Cranberry Orange Hearth-Roasted Chicken with Rustic Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes (including resting)

Quick Ingredients

• 1 whole chicken (4 to 4.5 lb), patted very dry
• 2 cups fresh cranberries (about 8 oz)
• 3 oranges (zest of 2, 1 juiced, 1 sliced for roasting/cavity)
• 1 small yellow onion, quartered
• 4 garlic cloves, minced or smashed, plus 3 cloves minced for butter
• 3 tbsp unsalted butter, softened
• 3 tbsp olive oil, divided
• Fresh rosemary, thyme, and sage (about 2 tbsp total, chopped, plus a few whole sprigs)
• 1 tbsp maple syrup or honey (plus 1 tsp for optional sauce)
• 1/2 cup low-sodium chicken broth
• 1/4 cup dry white wine (or extra broth)
• Salt, black pepper, smoked paprika (optional)

Do This

• 1. Heat oven to 425°F (220°C). Pat chicken dry and season inside and out with salt and pepper.
• 2. Mix softened butter, 1 tbsp olive oil, orange zest, minced garlic, chopped herbs, and smoked paprika. Gently loosen chicken skin and rub half under the skin, the rest over the outside.
• 3. Toss cranberries, onion, smashed garlic, orange slices, 2 tbsp olive oil, maple syrup, salt, pepper, and extra thyme in a roasting pan. Pour in broth and wine.
• 4. Stuff chicken cavity with orange halves, onion pieces, and herb sprigs. Place chicken on top of the cranberry mixture.
• 5. Roast 20 minutes at 425°F, then reduce to 375°F (190°C) and roast 45 to 60 minutes more, basting once or twice, until thickest part of thigh is 165°F (74°C).
• 6. Transfer chicken to a board to rest 10 to 15 minutes. Meanwhile, reduce pan juices on the stovetop and whisk in a little butter, Dijon, and honey if desired.
• 7. Carve chicken and serve with roasted cranberries, oranges, and pan juices spooned over the top.

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Why You’ll Love This Recipe

• Bright cranberry and orange flavors balance the rich, juicy roast chicken beautifully.
• Rustic herbs and a hot oven give you golden, crackling skin with a cozy, woodsy aroma.
• The whole cranberries roast into a jewel-toned, tangy-sweet pan sauce right in the same pan.
• Perfect for winter dinners, holiday gatherings, or anytime you want a hearty, farmhouse-style meal.

Grocery List

• Produce: 1 whole chicken (from meat counter), 3 oranges, 1 small yellow onion, 1 small red onion or 2 large shallots, fresh garlic, fresh rosemary, fresh thyme, fresh sage, 2 cups fresh cranberries, optional lemon for serving
• Dairy: Unsalted butter
• Pantry: Olive oil, maple syrup or honey, low-sodium chicken broth, dry white wine (or extra broth), Dijon mustard, smoked paprika (optional), bay leaves, kosher salt, black pepper

Full Ingredients

For the Cranberry-Orange Hearth Chicken

• 1 whole chicken, 4 to 4.5 lb (1.8 to 2 kg), giblets removed
• 1 1/2 tsp kosher salt (or 1 tsp fine sea salt), plus more to taste
• 3/4 tsp freshly ground black pepper, plus more to taste
• 3 tbsp unsalted butter, softened to room temperature
• 2 tbsp olive oil (for chicken)
• Zest of 2 oranges (about 2 tbsp packed zest)
• 3 garlic cloves, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tsp fresh sage, finely chopped (or 1/2 tsp dried rubbed sage)
• 1 tsp smoked paprika (optional, for color and a subtle smokiness)
• 1 small yellow onion, quartered (for stuffing cavity and roasting)
• 1 whole orange, halved (for stuffing cavity)
• 2 fresh rosemary sprigs (for cavity and pan)
• 4 fresh thyme sprigs (for cavity and pan)
• 2 bay leaves

