Ingredients
- Whole Chicken: 4 to 5 pounds
- Fresh or Frozen Cranberries: 1 cup
- Balsamic Vinegar: 1/2 cup
- Olive Oil, divided: 3 tablespoons
- Brown Sugar (or maple syrup): 2 tablespoons
- Fresh Thyme or Rosemary: 1 tablespoon, chopped
- Garlic: 4 cloves, minced
- Kosher Salt and Black Pepper: 1 teaspoon each
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Pat the chicken completely dry with paper towels. In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, brown sugar, minced garlic, and chopped thyme/rosemary. Set aside half of the glaze mixture for later.
- Step 2: Place the chicken in a large roasting pan. Rub the outside of the chicken generously with the remaining 1 tablespoon of olive oil, and season thoroughly inside and out with kosher salt and black pepper. Pour about one third of the reserved balsamic glaze (from Step 1) over the chicken.
- Step 3: Roast the chicken for 30 minutes at 425°F. Reduce the oven temperature to 375°F (190°C). Scatter the cranberries around the chicken in the roasting pan. Drizzle another third of the balsamic glaze over the chicken and the cranberries.
- Step 4: Continue roasting for another 45 to 60 minutes, basting the chicken and stirring the cranberries every 15 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
- Step 5: Remove the chicken from the oven. Tent loosely with foil and let it rest for 10-15 minutes before carving. Spoon the cranberry-balsamic pan drippings and softened cranberries over the carved chicken before serving.
Notes
- For best quality, store any leftover carved chicken and the balsamic cranberry sauce separately in the fridge for 3-4 days in airtight containers.
- To reheat slices without drying them out, sprinkle a little water or chicken stock over the meat, cover tightly with foil, and warm slowly in a 300°F oven until just heated through.
- This rich, tangy chicken pairs beautifully with creamy polenta or a side of crispy roasted Brussels sprouts to balance the sweet acidity of the sauce.
- To ensure the balsamic sugar doesn't burn during the initial high-heat roast, wait until the temperature drops to 375°F before applying the second glaze application and scattering the cranberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American