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Cranberry Maple Roast Chicken with golden caramelized skin, fresh rosemary, and whole cranberries on a white serving platter.

Cranberry Maple Roast Chicken

A juicy, beautifully caramelized Cranberry Maple Roast Chicken glazed with tart cranberries and sweet maple syrup. Crispy skin, tender meat, and a festive flavor perfect for holidays or cozy Sunday dinners.
5 from 1 vote
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Course: dinner
Cuisine: American
Keyword: Apple and Cranberry roasted chicken, Apple cranberry roasted chicken yummy binge, Cranberry maple chicken, Cranberry Maple Roast Chicken, Cranberry roasted chicken, Maple glazed roast chicken
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 5
Calories: 420kcal
Cost: $18

Equipment

  • 1 Roasting pan with rack (Allows airflow for crisp skin)
  • 1 Meat thermometer (Essential for ensuring doneness)
  • 1 Pastry brush (For glazing during roasting)
  • 1 Small saucepan (To prepare the maple cranberry glaze)
  • 1 Sharp carving knife (For carving)
  • Optional Kitchen shears (For spatchcocking (time-saving method))

Ingredients

For the Chicken

  • 1 whole Chicken - 4–5 lbs recommended
  • 2 tablespoons Olive oil - Or use mayo as optional shortcut
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried thyme
  • 1 whole Lemon - Halved
  • 4 cloves Garlic - Smashed
  • 2–3 sprigs Fresh rosemary

For the Cranberry Maple Glaze

  • 1 cup Fresh cranberries - Frozen ok
  • ½ cup Pure maple syrup
  • ¼ cup Orange juice
  • 2 tablespoons Butter
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Cinnamon
  • 1 pinch Salt

Optional Add-ins

  • 1 cup Apple slices - For apple-cranberry version
  • Fresh sage leaves
  • Orange zest
  • Cranberry juice - To thin glaze if needed

Instructions

  • Remove chicken from fridge, pat dry, rub with oil, season, and stuff cavity with lemon, garlic, and rosemary.
  • Combine cranberries, maple syrup, and orange juice; simmer until berries burst. Add butter, Dijon, cinnamon, and salt.
  • Preheat oven to 425°F. Place chicken breast-side up on rack and roast 20 minutes to crisp skin.
  • Reduce heat to 375°F. After 30 minutes, begin brushing glaze on every 15 minutes during roasting.
  • Roast until the thigh reads 165°F and skin is deeply golden; apply final glaze layer.
  • Let chicken rest 15 minutes before carving; serve with extra glaze.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 180g | Calories: 420kcal | Carbohydrates: 22g | Protein: 38g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 135mg | Sodium: 780mg | Potassium: 520mg | Fiber: 117g | Sugar: 300g | Vitamin A: 8IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 2mg