Maple-Glazed Roast Chicken with Cranberries and Orange

Quick Recipe Version (TL;DR)

Maple-Glazed Roast Chicken with Cranberry and Orange is a festive, fuss-free alternative to turkey: golden roast chicken with a glossy maple-herb glaze, tart cranberries, caramelized orange wedges, and buttery roasted garlic.

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: Approximately 1 hour 30 minutes
• Total Time: Approximately 2 hours 10 minutes, including 15 minutes of resting

Quick Ingredients

• 1 whole chicken, 4½ pounds (2 kg), giblets removed
• 4 tablespoons unsalted butter, divided: 1 tablespoon softened and 3 tablespoons for the glaze
• 1 tablespoon olive oil, divided
• 2 teaspoons fine sea salt and ¾ teaspoon freshly ground black pepper, divided
• 2 teaspoons chopped fresh thyme and 2 teaspoons chopped fresh rosemary, each divided
• ⅓ cup pure maple syrup
• 2 medium oranges: 1 for 1 teaspoon zest and ¼ cup juice; 1 cut into 8 wedges
• 2 teaspoons Dijon mustard
• 1½ cups (150 g) fresh or frozen cranberries, unthawed
• 1 whole garlic head, halved crosswise
• ¾ cup low-sodium chicken stock, divided
• 4 fresh thyme sprigs, for optional garnish

Do This

• 1. Heat the oven to 425°F (220°C). Pat the chicken dry. Rub with 1 tablespoon softened butter mixed with half the chopped herbs, then coat with ½ tablespoon oil, all the salt, and ½ teaspoon pepper.
• 2. Roast breast-side up for 20 minutes. Meanwhile, gently simmer the maple syrup, orange juice and zest, remaining butter, Dijon, remaining chopped herbs, and remaining pepper for 3 minutes. Divide the glaze among 3 small bowls.
• 3. Reduce the oven to 375°F (190°C). Add the orange wedges and garlic around the chicken, drizzle them with the remaining oil, and pour ½ cup stock into the pan. Roast for 40 minutes.
• 4. Add the cranberries to the pan juices and brush the chicken with the first portion of glaze. Roast for 10 minutes, brush with the second portion, and roast for another 10 minutes.
• 5. Brush with the final portion and roast for approximately 10 minutes more, until the breast and innermost thigh each reach at least 165°F (74°C). Add reserved stock if the pan looks dry; loosely tent the chicken if it browns too quickly.
• 6. Rest the chicken for 15 minutes, then carve. Serve with the cranberries, caramelized oranges, roasted garlic, and warm pan juices.

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Why You’ll Love This Recipe

• Holiday-worthy without the big bird: A whole chicken makes an impressive centerpiece for a smaller gathering.
• Sweet, tart, and savory: Maple syrup softens the cranberries’ sharpness, while orange, garlic, and herbs keep everything balanced.
• A glossy golden finish: Adding the glaze near the end helps it caramelize without scorching.
• Beautiful straight from the oven: Ruby cranberries and burnished orange wedges make an easy, edible garnish.

Grocery List

• Meat: One 4½-pound (2 kg) whole chicken.
• Produce: 2 medium oranges, 1½ cups cranberries, 1 garlic head, fresh thyme, and fresh rosemary.
• Dairy: 4 tablespoons unsalted butter.
• Pantry: Pure maple syrup, olive oil, Dijon mustard, low-sodium chicken stock, fine sea salt, and black pepper.

Full Ingredients

For the Chicken

• 1 whole chicken, 4½ pounds (2 kg), fully thawed if previously frozen, with giblets removed
• 1 tablespoon unsalted butter, softened
• ½ tablespoon olive oil
• 2 teaspoons fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary leaves

For the Maple-Orange Glaze

• ⅓ cup pure maple syrup
• ¼ cup freshly squeezed orange juice, from 1 medium orange
• 1 teaspoon finely grated orange zest, taken from the orange before juicing
• 3 tablespoons unsalted butter
• 2 teaspoons Dijon mustard
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary leaves
• ¼ teaspoon freshly ground black pepper

For the Roasting Pan and Serving

• 1 medium orange, cut into 8 wedges, seeds removed
• 1 whole garlic head, halved crosswise to expose the cloves, with loose papery skin removed
• ½ tablespoon olive oil
• ¾ cup low-sodium chicken stock, divided into ½ cup for roasting and ¼ cup reserved for topping up
• 1½ cups (150 g) fresh or frozen cranberries; do not thaw frozen berries
• 4 fresh thyme sprigs, for garnish, optional

Step-by-Step Instructions

Step 1: Heat the oven and dry the chicken

Position an oven rack in the lower-middle of the oven and preheat to 425°F (220°C), using a conventional oven setting. Set out a shallow metal roasting pan approximately 14 by 10 inches (35 by 25 cm), an instant-read thermometer, and a pastry brush.

Remove the giblets and any packaging from the chicken’s cavity. Pat the chicken thoroughly dry inside and out with paper towels; do not rinse it. Dry skin browns more readily and helps the butter stay in place.

Step 2: Season with herb butter

Mix 1 tablespoon softened butter with 1 teaspoon thyme and 1 teaspoon rosemary. Gently loosen the skin over the breasts with your fingers and spread about half the herb butter underneath. Rub the remaining herb butter over the outside.

Coat the chicken with ½ tablespoon olive oil, then season evenly with 2 teaspoons fine sea salt and ½ teaspoon pepper, including a little inside the cavity. Tuck the wing tips underneath and loosely tie the legs together with kitchen string, if desired. Place the chicken breast-side up in the roasting pan, leaving the cavity unstuffed.

Step 3: Start roasting and make the glaze

Roast the chicken at 425°F (220°C) for 20 minutes, uncovered.

