Glazed Orange Cranberry Roasted Chicken

Glazed Orange Cranberry Roasted Chicken

This Glazed Orange Cranberry Roasted Chicken brings together the brightness of citrus and the tartness of cranberries in a savory, caramelized glaze that perfectly complements juicy, tender roasted chicken. It’s a festive and flavorful main dish that’s perfect for holiday gatherings, cozy Sunday dinners, or any special meal. The glaze doubles as a beautiful, sticky coating and a rich basting sauce that ensures every bite is infused with flavor.

Time Required:

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Ingredients:

For the Chicken:

1 whole chicken (4 to 5 pounds)

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1 orange, quartered

1 small onion, quartered

4-5 sprigs fresh rosemary or thyme

For the Cranberry Orange Glaze:

1 cup fresh or frozen cranberries

1/2 cup orange juice (fresh is best)

1/4 cup honey or maple syrup

1 tbsp balsamic vinegar

1 tbsp Dijon mustard

1 tsp orange zest

Pinch of salt

Instructions:

Make the Glaze:

In a medium saucepan, combine cranberries, orange juice, honey (or maple syrup), balsamic vinegar, Dijon mustard, orange zest, and a pinch of salt.

Simmer over medium heat for 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.

(Optional) Use an immersion blender or standard blender to puree the glaze until smooth, if desired.

Remove from heat and let cool slightly. Set aside.

Prep the Chicken:

Preheat the oven to 400°F (200°C).

Remove any giblets from the chicken and pat the skin dry with paper towels.

Rub the chicken all over with olive oil, then season with salt, pepper, garlic powder, and paprika.

Stuff the cavity with the orange wedges, onion pieces, and herb sprigs.

Place the chicken breast-side up on a rack in a roasting pan or large baking dish.

Roast the Chicken:

Roast uncovered for 45 minutes.

Remove from the oven and brush the chicken generously with the cranberry orange glaze.

Return to the oven and roast for another 25–30 minutes, basting once more with glaze halfway through.

Roast until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and juices run clear.

Rest and Serve:

Let the chicken rest for 10–15 minutes before carving to allow the juices to redistribute.

Serve warm, optionally with extra glaze on the side.

Tips for Success

Roasting Tips:

Use a meat thermometer: To avoid under- or overcooking, insert a thermometer into the thickest part of the thigh. It should read 165°F (74°C).

Crispier skin: Pat the chicken dry thoroughly before applying oil and seasoning. You can also leave the chicken uncovered in the fridge for a few hours before roasting to dry the skin.

Prevent burning: If the skin or glaze begins to darken too quickly, loosely tent the chicken with foil during the final stage of roasting.

Glaze Tips:

Thicker glaze: Simmer a bit longer or reduce the glaze more if you want it thicker and stickier.

Smooth vs chunky glaze: For a smoother texture, blend the glaze after cooking. For rustic appeal, leave the cranberries whole or partially mashed.

Serving Tips:

Let the chicken rest for 10–15 minutes after roasting to retain juiciness.

Serve with extra glaze on the side—it makes a great sauce for mashed potatoes, rice, or roasted vegetables.

Recipe Variations

Citrus Swaps:

Use blood oranges, clementines, or lemons for a different citrus profile.

Combine orange and lime juice for a tangy twist.

Flavor Additions:

Add a pinch of crushed red pepper flakes to the glaze for heat.

Stir in 1/2 teaspoon ground cinnamon or allspice for a warm, holiday spice.

Meat Substitutions:

Use the same glaze on bone-in chicken thighs or drumsticks—reduce cooking time to ~40–45 minutes total.

Try it with turkey breast or Cornish hens for a different presentation.

Vegetarian Option:

Roast a whole cauliflower or thick slices of butternut squash and glaze during the last 10–15 minutes of baking.

Glaze Variations:

Replace honey with brown sugar or agave syrup for a different sweetness.

Use apple cider vinegar in place of balsamic for a fruitier glaze.

Frequently Asked Questions (Q&A)

Q: Can I use dried cranberries instead of fresh or frozen?

A: Yes, but you’ll need to rehydrate them in hot water for 10–15 minutes. Keep in mind that dried cranberries are sweetened, so reduce the honey or maple syrup in the glaze slightly to avoid over-sweetening.

Q: Can I make the glaze ahead of time?

A: Definitely! The glaze can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before using.

Q: Can I roast the chicken without a rack?

A: Yes, just place it on top of thick-cut veggies like carrots, onions, or potatoes to elevate it slightly and allow juices to flow underneath.

Q: What sides go well with this dish?

A: Great choices include roasted vegetables, wild rice pilaf, mashed potatoes, brussels sprouts, or a fresh green salad with citrus vinaigrette.

Q: Can I use boneless chicken breasts or thighs?

A: Yes, but reduce the cooking time to 25–35 minutes depending on the cut and thickness. Be careful not to overcook, as boneless cuts dry out faster.

Nutrition Information (Per Serving, based on 6 servings)

Note: Nutritional values will vary based on exact chicken size, glaze thickness, and brand of ingredients used.

Conclusion

This Glazed Orange Cranberry Roasted Chicken is a feast for the eyes and the palate. Juicy, golden-roasted chicken meets a vibrant, tangy-sweet glaze made with fresh cranberries and oranges—a perfect pairing that’s both elegant and easy to prepare. Whether you’re cooking for a holiday celebration, Sunday dinner, or simply want something delicious and comforting, this dish delivers flavor, beauty, and versatility every time.