Cranberry Maple Roast Chicken
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Cranberry Maple Roast Chicken
This Cranberry Maple Roast Chicken is the perfect blend of sweet, tangy, and savory, featuring a juicy whole chicken roasted to perfection with a sweet-tart maple syrup sauce, fresh cranberries, and fragrant herbs. Serve it for Thanksgiving, the holidays, or even a cozy weeknight dinner, and watch it become an instant favorite. Gluten-free. Dairy-free, Make ahead, Spatchcocking, and brining options!
The holidays are all about traditions—turkey on Thanksgiving, gathering with loved ones, and savoring once-a-year ingredients like fresh cranberries. Since whole cranberries can be tough to find outside the season (unless they’re dried, juiced, or sauced), I make the most of this festive time with recipes like Cranberry Maple Roast Chicken and of course, it's served alongside Sparkling Cranberry Orange Ginger Mocktails.
If you love the sweet-tart flavor of cranberries, this whole roast chicken is a must-try. Perfect for Thanksgiving, Christmas, or Sunday dinner, this show-stopping centerpiece is both comforting and exciting. With make-ahead and brining options, it’s a stress-free dish that delivers restaurant-quality flavor at home. Plus, It’s perfect for replacing turkey at Thanksgiving or impressing guests at a dinner party. Pair it with your favorite seasonal sides for a comforting meal everyone will remember. For another delicious twist, try my Jerk Whole Roast Chicken!
Jump to:
- Why You Will LOVE Cranberry Maple Roast Chicken
- How to Make Cranberry Maple Roast Chicken
- Tips for Spatchcocking a Whole Chicken
- Ingredients for Cranberry Maple Roast Chicken
- Herb + Maple Brine for Cranberry Maple Roast Chicken
- Cranberry Maple Glaze
- Tips For Brining Chicken
- How Long to Bake + Roast Chicken?
- Make-Ahead Tips for the Holidays
- What to Serve with Maple-Glazed Chicken
- Ingredient Substitutes + Meat Alternatives for Cranberry Maple
- Cranberry Maple Roast Chicken Q + A's
- More Delicious Festive Recipes
- MADE OUR RECIPE(S)?
- Maple Cranberry Roast Chicken
Why You Will LOVE Cranberry Maple Roast Chicken
- The perfect mix of sweet maple syrup, tangy cranberries, and savory herbs – what’s not to love?
- Simple to make, but fancy enough to wow your guests
- A delicious twist for Thanksgiving or any holiday feast
- Pairs great with all your favorite seasonal sides
- A whole chicken makes for a show-stopping centerpiece
- Leftovers? Even better the next day!
How to Make Cranberry Maple Roast Chicken
The key to getting your whole roast chicken to be super moist and flavorful throughout is to brine the bird ahead of time. A brine is a salty solution of water and flavoring agents (like herbs, spices + sugar) that you soak the chicken in for several days before roasting. The flavors and salt infuse into the meat, so the bird stays plump and juicy when it's roasted. This way, you avoid dried-out or bland meat.
Of course, brining is an extra step that takes some time. It's totally worth it, but if you're in a hurry, you can skip the brine and make delicious maple cranberry-glazed chicken.
THE BRINE IS OPTIONAL
For this particular recipe, I didn't brine my chicken, BUT I did season and marinate my chicken for 2 days, which is another way to get all of those flavors full infused. Then, you'll remove it from the fridge, let it sit at room temperature for 30 minutes or so and then begin rubbing the butter, maple syrup, and jerk marinade atop/inside the chicken and end it by stuffing the inside with the fresh herbs and chopped onions.
Tips for Spatchcocking a Whole Chicken
Spatchcocking (also called butterflying) is the best technique for getting crispy skin and evenly cooked roast chicken. By removing the backbone and flattening the bird, you reduce cook time and allow the herbs + seasoning and Maple Cranberry glaze to infuse every bite. Here are a few pro tips:
- Use sharp kitchen shears: Heavy-duty poultry shears make cutting out the backbone quick and safe. Avoid dull scissors or knives that can slip.
