2 cups fresh cranberries, or frozen if fresh are unavailable
1/2 cup pure maple syrup, Grade A preferred
3 tablespoons olive oil
4 cloves garlic, finely minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 cup chicken broth
1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 375 degrees Fahrenheit. Pat the chicken dry with paper towels, ensuring the skin is very dry to help it crisp up. Place the chicken in a large roasting pan and tuck the wing tips under the body to prevent burning. Lightly season the cavity with a pinch of salt and pepper.
In a small mixing bowl, whisk together the maple syrup, olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, chicken broth, and apple cider vinegar. This mixture will serve as both a marinade and the base for the roasting juices that will baste the chicken as it cooks.
Brush about half of the maple mixture all over the chicken, making sure to get into the crevices. Scatter the fresh cranberries all around the chicken in the bottom of the roasting pan. The cranberries will sit in the juices and soften as the chicken roasts, creating a thick, jam-like consistency.
Place the roasting pan in the center of the oven. Roast the chicken for about 1 hour and 30 minutes. Every 30 minutes, use a spoon or a turkey baster to drizzle the remaining maple mixture and the juices from the bottom of the pan back over the chicken. This ensures a glossy, deep golden finish and keeps the meat moist.
Once the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh, remove the pan from the oven. Carefully transfer the chicken to a cutting board and let it rest for at least 15 minutes before carving. This allows the juices to redistribute so every slice is tender and flavorful.
