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PinIngredients
- 1–1.2 kgs Whole Chicken (skinned, cleaned and patted dry)
- 1 cup fresh, frozen or dried Cranberries
- 1/4 cup Maple syrup or Honey
- 4–5 cloves Garlic, finely minced
- 2–3 Tbsp Olive oil
- 1 ½ cup Orange Juice
- 30 gms Butter
- 1/2 Tsp finely grated Orange Zest
- 1 Tbsp fresh Thyme leaves
- 2 Rosemary sprigs
- Salt to taste
- Freshly grounded black pepper to season
Instructions
- Preheat oven to 170°C or 340°F
- Season the whole chicken with salt, pepper, and olive oil.
- In a saucepan, simmer cranberries, maple syrup, garlic, thyme, and orange juice, butter until thick and glossy (approximately 8-10 minutes).
- Place the seasoned whole chicken in a baking dish, pour half the glaze over the top and scatter the rosemary.
- Cover with foil and roast for 45 -50 minutes, basting once halfway.
- Remove foil, brush with remaining glaze, and increase oven to 200°C.
- Roast uncovered for 12-15 minutes or until caramelised and sticky.
- Remove, rest for 5 to 10 minutes before serving.
Nutrition
- Serving Size: 4
Growing up in Kolkata, Christmas was a mega festival. Even now, till date, me and my family prefer to go back each year to soak in the festive magic the City of Joy has to offer! Vividly recall over many years, my father would come back from work all excited with bag full of goodies from Flury’s and the famous plum cake from Nahoum, which were the highlights for us two sisters. Ma used to happily churn out her most delicious desi styled chicken roast with gravy to compliment the festive mood. Today’s Christmas Chicken Roast is a little different with a twist of orange cranberry glaze. Once you have the whole chicken ready and you manage to get hold of the cranberries (fresh, frozen or dried ones), the rest falls into place easily. This mildly tangy and sweet chicken roast is most flavourful and appealing to young and old. This festive season do give this Chicken Roast a try. Season’s Greetings and Merry Christmas to my Fooding Around family!
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