For the Cranberry-Orange Roasting Bed

• 2 cups fresh cranberries (about 8 oz / 225 g), rinsed and drained
• 1 orange, cut into 1/4-inch thick rounds or chunky wedges (peel left on)
• 1 small red onion, cut into wedges (or 2 large shallots, halved)
• 4 garlic cloves, lightly smashed
• 1 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tsp fresh thyme leaves
• 1/2 cup low-sodium chicken broth
• 1/4 cup dry white wine (or an extra 1/4 cup broth)
• Juice of 1 orange (about 1/4 cup), added halfway through roasting (optional but recommended)

Optional Rustic Pan Sauce

• 1 tbsp unsalted butter
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey (to balance the tart cranberries)
• 1/4 to 1/3 cup additional low-sodium chicken broth, as needed to thin
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the chicken

Set your oven rack in the lower third position so the chicken has room to sit high on its bed of cranberries. Preheat the oven to 425°F (220°C).

Remove the chicken from the fridge. Pat it very dry all over with paper towels, including the cavity. Dry skin is the key to crisp, golden results. Sprinkle the cavity with a pinch of salt and pepper.

Season the outside of the chicken evenly with 1 1/2 tsp kosher salt and 3/4 tsp black pepper. Let the chicken sit at room temperature while you make the orange-herb butter and prepare the roasting pan (about 15 to 20 minutes). This helps it cook more evenly.

Step 2: Make the orange-herb butter rub

In a small bowl, combine the softened 3 tbsp butter, 2 tbsp olive oil, orange zest, 3 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp chopped sage, and 1 tsp smoked paprika (if using). Mix until you have a fragrant, speckled paste.

Place the chicken breast-side up. Gently slide your fingers under the skin over the breasts (and as far down the legs as you comfortably can), loosening the skin from the meat without tearing it. Spread about half of the orange-herb butter underneath the skin, directly on the meat, for deep flavor and moisture.

Rub the remaining butter mixture all over the outside of the chicken, including the legs and wings. If any falls off, scrape it up and pat it back on. This flavorful fat will help the skin brown beautifully and carry the bright citrus and herb notes through the whole bird.

Step 3: Stuff and position the chicken

Stuff the cavity of the chicken with the orange halves, a few chunks of the yellow onion, and a couple of the rosemary and thyme sprigs. Tuck in the bay leaves as well. This aromatic steam will perfume the chicken from the inside as it roasts.

If you like, tie the legs loosely together with kitchen twine to help the chicken cook evenly and hold its shape. Tuck the wing tips underneath the body so they do not burn.

Set the prepared chicken aside while you build the cranberry-orange roasting bed in your roasting pan.

Step 4: Build the cranberry-orange roasting bed

In a large roasting pan or a deep, oven-safe skillet that will comfortably hold the chicken, combine the 2 cups cranberries, orange slices or wedges, red onion wedges (or shallots), and 4 smashed garlic cloves. Drizzle with 1 tbsp olive oil and 1 tbsp maple syrup or honey. Sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and 2 tsp fresh thyme leaves.

Toss everything together so the cranberries and onions are lightly coated. Pour in the 1/2 cup chicken broth and 1/4 cup white wine. Nestle the remaining rosemary and thyme sprigs among the fruit and vegetables.

Place the seasoned chicken breast-side up directly on top of the cranberry mixture. The bird should sit up like it is on a rustic, fruity “rack.” This keeps the bottom from steaming and lets the juices drip down into the cranberries, creating a rich, tangy roasting sauce.

Step 5: Roast hot, then lower the heat

Slide the pan into the preheated 425°F (220°C) oven and roast for 20 minutes. This initial blast of high heat jump-starts browning and helps the skin crisp.

After 20 minutes, reduce the oven temperature to 375°F (190°C). Carefully baste the chicken with some of the pan juices, and give the cranberries and oranges a gentle stir so they cook evenly without scorching at the edges.

Continue roasting at 375°F for 45 to 60 minutes, basting once or twice more. About halfway through this lower-heat roasting time, drizzle the juice of 1 orange over the cranberries if using. Roast until a thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C) and the juices run clear. Total roasting time will be about 1 hour 5 minutes to 1 hour 20 minutes, depending on your oven and the exact size of your bird.

