient flavors.
Apple cider or chicken broth (1/2 cup): Prevents dry roasting, and mingles with fruit for a delicious, ready-made sauce.

How to Make Apple & Cranberry Roasted Chicken

Step 1: Prep the Chicken and Oven

Begin by preheating your oven to 375°F. Pat the chicken dry — this little extra step ensures your seasoning sticks and helps that glorious, crackly skin form in the oven. Season the chicken liberally inside and out with salt and pepper. That full-coverage seasoning is the foundation of the Apple & Cranberry Roasted Chicken’s mouthwatering taste.

Step 2: Stuff the Chicken

Now it’s time to infuse the chicken from the inside! Fill the cavity with half of your sliced apples, half the cranberries, all the onion slices, and the garlic. This not only moistens and flavors the meat as it roasts, but also perfumes the entire kitchen.

Step 3: Arrange the Pan

Scatter the remaining apple slices and cranberries in the bottom of a large roasting pan. These will soak up the savory pan juices and caramelize beautifully, becoming the perfect side for your Apple & Cranberry Roasted Chicken.

Step 4: Season With Herbs and Fats

Grab a small bowl and whisk together the olive oil, melted butter, rosemary, and thyme. Brush this fragrant mixture all over the chicken for an herby, aromatic crust that keeps the bird moist. If you have any left, drizzle it over the apples and cranberries in the pan.

Step 5: Add Liquid and Roast

Set your chicken right on top of the fruit mixture in the pan and pour in the apple cider or chicken broth. This creates the beginnings of a pan sauce while ensuring nothing dries out. Roast for 1 hour 20 minutes to 1 hour 30 minutes, basting the bird with its own juices halfway through. You’re aiming for an internal thigh temperature of 165°F — a quick check with a meat thermometer gives you confidence and perfectly cooked results.

Step 6: Rest and Carve

Once your Apple & Cranberry Roasted Chicken has reached its golden, aromatic best, let it rest for about 10 minutes before carving. This helps all those savory juices redistribute for tender, flavorful slices. Serve with a spoonful of the sweet-tart roasted apples and cranberries.

How to Serve Apple & Cranberry Roasted Chicken

Garnishes

Add a little extra flair by scattering fresh thyme or rosemary sprigs over the platter, or tossing on a handful of pomegranate seeds for beautiful color and burst. Even a sprinkle of flaky sea salt at the very end can make the flavors pop.

Side Dishes

Apple & Cranberry Roasted Chicken shines with simple sides that soak up its lush juices. Think creamy mashed potatoes, a rustic bread stuffing, or roasted carrots and sweet potatoes. For something light, a peppery arugula salad tossed in lemon vinaigrette pairs deliciously.

Creative Ways to Present

For a show-stopper, serve the carved chicken over the roasted apple and cranberry mixture on a big platter, spooning some pan juices over top. Or, for individual servings, plate thick slices of meat with fruit and drizzle with sauce. Miniature versions using chicken thighs also look lovely arranged in a cast iron dish.

Make Ahead and Storage

Storing Leftovers

Leftover Apple & Cranberry Roasted Chicken keeps beautifully in the fridge for up to three days. Store carved meat and fruit in an airtight container with a few spoonfuls of pan juice to keep things moist and tender.

Freezing

For longer storage, freeze portions (with fruit and drippings if possible) tightly wrapped in foil and placed in a zip-top bag or airtight container. Freeze for up to two months; just label so you remember this treat is ready when you are!

Reheating

For best results, reheat slices with their fruit in a covered dish at 325°F until warmed through, adding a splash of broth if needed. The microwave works in a pinch, but reheating gently in the oven helps preserve the lovely roasted flavors and textures.

FAQs

Can I make Apple & Cranberry Roasted Chicken with chicken pieces instead of a whole chicken?

Absolutely! Chicken thighs or bone-in breasts work perfectly. Reduce roasting time to 40–50 minutes, and keep an eye on the internal temperature for doneness.

What kind of apples work best?

Firm, slightly tart apples like Honeycrisp, Granny Smith, or Fuji hold up beautifully in the oven and balance the cranberries’ tanginess.

Can I use dried cranberries instead of fresh or frozen?

You can! For the best texture, soak dried cranberries in hot water or apple juice for 10–15 minutes before adding them to the recipe.

How do I get a crispy skin on my Apple & Cranberry Roasted Chicken?

Patting the chicken dry before roasting is crucial, as is using both oil and butter for browning. For extra crispiness, broil at the end for 3 to 5 minutes, keeping a close eye to avoid burning.

Is this recipe gluten-free?

Yes! Apple & Cranberry Roasted Chicken is naturally gluten-free, which makes it a fantastic choice for gatherings with guests who have different dietary needs.

Final Thoughts

Warm, welcoming, and deeply satisfying, Apple & Cranberry Roasted Chicken is one of those recipes you’ll come back to whenever you want comfort and festive flavor with minimal fuss. Give it a try — your kitchen will smell amazing, and everyone at the table will be reaching for seconds!

Apple & Cranberry Roasted Chicken Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 1 hour 50 minutes
Yield: 6 servings
Diet: Non-Vegetarian

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Description

This Apple & Cranberry Roasted Chicken recipe is a delightful dish perfect for fall or holiday gatherings. The combination of juicy apples, tart cranberries, and savory herbs infuses the chicken with amazing flavors. Roasting the chicken with fruit not only adds flavor but also helps keep the meat moist and tender.

Ingredients

Whole Chicken:

1 whole chicken (about 4 pounds)

Apples:

2 apples, cored and sliced

Cranberries:

1 cup fresh or frozen cranberries

Onion:

1/2 onion, sliced

Garlic:

3 cloves, smashed

Olive Oil:

2 tablespoons

Melted Butter:

2 tablespoons

Rosemary:

1 tablespoon fresh (chopped) or 1 teaspoon dried

Thyme:

1 tablespoon fresh (chopped) or 1 teaspoon dried

Salt and Black Pepper:

To taste

Apple Cider or Chicken Broth:

1/2 cup

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Instructions

Preheat the Oven: Preheat the oven to 375°F.
Prepare the Chicken: Pat the chicken dry and season inside and out with salt and pepper. Stuff cavity with apples, cranberries, onion, and garlic.
Prepare the Pan: Place remaining apples and cranberries in the roasting pan.
Make the Herb Mixture: Whisk together olive oil, melted butter, rosemary, and thyme.
Roast the Chicken: Brush herb mixture over the chicken and place it in the roasting pan. Pour apple cider or broth into the pan.
Cook: Roast for 1 hour 20 minutes to 1 hour 30 minutes until the chicken reaches 165°F. Baste halfway through.
Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with roasted apples and cranberries.