- Press firmly to flatten: After removing the backbone, flip the chicken breast-side up and press down hard until you hear a crack. This ensures the chicken lays flat for even roasting.
- Season generously, including under the skin: With the bird opened up, you’ll have more surface area to rub in your jerk marinade, spices, and butter for maximum flavor.
- Don’t skip the resting time: Let your spatchcocked chicken sit at room temperature for about 20 minutes after seasoning. This helps the skin dry out slightly, creating a crispier finish.
- Use a wire rack (optional): Roasting the chicken on a rack allows hot air to circulate underneath, ensuring the thighs cook through just as perfectly as the breasts.
- Save the backbone: Don’t throw it away—use it for homemade chicken stock or soup for extra depth of flavor.
Spatchcocking might feel intimidating at first, but once you try it, you’ll never go back—especially when making Cranberry Maple Roast Chicken that deserves even cooking and bold, smoky flavor.
Ingredients for Cranberry Maple Roast Chicken
Here’s what you need to prepare this Cranberry Maple Roast Chicken today:
- Chicken. I like to use an organic whole chicken --- about a 5-10 lb. small chicken.
- Maple syrup. The best sweetener that I enjoy using, especially to pair with the cranberry flavor. But you can also add a little mixed in with the softened butter for added flavor. I like to use pure maple syrup. You can also use organic raw honey, if desired.
- Herbs + Spices. I use salt, black pepper, smoked paprika, garlic powder, parsley, basil, and red pepper flakes for the veggies and chicken to add great flavor.
- Thyme, Sage, + Rosemary. I recommend fresh for stuffing them inside the chicken and for decor once it's done.
- Butter. I recommend salted, but you can use unsalted. This is best softened so that you can 'dress' the chicken skin with it all over for the most beautiful golden color.
- Veggies. Generally, I use garlic cloves, onions, and onions. Feel free to add other veggies for a heartier or flavorful chicken. See Blog Post further down for great options!
- Onion. Feel free to use red, yellow or white if that’s what you have. I like to use this to stuff the insides of the chicken for added flavor.
Herb + Maple Brine for Cranberry Maple Roast Chicken
This savory herb brine infuses your roast chicken with deep flavor and locks in moisture, creating the most tender, juicy bird. The blend of sea salt, brown sugar, garlic, and herbs ensures every bite is seasoned to perfection while complementing the sweet-tart cranberry maple glaze beautifully.
Ingredients
- Sea salt. The foundation of any good brine. Use about ½ cup of salt per 1 gallon of water for the right balance to keep your chicken juicy and flavorful.
- Brown sugar. Adds a hint of sweetness and helps the skin caramelize during roasting. You'll need ¼ cup of brown sugar.
- Fresh herbs. A mix of thyme, rosemary, and sage adds earthy depth and an aromatic base that enhances the roast’s flavor. You'll want to use about 3-5 sprigs of each herb.
- Garlic cloves. Crushed fresh cloves infuse the brine with warm, savory notes. About 4 garlic cloves are good!
- Black pepper. Balances the sweetness and adds a mild heat. Generally, 1 tablespoon works.
- Dried oregano. Rehydrates in the brine for a subtle herbal undertone that ties everything together. Generally, 1 tablespoon works.
- Smoked paprika. Adds a whisper of smokiness that deepens the flavor of the finished chicken. Generally, 1 tablespoon works.
- Red pepper flakes. A touch of heat to complement the maple glaze perfectly. Generally, 1 teaspoon works.
Directions
Make the brine base: In a large pot, combine 1 gallon of water, sea salt, and brown sugar. Heat over medium until the salt and sugar fully dissolve.
Add aromatics: Stir in garlic, herbs, oregano, black pepper, smoked paprika, and red pepper flakes. Simmer for 2–3 minutes, then remove from heat.
Cool completely: Add ice or cold water until the brine is completely cool—this step is essential to keep your chicken safe.
Brine the chicken: Submerge your whole chicken in the cooled brine. Cover and refrigerate for 12–18 hours.