Step 6: Rest the chicken and finish the pan sauce

When the chicken is done, transfer it carefully to a cutting board or platter. Tent loosely with foil and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute so the meat stays moist when you carve it.

Meanwhile, place the roasting pan with the cranberry-orange mixture on a burner over medium heat. If the pan is very dry, add a splash of broth. Simmer for 5 to 8 minutes, stirring and lightly mashing some of the cranberries with the back of a spoon. The mixture should thicken slightly and taste bright, woodsy, and tangy-sweet.

For a silkier rustic pan sauce, stir in 1 tbsp butter, 1 tsp Dijon mustard, and 1 tsp maple syrup or honey. Thin with an extra splash of broth as needed. Taste and adjust salt and pepper. You can leave the cranberries and oranges chunky for a farmhouse-style presentation, or lightly mash more of them into the sauce.

Step 7: Carve and serve

Carve the chicken by removing the legs and thighs, then the wings, and finally slicing the breasts against the grain. Arrange the pieces on a warm platter.

Spoon the roasted cranberries, oranges, and onions around and over the chicken pieces, along with some of the glossy pan juices. Serve extra sauce in a small pitcher or bowl at the table.

This dish is lovely alongside creamy mashed potatoes, rustic roasted root vegetables, or a simple buttered wild rice. The contrast of savory, herb-scented chicken with the tart cranberries and bright orange makes every plate feel like a cozy homestead supper.

Pro Tips

• Dry the chicken thoroughly: Taking an extra minute to really pat the chicken dry (especially the skin) makes a huge difference for achieving crisp, bronzed skin.
• Season in advance if possible: For even deeper flavor, salt the chicken and rub it with the orange-herb butter up to 12 hours ahead, then refrigerate uncovered. Let it sit at room temperature for 30 minutes before roasting.
• Use a thermometer, not just time: Every oven and chicken is a bit different. Rely on an instant-read thermometer hitting 165°F (74°C) in the thigh for perfectly cooked, juicy meat.
• Adjust cranberry sweetness: If your cranberries are very tart or you prefer a sweeter sauce, add an extra teaspoon or two of maple syrup or honey at the end, tasting as you go.
• Rotate the pan: If your oven has hot spots, rotate the pan once or twice during roasting so the chicken browns evenly on all sides.

Variations

• Spatchcocked cranberry-orange chicken: Have the backbone removed and flatten (spatchcock) the chicken for quicker, more even roasting. Lay the spatchcocked bird directly over the cranberry-orange bed and roast at 425°F (220°C) for about 45 to 55 minutes total.
• Chicken pieces instead of whole: Use 3 to 4 lb of bone-in, skin-on chicken thighs and drumsticks. Arrange over the cranberry mixture and roast at 400°F (200°C) for 40 to 50 minutes, until the pieces reach 175°F (79°C) in the thickest part.
• Herb and citrus swap: Try a mix of orange and lemon zest, and swap in fresh sage and thyme as the dominant herbs for a slightly sharper, more wintry flavor profile.

Storage & Make-Ahead

Leftover chicken and cranberry-orange sauce keep well. Cool completely, then store in airtight containers in the refrigerator for up to 3 to 4 days. Reheat gently, covered, in a 325°F (165°C) oven until warmed through, or use the meat cold in salads and sandwiches.

The cranberry-orange roasting mixture can be assembled up to 1 day ahead (without the broth and wine), then covered and refrigerated. When you are ready to cook, add the liquids, place the seasoned chicken on top, and roast as directed.

You can also freeze leftover cooked chicken and sauce for up to 2 to 3 months. Thaw overnight in the refrigerator, then reheat in a covered dish with a splash of broth to keep everything moist.

Nutrition (per serving)

Approximate values for 1/4 of the chicken plus a generous spoonful of cranberry-orange pan sauce:

Calories: ~650 kcal; Protein: ~45 g; Fat: ~45 g; Saturated Fat: ~14 g; Carbohydrates: ~18 g; Sugars: ~13 g; Fiber: ~3 g; Sodium: ~750 mg. Actual values will vary based on the exact size of your chicken, how much skin you eat, and how much sauce you spoon over each serving.