Maple Cranberry Roast Chicken

There’s something truly magical about a roast chicken that fills your kitchen with the aroma of herbs, citrus, and a touch of sweetness. This Maple Cranberry Roast Chicken is exactly that—juicy, flavorful, and perfectly balanced between sweet, tangy, and savory notes. Featuring a succulent whole chicken roasted with a glossy maple cranberry glaze, fresh cranberries, and fragrant herbs, it’s a dish that’s perfect for holiday gatherings, Thanksgiving, or a cozy weeknight dinner that feels special.

If you’ve ever wanted a show-stopping roast that is surprisingly approachable, this recipe is for you. With simple prep, a few key ingredients, and detailed steps, even beginners can create a golden, juicy chicken that tastes like it came from a professional kitchen. Let’s dive into everything you need to know to master this festive dish.

Why You’ll Love This Recipe

• Perfect for the holidays or weeknights: It’s impressive enough for Thanksgiving yet simple enough for a family dinner.
• Sweet and tangy glaze: Maple syrup and cranberries combine for a beautiful, flavorful finish.
• Juicy, tender meat: Roasted chicken stays moist thanks to brining (optional) and buttered seasoning.
• Aromatic herbs and citrus: Garlic, thyme, onions, and lemons add depth without overwhelming the natural flavor of the chicken.
• Customizable: Adjust the spice, sweetness, or herb mix to suit your taste.
• Make-ahead friendly: Brining overnight or preparing the glaze ahead saves time on busy days.

Ingredients Breakdown

This recipe serves 12 and uses natural, accessible ingredients. All measurements are exact.

For the Chicken

• 1 organic whole chicken (about 5–10 lbs; see notes)
• ½ cup salted butter, softened (unsalted butter works if preferred)
• 2 Tbsps extra virgin olive oil
• 2 tsps smoked paprika
• 2 tsps black pepper
• 2 tsps garlic powder
• 2 tsps dried thyme
• 4 garlic cloves, crushed
• 2 onions, quartered (white, yellow, or red)
• 2 lemons, halved + sliced
• 1 cup organic chicken stock

Maple Cranberry Glaze

• 1 ½ cups pure maple syrup
• 1 cup whole cranberries (fresh or frozen)
• ½ cup organic cranberry juice
• ½ tsp red pepper flakes (optional)
• Pinch of sea salt
• Pinch of black pepper

Tools & Equipment Needed

• Large roasting pan, griddle pan, or Dutch oven
• Mixing bowl
• Small saucepan (for glaze)
• Measuring cups and spoons
• Knife and cutting board
• Tongs or spatula
• Meat thermometer
• Oven mitts
• Aluminum foil (optional)

Step-by-Step Instructions

Here is a detailed, beginner-friendly method to ensure perfect results.

1. Brining the Chicken (Optional but Recommended)

1. In a large pot, combine 2 cups water, salt, and brown sugar over medium-high heat. Stir until sugar dissolves and bring to a boil for 5–6 minutes.
2. Remove from heat and add additional brining ingredients, including 8–10 cups cold water to cool the solution completely.
3. Clean your chicken by removing the neck, gizzards, and excess fat/tissue. Rinse the chicken and squeeze a lemon or lime over it for extra cleansing.
4. Place the chicken in a brining bag, pour the cooled brine over it, and tightly seal. Refrigerate for at least 8 hours or overnight.
5. When ready, remove chicken from the brine, pat dry, and let air-dry for 30–60 minutes before roasting.

Brining enhances moisture and flavor, but you can skip this step if short on time.

2. Preheat the Oven

Set oven to 400°F (204°C).
Lightly grease a large roasting pan, griddle, or Dutch oven.

3. Prepare the Seasoned Butter

In a bowl, mix together:

• ½ cup softened butter
• 2 Tbsps olive oil
• 2 tsps smoked paprika
• 2 tsps black pepper
• 2 tsps garlic powder
• 2 tsps dried thyme

Combine until smooth. This buttery mixture will infuse the chicken with flavor under the skin.

4. Season the Chicken

1. Gently separate the skin from the chicken breast using your fingers.
2. Rub the seasoned butter under the skin and over the outside of the chicken.
3. Tie the chicken’s legs together with twine for even cooking and neat presentation.

5. Prepare Aromatics

Place inside and around the chicken:

• Crushed garlic cloves
• Quartered onions
• Halved and sliced lemons

You can also add additional herbs like rosemary, thyme, or sage for extra aroma.

Pour 1 cup chicken stock around the chicken to keep it moist while roasting.

6. Roast the Chicken

1. Place the chicken breast-side up in the roasting pan.
2. Roast for 1 hour 30 minutes, checking at the 1-hour mark.
3. Spoon pan juices over the chicken to keep it moist.

Cooking tip: Roast 20–25 minutes per pound. For larger birds, consider spatchcocking for even cooking.

7. Make the Maple Cranberry Glaze

1. In a small saucepan over medium-high heat, combine:
   • 1 ½ cups maple syrup
   • 1 cup cranberries
   • ½ cup cranberry juice
   • ½ tsp red pepper flakes (optional)
2. Boil for 1–2 minutes, then reduce heat and simmer for 1–2 minutes.
3. Season to taste with salt and black pepper.