Prepare to roast: Remove the chicken from the brine, rinse lightly under cold water, and pat dry completely before roasting.
For extra depth, replace 2 cups of the water with apple cider or cranberry juice in the brine—it enhances the sweet-savory balance and complements the maple glaze perfectly.
Cranberry Maple Glaze
The sweet-tart glaze on this bird gives it a stunning shine and a wonderful flavor. It's also quick and easy to make with:
- Maple syrup. Make sure to use the real stuff, not imitation!
- Cranberries. You can use fresh or frozen berries for the glaze.
- Cranberry juice. You can use chicken stock as a substitute for a more liquid base for the glaze.
- Red pepper flakes. The glaze won't be spicy, but this adds a nice warmth.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CHICKEN!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Cranberry Maple Roast Chicken. Everything from my fave baking sheet, skillet, mixing bowls, cooking thongs, cooking utensils, and more. SEE THEM HERE!
Tips For Brining Chicken
I’ve made this chicken so many times, it’s a family favorite! Over the years, I’ve picked up a few tips to ensure it’s juicy and perfect every time.
- It's very important that the brine be cool before you add the chicken. If you add raw meat to warm liquid, you risk a food safety issue! So after you make the sugar and salt solution, be sure to add very cold water to finish the brine.
- Be sure to remove the gizzards + neck from your bird before brining.
- Use a thick food-safe brining bag or a large container (if you have one big enough for the chicken that will also fit in the fridge).
- You can brine your bird for up to 24 hours, but I recommend a minimum of 8.
- Letting the chicken air-dry before roasting helps get that beautiful crispy skin. If you're short on time, just make sure to pat the chicken very dry with paper towels.
How Long to Bake + Roast Chicken?
The baking time will vary depending on your oven. Check the chicken after 35-40 minutes, to make sure it's nice and golden and becoming tender but not burning. If it's still good, you can continue baking it for another 5-10 or so minutes before adding the glaze. Then continue roasting the chicken for another 45 minutes or until it reads 165 degrees at the thickest part of the chicken when tested with a thermometer.
Make-Ahead Tips for the Holidays
Holiday cooking doesn’t have to be stressful! This Cranberry Maple Roast Chicken can be easily prepped in advance so you can focus on family, not the kitchen. Here’s how to plan ahead and still enjoy juicy, flavorful chicken with that signature glossy glaze:
Brine in Advance (Up to 24 Hours Ahead)
Prepare the herb brine the day before and let the chicken soak overnight in the fridge. This not only locks in flavor and moisture but also means your bird is ready to go straight into the oven the next day.
Make the Maple Cranberry Glaze Early
You can prepare the cranberry maple glaze up to 2–3 days ahead. Store it in an airtight container in the fridge. When you’re ready to roast, warm it slightly on the stove before brushing it over the chicken.
Season + Store the Chicken Overnight
If you’re not brining, season the chicken generously with herbs, salt, and spices, then refrigerate it uncovered for at least 8 hours (or overnight). This helps dry the skin slightly—leading to that golden, crispy finish once roasted.
Prep Your Aromatics Early
Chop the garlic, herbs, and onions the day before. Store them in sealed containers in the fridge so they’re ready to toss into the roasting pan with minimal prep.
Roast and Reheat Like a Pro
If you need to roast your chicken ahead of time, bake it fully, let it cool, then cover and refrigerate for up to 24 hours. To reheat: place it in a 350°F oven, covered with foil, for 15–20 minutes, brushing with extra glaze before serving for that fresh-from-the-oven shine.
Finish Fresh Before Serving
For the best texture and presentation, reserve a little glaze and brush it on right before serving. This brings back that sticky, caramelized coating and makes the chicken look stunning on your holiday table.
Pair your make-ahead chicken with side dishes that also reheat beautifully—like mashed sweet potatoes, roasted veggies, or cornbread stuffing—for a stress-free, flavor-packed holiday spread.
