Description
This Irresistibly Tasty Cranberry Maple Roast Chicken features a juicy organic whole chicken marinated in a flavorful brine, coated with a spiced buttery mixture, and roasted to perfection. It is complemented by a luscious glaze of pure maple syrup, fresh cranberries, and cranberry juice, delivering a delightful balance of savory and sweet flavors perfect for a festive dinner or special occasion.
Ingredients
Scale
Brine
- 2 cups water
- Salt (to taste)
- Brown sugar (to taste)
Chicken and Seasoning
- 1 organic whole chicken (5-10 lbs, fresh for juiciest flavor)
- 1/2 cup salted butter (softened)
- 2 tbsp extra virgin olive oil
- 2 tsp smoked paprika
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp dried thyme
- Pinch sea salt
- Pinch black pepper
Stuffing
- 4 cloves garlic (crushed)
- 2 onions (quartered)
- 2 lemons (halved and sliced)
Roasting Liquids
- 1 cup organic chicken stock
Glaze
- 1.5 cups pure maple syrup
- 1 cup whole cranberries (fresh or frozen)
- 1/2 cup organic cranberry juice
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare Brine: In a pot, combine 2 cups of water with salt and brown sugar over medium-high heat. Stir continuously until fully dissolved, about 5-6 minutes. Remove from heat and allow the brine to cool completely before use.
- Clean the Chicken: Rinse the organic whole chicken thoroughly with cold water and lemon juice to cleanse and add brightness. Pat dry completely with paper towels to ensure the skin crisps during roasting.
- Brine the Chicken: Place the chicken inside a brining bag and pour the cooled brine mixture over it. Seal the bag tightly, ensuring no air remains, and refrigerate for 12-18 hours. This step enhances flavor and moisture retention.
- Preheat Oven: Set your oven temperature to 400°F (204°C). While the oven preheats, lightly grease a baking dish or Dutch oven to prevent sticking and facilitate easy cleanup.
- Make the Butter Mixture: In a medium bowl, combine the softened salted butter, extra virgin olive oil, smoked paprika, garlic powder, dried thyme, sea salt, and black pepper. Mix thoroughly until smooth and uniform in texture.
- Coat the Chicken: Remove the chicken from the brine and pat dry again if needed. Generously coat the entire chicken with the spiced buttery mixture, making sure to gently loosen the skin and apply some butter mixture underneath for deep flavor and moisture.
- Stuff the Chicken: Fill the chicken cavity with the crushed garlic cloves, quartered onions, and lemon halves. Pour 1 cup of organic chicken stock around the chicken in the baking dish to keep the meat moist during roasting.
- Roast the Chicken: Place the chicken in the preheated oven and roast for approximately 1 hour and 30 minutes. Baste the chicken occasionally with its own juices to build flavor and maintain moistness.
- Prepare the Glaze: While the chicken roasts, combine the maple syrup, whole cranberries, cranberry juice, and red pepper flakes (if using) in a saucepan over medium heat. Bring to a boil for 1-2 minutes, then reduce heat and simmer gently until slightly thickened.
- Glaze the Chicken: Halfway through roasting (about 45 minutes), remove the chicken briefly and brush half of the cranberry maple glaze liberally over the surface. Return the chicken to the oven to finish cooking until it reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Once the chicken is roasted and fully cooked, remove it from the oven and let it rest for about 20 minutes. This resting period allows the juices to redistribute, ensuring tender, juicy meat when carved.
Notes
- For the best flavor, use organic and fresh ingredients wherever possible.
- Brining the chicken overnight enhances moisture retention and flavor infusion.
- Using a thermometer to check for an internal temperature of 165°F ensures food safety and perfectly cooked chicken.
- The glaze can be adjusted for sweetness or spiciness by varying the maple syrup and red pepper flakes.
- Allowing the chicken to rest before carving makes the meat juicier and easier to slice.
