Cranberry Orange Roast Chicken with Thyme Pan Jus

• 1 whole chicken (3.5 to 4 pounds)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tablespoons soy sauce
• 4 sprigs fresh thyme
• 1 orange, sliced into rounds
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 cups chicken stock
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the chicken dry and season with salt and pepper. Rub with olive oil.
3. 3 In a bowl, combine cranberries, orange juice, honey, and soy sauce; mix well.
4. 4 Place the chicken in a roasting pan, stuff the cavity with thyme sprigs, orange slices, onion, and garlic.
5. 5 Pour the cranberry-orange mixture over the chicken.
6. 6 Roast for 1 hour, then baste with pan juices. Continue roasting until internal temperature reaches 165°F, about 30 minutes more.
7. 7 Remove chicken to rest; tent with foil.
8. 8 Place roasting pan on stovetop. Add stock, bring to a simmer. Whisk butter and flour to make a roux; whisk into pan juices until thickened.
9. 9 Strain the jus into a gravy boat, discarding solids.
10. 10 Slice the chicken and serve with the thyme pan jus.

Equipment

• Roasting pan
• Meat thermometer
• Whisk

Variations

• Substitute chicken thighs for a quicker version.
• Add rosemary to the cavity for a different flavor profile.

Substitutions

• If fresh cranberries are unavailable, use frozen; do not thaw.
• Maple syrup can replace honey for a different twist.

Pairings

• A crisp Chardonnay complements the citrus flavors.
• A rustic loaf of bread is perfect for soaking up the pan jus.

Nutrition

Tips

• For extra flavor, marinate the chicken in the cranberry-orange mixture for 4 hours before roasting.
• Check the chicken's temperature with a meat thermometer to ensure it's cooked through.

Storage

Store roasted chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with roasted vegetables or a simple green salad.
• Pair with buttered noodles or mashed potatoes.

FAQ