What to Serve with Maple-Glazed Chicken
You can serve this centerpiece-worthy chicken as a holiday entree with your favorite seasonal sides. Here are a few great recipes to serve this roasted chicken with:
- Creamy mashed potatoes, rich + buttery, perfect for all that gravy
- Stuffing with savory herbs and crispy edges
- Roasted Brussels sprouts
- Sweet potato casserole, fluffy and sweet with a crunchy pecan topping
- Green beans are so simple yet flavorful
- Baked mac + cheese
- Tangy, sweet cranberry sauce to balance the turkey’s richness
- Soft homemade dinner rolls, ideal for soaking up every last bit of gravy!
Great Mocktail Recipes To Pair With This:
- Holiday Pomegranate Ginger Mocktail
- Apple Cider Mocktail
- Cranberry Apple Cider Orange Sangria
- Best White Russian Mocktail
- Roasted Apple Pear Mocktail
- Festive Thanksgiving Punch Mocktail
Ingredient Substitutes + Meat Alternatives for Cranberry Maple
Making traditional cranberry maple flavor doesn't have to be left to only chicken. This recipe can also be used for other types of meat and the possibility of switching things up with another meat or alternative is also a good idea:
- Pork
- Beef
- Tofu
- Chickpeas
- Other beans (black beans, kidney beans, etc.)
- Lamb
- Fish
- Other seafood (lobster, shrimp, etc.)
Cranberry Maple Roast Chicken Q + A's
To store any leftovers, cut the chicken into pieces and add it to an airtight container and refrigerate for 3-4 days. To reheat, add servings to an oven until warmed through. It’s great for sandwiches or added to salads!
Yup. Store leftovers in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven to keep the skin crisp.
I used a smaller whole chicken (b/n 5-10 lbs, however, if you choose to use a larger size----simply double ingredients for the marinade + glaze).
While maple syrup is key for that sweet-tart flavor, you could try honey or agave syrup as a substitute, though the taste will be slightly different.
The best way to check is with a meat thermometer. The chicken is done when the internal temperature reaches 165°F (75°C) in the thickest part of the meat. If you don’t have a thermometer, you can also cut into the chicken—if the juices run clear, it’s cooked through.
Yes! Letting the chicken rest for about 15-20 minutes after roasting helps the juices redistribute, keeping the meat extra juicy. This also makes it easier to carve!
I recommend cooking your chicken (regardless of size) for 20-25 minutes per pound. For much larger chickens, you can always "spatchcock" it, which flattens and opens it up for a better cook through.
Yes! You can spatchcock and season the chicken up to 24 hours in advance. Keep it covered in the fridge until ready to roast. You can also make the Cranberry Maple glaze 1–2 days ahead.
Absolutely! This recipe works beautifully with turkey, especially for Thanksgiving. Just note that roasting time will increase depending on the size of your turkey.
Brining is optional but highly recommended for juicy, flavorful meat. If short on time, you can skip the brine and go straight to marinating with herbs + seasoning.
Classic pairings include basmati or brown rice, mashed potatoes, mac and cheese, roasted sweet potatoes, sautéed greens, roasted butternut squash, and cornbread or dinner rolls. For holidays, you can also serve it with stuffing, Fall salad, etc. See Blog Post for more options!
Of course! Simply substitute the butter with vegan butter. Everything else is generally dairy-free.
More Delicious Festive Recipes
Now that you've fallen in love with this Maple Cranberry Roast Chicken, give these other dishes a try next:
- The Ultimate 2024 Thanksgiving Menu
- Wild + Brown Rice Stuffed Butternut Squash
- Sticky BBQ Teriyaki Whole Roasted Cauliflower
- Lemon Garlic Herb Butter Roast Turkey
- Ultra Creamy Cheesy Garlic Vegan Mashed Potatoes
- Honey Butter Cornbread Drop Biscuits
- Hot Honey Southern Cornbread
- Vegan Fall Harvest Farro Bowl
MADE OUR RECIPE(S)?
If you tried my Maple Cranberry Roast Chicken recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Maple Cranberry Roast Chicken
Ingredients
CHICKEN:
- organic whole chicken (About 5-10 lbs. is perfect; See Notes!)
