This cranberry roasted chicken is super fragrant and bursting with flavor. It's tender and juicy chicken infused with balsamic and fresh rosemary, served with a cranberry orange sauce. It's a simple recipe that's perfect for weeknights or special occasions, and it will fill your home with the most amazing aromas!
Ingredients
3lbwhole chicken
2cupscranberries, fresh or frozen
A few sprigs of rosemary
1largeorange
Rosemary Balsamic Butter
¼cupbutter, softened
1tablespoonbalsamic glaze
2teaspoonsrosemary
1teaspoonsea salt
½teaspoonblack pepper
Zest from 1 orange, use the orange you'll use for the chicken
Instructions
Preheat the oven to 425 degrees Fahrenheit. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.
3 lb whole chicken, 2 cups cranberries, A few sprigs of rosemary
Mix the rosemary balsamic butter ingredients in a small bowl. Spread the butter under the skin of the chicken, being careful not to break the skin.
¼ cup butter, 1 tablespoon balsamic glaze, 2 teaspoons rosemary, 1 teaspoon sea salt, ½ teaspoon black pepper, Zest from 1 orange
Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.
1 large orange
Roast the chicken for 45 minutes and then reduce the heat to 350 degrees Fahrenheit and continue roasting for another 45 minutes.
Remove the chicken from the pan and serve with the cranberries spooned over the top.