Meanwhile, combine the maple syrup, orange juice, orange zest, 3 tablespoons butter, Dijon mustard, remaining 1 teaspoon thyme, remaining 1 teaspoon rosemary, and remaining ¼ teaspoon pepper in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 3 minutes, stirring until smooth. The glaze should remain loose enough to brush easily.

Divide the glaze evenly among 3 small bowls before brushing the chicken. Use one portion at each glazing stage and discard any residue in that bowl after brushing, rather than returning a used brush to the unused glaze.

Step 4: Add the oranges and garlic

After the first 20 minutes, reduce the oven temperature to 375°F (190°C). Carefully arrange the orange wedges and garlic halves around the chicken, with their cut sides facing up. Drizzle them with the remaining ½ tablespoon olive oil.

Pour ½ cup chicken stock into the bottom of the pan, avoiding the chicken’s skin. Return the pan to the oven and roast for 40 minutes. If the liquid evaporates and the drippings begin to darken, add some of the reserved stock, 2 tablespoons at a time.

Step 5: Add the cranberries and begin glazing

At 60 minutes of total roasting time, scatter the cranberries around the chicken and gently stir them into the pan juices. Brush the chicken all over with the first portion of maple-orange glaze, concentrating on the breast, legs, and wings.

Roast for 10 minutes, then brush with the second portion of glaze. Roast for another 10 minutes. The cranberries will begin to burst, the oranges will deepen in color, and the glaze will turn glossy.

Step 6: Apply the final glaze and check doneness

At 80 minutes of total roasting time, brush the chicken with the final portion of glaze. Roast for approximately 10 minutes more. If the breast or wing tips are getting too dark, cover those areas loosely with foil without sealing the whole pan.

Begin checking the chicken at about 90 minutes total roasting time. Insert an instant-read thermometer into the thickest part of the breast and the innermost part of the thigh, without touching bone. Both locations must reach at least 165°F (74°C). If needed, continue roasting in 5-minute increments, checking again each time. The thermometer, rather than the clock or the color of the juices, determines when the chicken is ready.

Step 7: Rest the chicken and keep the accompaniments warm

Transfer the chicken to a carving board and rest for 15 minutes. Leave it uncovered for the best skin texture, or tent very loosely with foil if your kitchen is cool.

Transfer the orange wedges, garlic halves, and cranberries to a warm serving platter. Spoon the pan juices into a small saucepan, skim off excess surface fat, and bring to a boil over medium-high heat for 1 minute. Reduce the heat and simmer for 2 minutes. Stir in any juices released by the resting chicken immediately before serving.

Step 8: Carve and serve

Remove the kitchen string, if used, and carve the chicken into serving pieces. Arrange on the platter with the cranberries, caramelized orange wedges, and garlic. Spoon a little warm pan juice around the meat, keeping most of the glazed skin exposed, and garnish with the optional thyme sprigs.

Serve the remaining juices alongside. Encourage everyone to squeeze the soft roasted garlic from its skin and spoon the tart cranberries over the chicken. Mashed potatoes, wild rice, or roasted root vegetables are lovely accompaniments.

Pro Tips

• Choose pure maple syrup: Its rich flavor makes a noticeable difference; maple-flavored pancake syrup is not a direct substitute.
• Save the glaze for the end: Maple syrup can burn during a long roast. The final 30 minutes provide enough time for a glossy finish without excessive darkening.
• Keep the pan lightly moistened: You want a shallow layer of juices, not a deep bath. Add the reserved stock only if the pan begins to dry out.
• Use a thermometer in two places: Whole chickens cook unevenly, so check both the breast and thigh rather than relying on a single reading.
• Expect pleasantly tart cranberries: They are a savory accompaniment, not a sweet cranberry sauce. Pair each bite with a little maple-rich pan juice.

Variations

• Sage and orange: Replace the 2 teaspoons chopped rosemary with 2 teaspoons finely chopped fresh sage, dividing it between the butter and glaze as directed.
• Gentle heat: Add ¼ teaspoon crushed red pepper flakes to the glaze for a subtle sweet-and-spicy finish.
• Clementine version: Replace the orange wedges with 3 small clementines, halved crosswise. Keep the measured ¼ cup orange juice and 1 teaspoon orange zest in the glaze.

Storage & Make-Ahead

Make ahead: Season the chicken with the herb butter, oil, salt, and pepper up to 24 hours ahead. Refrigerate in a covered dish and keep it chilled until the oven is ready. Make the glaze up to 3 days ahead, refrigerate separately, and gently warm until fluid before dividing into portions. Add the fruit and stock only when directed during roasting.

Refrigerate: Remove leftover meat from the carcass and store it separately from the fruit and pan juices in shallow, airtight containers. Refrigerate within 2 hours of cooking and use within 3–4 days.

Freeze: Freeze carved chicken with a little pan juice for up to 3 months. Thaw overnight in the refrigerator. The cranberries freeze well, although the orange wedges will soften.

Reheat: Place chicken in a covered baking dish with 2 tablespoons stock per 2 servings. Heat at 325°F (165°C) for approximately 20–30 minutes, until the meat reaches 165°F (74°C). Reheat fruit and juices separately in a saucepan until hot. The skin will soften during storage and reheating.

Nutrition (per serving)

Calories: 575 kcal | Carbs: 23g | Protein: 46g | Fat: 33g | Saturated Fat: 11g | Fiber: 2g | Sugar: 17g | Sodium: 920mg | Cholesterol: 170mg

Nutrition is an estimate based on 6 servings, including skin, glaze, fruit, and a portion of the pan juices. Actual values vary with the chicken’s edible yield and how much skin and sauce are served.