Cranberry-Orange Glazed Holiday Roast Chicken

Ingredients

• whole chicken1.6 kg
• salt2 tsp
• black pepper1 tsp
• fresh thyme6 sprigs
• orange1, zest and juice
• cranberries1 cup
• honey3 tbsp
• butter2 tbsp
• garlic cloves3, minced
• onion1, sliced

Method

1. 1Heat the oven to 200°C and line a roasting pan with the sliced onion and 2 thyme sprigs.
2. 2Pat the chicken dry, season inside and out with salt and pepper, and tuck the remaining thyme under the skin and in the cavity.
3. 3Melt the butter with garlic, orange zest, orange juice, cranberries, and honey in a small pan; simmer until the cranberries soften and the glaze turns glossy.
4. 4Place the chicken over the onions and roast for 25 minutes.
5. 5Brush the chicken generously with the cranberry-orange glaze, then continue roasting for 45 to 55 minutes, basting once or twice more.
6. 6Cook until the juices run clear and the thickest part of the thigh reaches 74°C.
7. 7Rest for 15 minutes before carving and spoon the pan juices over the top.

Tips

• If the glaze thickens too much, loosen it with a tablespoon of warm water before brushing.
• For extra holiday aroma, add a pinch of cinnamon to the glaze.
• Let the chicken rest before carving so the meat stays juicy.

Nutrition