Cranberry Roasted Chicken Recipe
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
- 3 lb whole chicken
- 2 cups cranberries, fresh or frozen
- A few sprigs of rosemary
- 1 large orange
Rosemary Balsamic Butter
- ¼ cup butter, softened
- 1 tablespoon balsamic glaze
- 2 teaspoons rosemary
- 1 teaspoon sea salt
- ½ teaspoon black 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.
Serving: 1 serving = ¼ of the recipe, Calories: 885kcal, Carbohydrates: 13g, Protein: 64g, Fat: 63g, Saturated Fat: 22g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 24g, Trans Fat: 1g, Cholesterol: 286mg, Sodium: 922mg, Potassium: 777mg, Fiber: 3g, Sugar: 7g, Vitamin A: 969IU, Vitamin C: 37mg, Calcium: 66mg, Iron: 3mg