Orange Cranberry Roast Chicken with Rosemary Balsamic Butter
Prep Time: 10mins
Cook Time: 1hr30mins
Total Time: 1hr40mins
This crazy delicious Orange Cranberry Roast Chicken is covered with rosemary balsamic butter to keep it tender and juicy. It's a super easy to make and healthy recipe that is as perfect for a weekend dinner as it is for a special holiday meal.
2cupscranberries, fresh or frozen
A few sprigs of rosemary
Rosemary Balsamic Butter
¼cupbutter, softened (use ghee for Whole30)
1tablespoonreduced balsamic vinegar
Zest from 1 orange, use the orange you'll use for the chicken
Preheat the oven to 425 degrees. 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 together 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 reduced balsamic vinegar, 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 mins then reduce the heat to 350 and continue roasting for another 45 mins.
Remove the chicken from the pan and serve with the cranberries spooned over the top.