Description
This Sweet & Tangy Cranberry Orange Roasted Chicken combines the succulent flavors of a perfectly roasted whole chicken with a vibrant cranberry orange sauce. The sauce delivers a delightful balance of sweet, tart, and citrus notes that enhance the savory herbs and spices on the chicken. Ideal for holiday dinners or special occasions, this recipe is easy to prepare and packed with festive flavor.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 pounds)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
Cranberry Orange Sauce
- 1 cup fresh or frozen cranberries
- ½ cup orange juice (freshly squeezed)
- ¼ cup honey or maple syrup
- 1 tablespoon balsamic vinegar
- Zest of 1 orange
Stuffing and Garnish
- 1 small orange (quartered, for stuffing)
- 1 small onion (quartered, for stuffing)
- Fresh rosemary or thyme sprigs (optional, for garnish)
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels and place it in a roasting pan or large baking dish. Rub the olive oil all over the chicken, then season generously with salt, black pepper, garlic powder, paprika, and dried thyme. Stuff the cavity with the quartered orange and onion to infuse the bird with aromatic flavors as it roasts.
- Make Cranberry Orange Sauce: In a small saucepan over medium heat, combine the cranberries, orange juice, honey or maple syrup, balsamic vinegar, and orange zest. Allow the mixture to simmer gently for 5 to 7 minutes until the cranberries begin to burst and the sauce thickens slightly, creating a rich and tangy glaze.
- Apply Sauce and Roast: Spoon half of the cranberry orange sauce evenly over the seasoned chicken, reserving the remainder for serving. Place the chicken uncovered in the oven and roast for 1 hour 15 minutes to 1 hour 30 minutes. Halfway through the cooking time, baste the chicken with pan juices and additional cranberry sauce to keep it moist and flavorful. Roast until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 10 minutes to let the juices redistribute. Carve and serve the chicken with the remaining cranberry orange sauce drizzled over the top, garnished with fresh rosemary or thyme sprigs if desired for an elegant finish.
Notes
- You can substitute individual chicken parts such as thighs or breasts instead of a whole chicken; just adjust the roasting time accordingly to avoid overcooking.
- The dish pairs beautifully with sides like roasted vegetables, wild rice, or creamy mashed potatoes to complete your meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
