Ingredients:

  • 1 (4-5 pound) whole chicken, giblets removed (1.8-2.3 kg)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • 1 medium onion, quartered
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 (12-ounce) package fresh or frozen cranberries (340g)
  • ½ cup orange juice (120 ml)
  • ¼ cup maple syrup (60 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon orange zest (5 ml)
  • ½ teaspoon ground cinnamon (2.5 g)
  • ¼ teaspoon ground cloves (1.25 g)

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.
  2. Rub chicken with olive oil, salt, and pepper. Stuff the cavity with quartered onion, rosemary, and thyme.
  3. Place the chicken on a roasting rack (if using) in the roasting pan. Roast for 30 minutes.
  4. While the chicken roasts, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the cranberries have burst and the glaze has thickened slightly (about 10-15 minutes).
  5. After the initial 30 minutes of roasting, brush the chicken generously with half of the cranberry glaze. Reduce oven temperature to 350°F (175°C).
  6. Continue roasting for another 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with the remaining glaze every 10 minutes during this time.
  7. Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.