Cranberry maple roast chicken is a festive main dish with crisp golden skin, savory herbs, and a sweet-tart glaze made with cranberries and maple syrup. It brings holiday color to the dinner table without requiring complicated techniques.
For juicy meat and evenly browned skin, dry the chicken thoroughly, season it ahead when possible, and roast until the thickest parts reach a safe internal temperature.
Ingredients
- 1 whole chicken, about 4 pounds
- 2 tablespoons olive oil or softened butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried rosemary, crushed
- 1 lemon, quartered
- 1 small onion, quartered
- 2 cups fresh or frozen cranberries
- ⅓ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- ½ cup low-sodium chicken broth
How to Make Cranberry Maple Roast Chicken
- Prepare the chicken. Remove giblets if present and pat the chicken very dry with paper towels. Place it in a roasting pan.
- Season. Rub the skin with olive oil or butter. Season all over with salt, pepper, thyme, and rosemary. Place lemon and onion pieces in the cavity.
- Heat the oven. Preheat to 425°F (220°C). Let the chicken sit only while the oven heats; keep raw poultry refrigerated until ready to roast.
- Start roasting. Roast breast-side up for about 20 minutes to begin browning.
- Make the glaze. In a saucepan combine cranberries, maple syrup, Dijon, butter, and broth. Simmer 5–7 minutes until berries begin to pop and the mixture thickens slightly.
- Finish roasting. Reduce oven to 375°F (190°C). Brush a little glaze over the chicken and continue roasting, loosely tenting with foil if the skin darkens too quickly. Roast until a thermometer reads 165°F (74°C) in the thickest breast and innermost thigh without touching bone.
- Rest. Transfer chicken to a board and rest for 15 minutes. Spoon warm cranberry maple sauce over the sliced chicken or serve it alongside.
Tips for Juicy Roast Chicken
- Dry skin browns better than damp skin.
- Use a thermometer rather than relying only on cooking time.
- Do not apply sugary glaze too early or it can darken before the chicken is cooked.
- Resting lets the juices settle before carving.
Make-Ahead and Storage
Mix the dry seasoning and prepare the cranberry glaze a day ahead; refrigerate the glaze covered and reheat gently. Store leftover chicken in shallow covered containers and refrigerate promptly. Use within 3–4 days, reheating leftovers to 165°F (74°C).
What to Serve with Cranberry Maple Roast Chicken
Serve with Christmas honey glazed carrots, green bean casserole, or a simple winter salad. Find more ideas in our Christmas recipe collection.
Frequently Asked Questions
Can I use frozen cranberries?
Yes. Add them directly to the saucepan; they may need an extra minute or two to soften.
How do I know the chicken is done?
Check with a food thermometer in the thickest breast and innermost thigh. Poultry should reach 165°F (74°C).
Can I make the glaze without maple syrup?
Honey can be substituted, though the flavor will be slightly different. Taste and adjust the mustard for balance.
Save This Christmas Roast Chicken
This cranberry maple roast chicken makes a welcoming centerpiece for Christmas dinner, winter gatherings, or a special Sunday meal.