8. Apply the Glaze

1. Halfway through roasting, brush half of the glaze over the chicken.
2. Continue roasting for 30 minutes or until internal temperature reaches 165°F (74°C) at the thickest part.
3. In the last 10 minutes, brush on the remaining glaze to achieve a glossy, caramelized finish.

9. Rest and Serve

Remove chicken from the oven and allow to rest for 20 minutes before carving.
This step locks in juices and ensures tender meat.

Slice, serve, and drizzle any remaining glaze over individual portions for a beautiful presentation.

Tips & Variations

Flavor Variations

• Add fresh rosemary or sage inside the cavity for additional aroma.
• For a spicier glaze, increase red pepper flakes slightly.
• Substitute orange juice for cranberry juice for a citrusy twist.

Make-Ahead Tips

• Brine the chicken the night before.
• Prepare the glaze up to 24 hours in advance and store in the fridge.

Cooking Tips

• Always use a meat thermometer to prevent overcooking.
• Spoon pan juices during roasting to keep chicken moist.
• For larger chickens, consider spatchcocking to shorten cooking time.

Flavor Profile & Pairings

• Sweet and tart glaze: Maple syrup and cranberries complement the savory chicken perfectly.
• Herbal notes: Thyme, smoked paprika, garlic, and citrus create depth.
• Texture: Crispy golden skin with tender, juicy meat inside.

Suggested Pairings

• Roasted vegetables like carrots, sweet potatoes, and Brussels sprouts.
• Creamy mashed potatoes or garlic mashed cauliflower.
• Fresh green salads with cranberries, pecans, or feta.

Nutritional Overview (per serving)

Nutrient	Amount
Calories	149 kcal
Protein	1 g
Carbohydrates	31 g
Fat	3 g
Saturated Fat	0.4 g
Polyunsaturated Fat	0.3 g
Monounsaturated Fat	2 g
Cholesterol	1 mg
Sodium	35 mg
Potassium	147 mg
Fiber	1 g
Sugar	26 g
Vitamin A	207 IU
Vitamin C	2 mg
Calcium	52 mg
Iron	0.5 mg

Make-Ahead & Storage Tips

• Leftovers: Carve and store in an airtight container in the fridge for 3–4 days.
• Reheating: Warm pieces in the oven until heated through, or gently microwave with a splash of stock or water to maintain moisture.
• Glaze: Prepare in advance and reheat gently before brushing.

Frequently Asked Questions

1. Can I skip the brine?

Yes, but brining helps ensure moist, juicy meat.

2. How do I know when the chicken is done?

Use a meat thermometer: 165°F (74°C) in the thickest part of the breast.

3. Can I use a larger chicken?

Yes, just adjust roasting time (20–25 minutes per pound) and consider doubling marinade and glaze ingredients.

4. Can I use frozen cranberries?

Absolutely! Rinse and drain if needed; no significant flavor difference.

5. Can I make this gluten-free?

The recipe is naturally gluten-free if your chicken stock and other ingredients are certified gluten-free.

Cooking Timeline (At a Glance)

Step	Time
Brining (optional)	8+ hours
Prep	15 minutes
Roasting	1 hour 30 minutes
Glazing	Last 30 minutes of roasting
Resting	20 minutes
Total	About 1 hr 45 mins (without brining)

Serving Suggestions

• Plate with roasted root vegetables, pan-drizzle extra glaze.
• Serve with mashed potatoes and sautéed green beans.
• Garnish with fresh cranberries and lemon slices for festive presentation.

Recipe Variations

1. Spiced Maple Chicken: Add cinnamon and nutmeg to the glaze for a fall-inspired flavor.
2. Citrus Cranberry Chicken: Substitute orange or tangerine juice for cranberry juice.
3. Garlic Herb Chicken: Add rosemary, thyme, and sage under the skin and around the chicken.
4. Spicy Cranberry Chicken: Increase red pepper flakes in the glaze for a subtle kick.

Ingredient Spotlight

Maple Syrup

• Pure maple syrup adds natural sweetness and caramelization during roasting.
• Rich in minerals and antioxidants compared to refined sugar.

Cranberries

• Fresh or frozen cranberries provide tartness that balances the sweet glaze.
• High in vitamin C and antioxidants; perfect for holiday flavors.

Pro Cooking Tips

• Always pat chicken dry before applying butter to ensure crispy skin.
• Spoon pan juices onto the chicken periodically for a juicy result.
• Rest chicken after roasting to lock in moisture.
• Tying legs together ensures even cooking and beautiful presentation.

Storage & Freezing Guide

Leftovers

• Store in airtight containers, refrigerated 3–4 days.
• Reheat in oven for best texture.

Freezing

• Cooked chicken can be frozen up to 3 months.
• Freeze in portions with glaze in freezer-safe bags or containers.
• Thaw in fridge overnight before reheating.

Expanded Conclusion

This Maple Cranberry Roast Chicken is the ultimate crowd-pleaser. Sweet, tangy, and savory, with golden, crisp skin and juicy meat, it’s perfect for holidays, family dinners, or any special occasion. The glaze, cranberries, and aromatics create a complex flavor profile that’s surprisingly easy to achieve at home.

Whether you’re a beginner cook or an experienced home chef, following these detailed steps guarantees a roast chicken that will wow your family and guests. Try it as written, or experiment with seasonal herbs and glaze variations for your own signature twist.

Make this recipe, savor it with loved ones, and add it to your holiday or weekly rotation—it’s destined to become a go-to comfort and festive meal.

Print