Description
A roast chicken glazed with a sweet-tart maple cranberry sauce, infused with herbs and savory spices. This festive dish is perfect as a holiday centerpiece or a special family dinner.
Ingredients
- Cold water (enough to submerge chicken)
- 1/2 cup sea salt
- 1/4 cup organic brown sugar
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 4 garlic cloves, smashed
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 whole chicken (5–10 lb)
- 4 tbsp unsalted butter, softened
- Salt, black pepper, smoked paprika, garlic powder (to taste)
- 1 tsp parsley
- 1 tsp basil
- 1/4 tsp red pepper flakes
- Fresh thyme, sage, rosemary (for stuffing)
- 1 red onion, quartered
- Potatoes, carrots, or other root vegetables (optional, for roasting)
- 1/2 cup pure maple syrup
- 1 cup whole cranberries (fresh or frozen)
- 1/2 tsp dried parsley
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt
Instructions
- Prepare the brine by dissolving salt and brown sugar in part of the water over medium heat. Let cool and add remaining water, herbs, garlic, and spices.
- Clean the chicken, removing neck and gizzards, and pat dry. Submerge in brine in a sealed container and refrigerate for at least 8 hours or overnight.
- Remove chicken from brine, pat dry, and let air dry for 30 minutes. Preheat oven to 400°F (200°C).
- Rub softened butter mixed with seasonings under and over the chicken skin. Stuff the cavity with fresh herbs and onion.
- Place chicken breast side down in a roasting pan or Dutch oven. Surround with vegetables if desired.
- Roast chicken for 45 minutes. Meanwhile, make the glaze by simmering maple syrup, cranberries, parsley, red pepper flakes, and salt until cranberries burst and sauce thickens.
- Brush half the glaze over the chicken and continue roasting until the internal temperature reaches 165°F (75°C), brushing with remaining glaze near the end.
- Let the chicken rest for 15–30 minutes before carving. Serve with roasted vegetables or preferred sides.
Notes
- Skip brining if short on time — simply season and marinate instead.
- Honey or agave can be used in place of maple syrup.
- Customize with herbs like tarragon or more/less heat with red pepper flakes.
- Spatchcock the chicken for faster, more even cooking.
- Store leftovers in the fridge up to 3 days; reheat gently to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/12 of chicken with glaze and vegetables
- Calories: 360
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
