A roast chicken glazed with a sweet‑tart maple cranberry sauce, infused with herbs and savory spices. This makes for a beautiful centerpiece dish that tastes as festive as it looks.

Why You’ll Love This Recipe

I love this recipe because it blends flavors in such a comforting, elegant way: the sweetness of maple syrup, the tang of cranberries, and the warmth of herbs and spices. It’s surprisingly simple to put together yet impressive enough to serve guests. Plus, the leftovers are even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brine ingredients:

• cold water

• sea salt

• organic brown sugar

• fresh thyme

• fresh rosemary

• fresh sage

• garlic cloves

• black pepper

• dried oregano

• smoked paprika

• red pepper flakes

Main chicken & seasoning:

• whole chicken (about 5–10 lb / small)

• unsalted butter (softened)

• salt, black pepper, smoked paprika, garlic powder

• parsley, basil, red pepper flakes

• fresh thyme, sage, rosemary (for stuffing / flavor)

• red onion (for inside / aromatics)

• potatoes, carrots, or other root vegetables (to roast alongside)

Maple cranberry glaze:

• pure maple syrup

• whole cranberries (fresh or frozen)

• dried parsley

• red pepper flakes

• sea salt

Directions

1. Brine the chicken

I dissolve salt and brown sugar in part of the water over medium heat, then cool it and add the rest of the water plus herbs, garlic, and spices. I clean the chicken (removing neck, gizzards), pat it dry, then submerge it in the brine in a sealed bag or container. I refrigerate it for at least 8 hours or overnight.

2. Prepare the chicken for roasting

I remove the chicken from the brine, pat it dry, and let it air dry for about 30 minutes. While drying, I preheat the oven to 400 °F. I rub softened butter (and seasonings) under the skin and over the outside of the chicken. I also stuff the cavity with herbs, onions, etc. I place the bird breast side down (feet tied) in a roasting pan or Dutch oven, with vegetables around it if desired.

3. Roast then glaze

I roast the chicken for about 45 minutes before applying glaze. Meanwhile, I make the glaze by combining maple syrup, cranberries, parsley, red pepper flakes, and salt in a saucepan; I cook until the cranberries burst and the mixture thickens. Halfway through roasting, I brush half the glaze all over the bird, then continue roasting until the internal temperature reaches 165 °F (in the thickest part) while brushing on the remaining glaze near the end.

4. Rest and serve

Once done, I remove the chicken and let it rest for 15–30 minutes before carving to let the juices redistribute. Then I carve and serve with roasted vegetables or sides of my choice.

Servings and timing

• Prep time: ~15 minutes

• Cook time: ~1 hour 30 minutes

• Total time: ~1 hour 45 minutes

• Serves: 12 servings Orchids + Sweet Tea

Variations

• Skip the brine: If short on time, skip the brining step and simply season and marinate the chicken.

• Use honey or agave: If you don’t have maple syrup, you can substitute honey or agave, though the flavor will shift slightly.

• Different herbs/spices: Swap or add herbs like tarragon, oregano, or sage, or adjust heat with more or less red pepper flakes.

• Spatchcock the chicken: For faster cooking, you can butterfly (spatchcock) the bird so it lies flatter and roasts more evenly.

• Vegetable base: Use root vegetables like sweet potato, butternut squash, or turnips under the chicken so they roast in the drippings.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm slices in an oven (about 325‑350 °F) or in a skillet with a bit of butter or stock — avoid high heat so the meat doesn’t dry out.

FAQs

What size chicken should I use?

I typically use a smaller whole chicken between 5 and 10 pounds. If you go larger, I double the brine and glaze amounts to maintain flavor balance.

How do I know when the chicken is cooked through?

I use a meat thermometer — it’s done when the internal temperature reaches 165 °F (75 °C) at the thickest part. If you don’t have a thermometer, I slice into the meat; the juices should run clear.

Can I make this without maple syrup?

Yes — you can replace maple syrup with honey or agave, though the flavor will be a bit different (less maple-specific sweetness).

Do I need to let the chicken rest before carving?

Yes — I rest it for about 15–30 minutes so the juices settle. That keeps the meat moist and makes carving easier.

How long can I keep leftovers?

I keep leftovers in the fridge for up to 3 days in a sealed container. I reheat gently to avoid drying out the meat.

Conclusion

I hope this Cranberry Maple Roast Chicken becomes one of my go-to recipes for holidays or special dinners. The glaze gives it a beautiful balance of sweet and tangy, while the herbs and roasting bring out savory depth. Let me know how it turns out, and feel free to ask if you want pairing suggestions or adjustments!