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Winter

Cranberry Orange Roast Chicken

Crisp-skinned roast chicken glazed with a tart cranberry-orange sauce.

  • Time1 hr 30 min
  • Serves4
  • EffortHand-picked

Method

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  1. Heat the oven to 425°F. Pat the chicken dry and stuff with one orange half and the thyme. Rub with oil, salt and pepper.
  2. Roast 1 hour, until the thickest part of the thigh reaches 165°F.
  3. Meanwhile simmer the cranberries, orange juice and honey 10 minutes until jammy, then stir in the butter.
  4. Brush the glaze over the chicken for the last 15 minutes of roasting.
  5. Rest 15 minutes before carving.

Timing and nutrition vary with equipment and ingredients. See our disclaimer.