Name: Christmas Chicken Roast with Orange Cranberry Glaze
Prep time: 20 min
Cook time: PT-493365H39M57S
Total time: PT-493365H39M57S
Ingredients: 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

Scale

Ingredients

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