
A show-stopping roast chicken glazed with a bright maple-cranberry reduction — sweet, tangy, and perfectly caramelized for holidays or a cozy Sunday dinner.

This roast chicken has become my go-to when I want something both comforting and celebratory. I first discovered this flavor pairing one autumn when I had leftover maple syrup and a bag of cranberries in the fridge; the combination of sweet, tart, and roasted aromatics turned a simple Sunday bird into a centerpiece that everyone remembered. The skin caramelizes to a deep amber, the meat stays juicy, and the glaze adds a glossy counterpoint that cuts through the richness.
I typically roast an organic whole chicken between 5 and 8 pounds for best results: small enough to cook evenly, large enough to feed a family. The smoked paprika, thyme, and garlic build a savory backbone while a lemon tucked into the cavity brightens each bite. This version balances a buttery rub with a bright maple-cranberry glaze that both bastes and flavors the pan juices. It’s approachable for a weeknight with an early start and impressive enough for guests, and it pairs beautifully with roasted root vegetables or simple mashed potatoes.
Every time I serve this the room changes — people lean in for that first slice. My family’s favorite memory is a holiday where this replaced a heavy gravy-forward roast: guests commented on how the glaze felt lighter but more interesting. It’s one of those special recipes that lives on repeat in our rotation.
My favorite aspect is how versatile the pan juices become: simmered with a splash more stock, they make a silky sauce that brings everything together. Guests often ask for the recipe for the glaze first — it’s sweet but with real fruit brightness, and that contrast with the roasted chicken is what makes this memorable. Family dinners after a long day feel elevated without being fussy.
Store leftovers in an airtight container in the refrigerator for up to four days. Keep the glaze separate if possible to preserve texture; pour a little glaze over reheated slices when serving. For freezing, carve meat into portions and freeze in vacuum-seal or freezer-safe bags for up to three months. To reheat, thaw overnight in the refrigerator, warm gently in a low oven at 300°F wrapped in foil for even heating and to avoid drying. Reheat glaze on low stove and spoon over slices just before serving.
If you prefer less sugar, reduce the maple syrup to 1 cup and add 2 tablespoons of balsamic vinegar for depth. Replace butter with 1/2 cup plant-based spread to make the main preparation dairy-free, or use ghee for a nutty finish. If fresh cranberries aren’t available, frozen work well; dried cranberries are an option but will not burst and will need extra liquid. For poultry alternatives, the same glaze works on bone-in chicken pieces or turkey breast — adjust cooking times accordingly.
Serve slices with roasted root vegetables, creamy mashed potatoes, or a crisp green salad to cut the sweetness. Garnish with additional fresh cranberries halved, lemon zest, and a sprinkling of chopped parsley for color. For a holiday spread, place the carved chicken on a platter with roasted Brussels sprouts and warm dinner rolls; spoon warmed glaze into a small pitcher so guests can add more to taste.
This dish blends North American ingredients — maple syrup and cranberries — with classic roast techniques. Maple syrup is a foundational flavor in northeastern U.S. and Canadian cooking, historically used by Indigenous peoples and adopted into colonial cuisine. Cranberries have long been used for their tartness and preserving properties. Combining them with roasted poultry honors seasonal harvest flavors and nods to both rustic homestyle cooking and modern glaze techniques that emphasize balance.
Make the glaze up to three days ahead and refrigerate; warm gently before brushing. You can also brine or dry-brine the bird the night before to enhance moisture retention: lightly salt and refrigerate uncovered to dry the skin for crisper results. When prepping sides, roast vegetables at the same time as the chicken if oven space allows, using similar temperatures once the chicken is past the high-heat browning stage.
There is a real pleasure in sharing this dish — it’s both familiar and a little unexpected. Try it once and you’ll find yourself reaching for maple and cranberry more often. It’s a small change that elevates a beloved classic.
Pat the chicken very dry before seasoning to ensure maximum skin crispness.
Apply the maple glaze only in the last 20 to 30 minutes of roasting to prevent burning.
Use an instant-read thermometer in the thickest part of the thigh for accurate doneness.
Tent the bird with foil if the glaze or skin browns too quickly to prevent burning sugars.
This nourishing cranberry maple roast chicken recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Prepare the glaze ahead and store in the refrigerator for up to three days; warm gently before using.
Use an instant-read thermometer and remove the chicken when thigh temperature reaches 160°F to 162°F; it will rise to 165°F while resting.
This Cranberry Maple Roast Chicken recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 425°F. Pat chicken dry. Mix 1/2 cup softened butter with 2 tablespoons olive oil and spices. Loosen skin and rub mixture under and over the skin. Place a halved lemon and two crushed garlic cloves in the cavity.
Place quartered onions, lemon slices, and remaining garlic in the roasting pan. Set chicken on top and pour 1 cup chicken stock into the pan. Roast at 425°F for 15 to 20 minutes to encourage browning.
Combine 1 1/2 cups maple syrup, 1 cup cranberries, and 1/2 cup cranberry juice in a saucepan. Simmer 8 to 12 minutes until cranberries burst and mixture thickens slightly. Add 1/2 teaspoon red pepper flakes if desired.
Reduce oven temperature to 350°F and continue roasting. Allow about 15 to 20 minutes per pound. Use an instant-read thermometer and remove when thigh reaches 160°F to 162°F before resting.
Brush glaze over the chicken every 7 to 10 minutes during the last 20 to 30 minutes. Remove from oven at 165°F final temp after resting. Tent with foil and rest 15 to 20 minutes, then carve and serve with warmed glaze on the side.
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