Cranberry Maple Roast Chicken

This Cranberry Maple Roast Chicken is the perfect blend of sweet, tangy, and savory, featuring a juicy whole chicken roasted to perfection with a sweet-tart maple syrup sauce, fresh cranberries, and fragrant herbs. Serve it for Thanksgiving, the holidays, or even a cozy weeknight dinner, and watch it become an instant favorite. Gluten-free.

The holidays are all about traditions—turkey on Thanksgiving, gathering with loved ones, and savoring once-a-year ingredients like fresh cranberries. Since whole cranberries can be tough to find outside the season (unless they’re dried, juiced, or sauced), I make the most of this festive time with recipes like Cranberry Maple Roast Chicken and of course, it's served alongside Sparkling Cranberry Orange Ginger Mocktails.

If you love the sweet-tart flavor of cranberries, this whole roast chicken is a must-try. It’s perfect for replacing turkey at Thanksgiving or impressing guests at a dinner party. Pair it with your favorite seasonal sides for a comforting meal everyone will remember. For another delicious twist, try my Jerk Whole Roast Chicken!

Why You Will LOVE Cranberry Maple Roast Chicken

• The perfect mix of sweet maple syrup, tangy cranberries, and savory herbs – what’s not to love?
• Simple to make, but fancy enough to wow your guests
• A delicious twist for Thanksgiving or any holiday feast
• Pairs great with all your favorite seasonal sides
• A whole chicken makes for a show-stopping centerpiece
• Leftovers? Even better the next day!

How to Make Cranberry Maple Roast Chicken

The key to getting your whole roast chicken to be super moist and flavorful throughout is to brine the bird ahead of time. A brine is a salty solution of water and flavoring agents (like herbs, spices + sugar) that you soak the chicken in for several days before roasting. The flavors and salt infuse into the meat, so the bird stays plump and juicy when it's roasted. This way, you avoid dried-out or bland meat.

Of course, brining is an extra step that takes some time. It's totally worth it, but if you're in a hurry, you can skip the brine and make delicious maple cranberry-glazed chicken.

THE BRINE IS OPTIONAL

For this particular recipe, I didn't brine my chicken, BUT I did season and marinate my chicken for 2 days, which is another way to get all of those flavors full infused. Then, you'll remove it from the fridge, let it sit at room temperature for 30 minutes or so and then begin rubbing the butter, maple syrup, and jerk marinade atop/inside the chicken and end it by stuffing the inside with the fresh herbs and chopped onions.

Ingredients for Cranberry Maple Roast Chicken

Here’s what you need to prepare this Cranberry Maple Roast Chicken today:

• Chicken. I like to use an organic whole chicken --- about a 5-10 lb. small chicken.
• Maple syrup. The best sweetener that I enjoy using, especially to pair with the cranberry flavor. But you can also add a little mixed in with the softened butter for added flavor. I like to use pure maple syrup. You can also use organic raw honey, if desired.
• Herbs + Spices. I use salt, black pepper, smoked paprika, garlic powder, parsley, basil, and red pepper flakes for the veggies and chicken to add great flavor.
• Thyme, Sage, + Rosemary. I recommend fresh for stuffing them inside the chicken and for decor once it's done.
• Butter. I recommend unsalted. This is best softened so that you can 'dress' the chicken skin with it all over for the most beautiful golden color.
• Potatoes. Use Russet, sweet potatoes, or Yukon gold potatoes for the best texture or butternut squash which is best cubed.
• Red onion. Substitute with yellow or white if that’s what you have. I like to use this to stuff the insides of the chicken for added flavor.
• Carrots. I love adding carrots. You'll be peeling + chopping them.

Herb Brine for Whole Chicken

To make the flavorful brining solution for this whole roast chicken, you'll need:

• Sea salt. It's very important to have the right ratio of salt to water for a brine. This makes the solution that will keep your chicken safe and juicy.
• Brown sugar. I use organic sugar.
• Fresh herbs. I use thyme, rosemary and sage. These are hardy enough to maintain their texture and flavor in the salty solution.
• Garlic. Use fresh cloves for your brine.
• Black pepper.
• Dried oregano. Fresh oregano is too soft, but the dried herb will rehydrate and flavor your bird.
• Smoked paprika.
• Red pepper flakes. For a touch of heat.

Cranberry Maple Glaze

The sweet-tart glaze on this bird gives it a stunning shine and a wonderful flavor. It's also quick and easy to make with:

• Maple syrup. Make sure to use the real stuff, not imitation!
• Cranberries. You can use fresh or frozen berries for the glaze.
• Dried parsley. Thyme would also work.
• Red pepper flakes. The glaze won't be spicy, but this adds a nice warmth.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CHICKEN!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Cranberry Maple Roast Chicken. Everything from my fave pots, knives and more. SEE THEM HERE!

Tips For Brining Chicken

I’ve made this chicken so many times, it’s a family favorite! Over the years, I’ve picked up a few tips to ensure it’s juicy and perfect every time.

• It's very important that the brine be cool before you add the chicken. If you add raw meat to warm liquid, you risk a food safety issue! So after you make the sugar and salt solution, be sure to add very cold water to finish the brine.
• Be sure to remove the gizzards + neck from your bird before brining.
• Use a thick food-safe brining bag or a large container (if you have one big enough for the chicken that will also fit in the fridge).
• You can brine your bird for up to 24 hours, but I recommend a minimum of 8.
• Letting the chicken air-dry before roasting helps get that beautiful crispy skin. If you're short on time, just make sure to pat the chicken very dry with paper towels.

How Long to Bake + Roast Chicken?

The baking time will vary depending on your oven. Check the chicken after 35-40 minutes, to make sure it's nice and golden and becoming tender but not burning. If it's still good, you can continue baking it for another 5-10 or so minutes before adding the glaze. Then continue roasting the chicken for another 45 minutes or until it reads 165 degrees at the thickest part of the chicken when tested with a thermometer.

What to Serve with Maple-Glazed Chicken

You can serve this centerpiece-worthy chicken as a holiday entree with your favorite seasonal sides. Here are a few great recipes to serve this roasted chicken with:

• Creamy mashed potatoes, rich + buttery, perfect for all that gravy
• Stuffing with savory herbs and crispy edges
• Roasted Brussels sprouts
• Sweet potato casserole, fluffy and sweet with a crunchy pecan topping
• Green beans are so simple yet flavorful
• Baked mac + cheese
• Tangy, sweet cranberry sauce to balance the turkey’s richness
• Soft homemade dinner rolls, ideal for soaking up every last bit of gravy!

Great Mocktail Recipes To Pair With This:

• Holiday Pomegranate Ginger Mocktail
• Apple Cider Mocktail
• Cranberry Apple Cider Orange Sangria
• Best White Russian Mocktail
• Roasted Apple Pear Mocktail
• Festive Thanksgiving Punch Mocktail

Maple Cranberry Roast Chicken Q + A's

More Delicious Festive Recipes

Now that you've fallen in love with this Maple Cranberry Roast Chicken, give these other dishes a try next:

• Wild + Brown Rice Stuffed Butternut Squash
• Sticky BBQ Teriyaki Whole Roasted Cauliflower
• Lemon Garlic Herb Butter Roast Turkey
• Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes
• Honey Butter Cornbread Drop Biscuits
• Hot Honey Southern Cornbread
• Vegan Fall Harvest Farro Bowl

MADE OUR RECIPE(S)?

If you tried this Maple Cranberry Roast Chicken recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Maple Cranberry Roast Chicken

November 9, 2021 •

By Shanika

5 from 3 votes

This Cranberry Maple Roast Chicken is the perfect blend of sweet, tangy, and savory, featuring a juicy whole chicken roasted to perfection with a sweet-tart maple syrup sauce, fresh cranberries, and fragrant herbs. Serve it for Thanksgiving, the holidays, or even a cozy weeknight dinner, and watch it become an instant favorite. Gluten-free.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 45 minutes mins

Serves: 12 servings

Units:

US Customary|Metric

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Ingredients

• Organic whole chicken (I used a 5-10 lb. small chicken; See Notes!)

BRINE INGREDIENTS:

• 1 gallon cold water (That's 16 cups)
• ¾ cup sea salt
• ¼ cup organic brown sugar
• 3-5 sprigs fresh thyme
• 3-5 sprigs fresh rosemary
• 3-5 sprigs fresh sage
• 4 garlic cloves
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon red pepper flakes
• 1 large brining bag
• 2-3 Tbsps unsalted butter, softened at room temp.

MAPLE CRANBERRY GLAZE:

• 1 ½ cups pure maple syrup
• 1 cup whole cranberries, fresh or frozen
• 1 teaspoon dried parsley
• ½ teaspoon red pepper flakes
• ¼ teaspoon sea salt

Instructions

BRINING THE CHICKEN:

• Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar has dissolved. Boil for about 5-6 minutes.
• Remove from heat and add the remaining brining ingredients, including the remaining amount of water, stirring until combined. NOTE: Ensure that the brine is cool and if not----add additional cold water.
• Clean your chicken by removing the neck and scooping out any excess tissue/fat from inside and right under the skin. Rinse chicken with water and squeeze a lemon as your rinse to fully cleanse.
• Pat dry and place the chicken in the brining bag and pour the brine (including all herbs) atop chicken until full covered. Tightly seal bag and place in the refrigerator carefully for at least 8 hours or overnight.
• When ready, remove the brining bag with the chicken from the refrigerator, pat the chicken dry and allow it to air-dry for about 30 minutes.
• Preheat oven to 400 degrees Fahrenheit and lightly grease an oven-safe cast iron essential oven pot or roasting pan.
• Once dry, using your fingers, dress chicken with butter ensuring that you get directly under the skin, etc.
• Add chicken to the prepared essential oven or dutch oven (breast side down with feet tied together with twine), along with your choice of veggies (i.e. cubed butternut squash, potatoes, etc. NOTE: You can stuff chicken with additional sprigs of herbs for more flavor if desired.
• Roast chicken for 45 minutes before adding glaze.

TO MAKE MAPLE CRANBERRY GLAZE:

• In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop, continue stirring until mixture begins to thicken a bit and cranberries are broken down. Remove from heat.
• Halfway through, brush half of the glaze unto the chicken all over the tops and sides. Continue roasting (for another 45 minutes or so) or until chicken becomes golden and the thickest part of the chicken reads 165 degrees Fahrenheit. Brush on remaining glaze.
• Once done, remove from oven and let it rest for 15-30 minutes before slicing.
• Bon Appetit!

Tips & Tricks

• SIZE OF CHICKEN: I used a smaller whole chicken (b/n 5-10 lbs, however, if you choose to use a larger size----simply double ingredients for the brine + glaze). 
• BEST COOKING TIP: I recommend cooking your chicken (regardless of size) for 20-25 minutes per pound. For much larger chickens, you can always "spatchcock" it, which flattens and opens it up for a better cook through. 

 

Nutrition

Calories: 137kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 120mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.2mg

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