- ½ cup salted butter, softened (You can also use unsalted butter, if desired)
- 2 Tbsps Extra virgin olive oil
- 2 tsps smoked paprika
- 2 tsps black pepper
- 2 tsps garlic powder
- 2 tsps dried thyme
- 4 garlic cloves, crushed
- 2 onions, quartered (You can use white, yellow, or red)
- 2 lemons, halved + sliced
- 1 cup organic chicken stock
MAPLE CRANBERRY GLAZE:
- 1 ½ cups pure maple syrup
- 1 cup whole cranberries, fresh or frozen
- ½ cup organic cranberry juice
- ½ teaspoon red pepper flakes, optional
- Pinch of sea salt
- Pinch of black pepper
Instructions
BRINING THE CHICKEN [OPTIONAL]:
- Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar has dissolved. Boil for about 5-6 minutes.
- Remove from heat and add the remaining brining ingredients (See blog post for details), including additional cold water (about 8-10 cups if needed), stirring until combined. NOTE: Ensure that the brine is cool and if not----add additional cold water.
- Clean your chicken by removing the neck, gizzards, and scooping out any excess tissue/fat/organs from inside and right under the skin. Rinse the chicken with water and squeeze a lemon or lime as your rinse to fully cleanse.
- Pat dry and carefully place the chicken in the brining bag and pour the brine (including all herbs) atop chicken until full covered. Tightly seal bag and place in the refrigerator carefully for at least 8 hours or overnight.
- When ready, remove the brining bag with the chicken from the refrigerator, pat the chicken dry and allow it to air-dry for about 30 minutes to an hour before continuing recipe.
TO PREP + BAKE THE CHICKEN:
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a large baking dish/griddle pan or a large dutch oven. Set aside.
- In a bowl, add the softened butter, olive oil, and seasonings: smoked paprika, black pepper, garlic powder, + thyme, stirring everything together until combined and the butter is smooth.
- Once the chicken is dry, using your fingers, dress chicken with seasoned butter ensuring that you get directly under the skin, etc.
- Add chicken to the prepared griddle pan or dutch oven (breast side up with feet tied together with twine for greater ease), along with the crushed garlic, quartered onions and lemons, stuffing them in (within the cavity) and around the chicken. Pour the chicken stock around the chicken to keep it moistened while roasting. NOTE: You can stuff chicken with additional sprigs of herbs for more flavor if desired like rosemary, thyme, sage, etc. See Blog Post for details. Pour the chicken stock around the chicken the baking dish/pan.
- Roast chicken for 1 hour and 30 minutes or so, checking on it after the first 1 hour or so----while spooning any liquids onto the skin to keep things moist.
TO MAKE THE MAPLE CRANBERRY GLAZE:
- In a saucepan over medium-high heat, add the maple syrup, cranberries, cranberry juice, and red pepper flakes, stirring until combined. Season to taste with salt and black pepper. Let it boil for 1-2 minutes before turning the heat to low for it to simmer for another 1-2 minutes.
- Halfway through the roasting time, pour half of the glaze atop the chicken and all over the sides and continue roasting for another 30 minutes or until chicken becomes golden and the thickest part of the chicken reads 165 degrees Fahrenheit internally. In the last 10 minutes, brush on remaining glaze.
- Once done, remove from oven and let it rest for about 20 minutes before carving and slicing.
- Bon Appetit!
Tips & Tricks
- STORAGE: To store any leftovers, cut the chicken into pieces and add it to an airtight container and refrigerate for 3-4 days. To reheat, add servings to an oven until warmed through.
- SIZE OF CHICKEN: I used a smaller whole chicken (between 5-10 lbs, however, if you choose to use a larger size----simply double ingredients for the marinade + glaze) and expect to cook the chicken for a longer time.
- BEST COOKING TIP: I recommend cooking your chicken (regardless of size) for 20-25 minutes per pound. For much larger chickens, you can always "spatchcock" it, which flattens and opens it up for a better cook through.
- MAKE AHEAD OPTION, ETC: See FAQ section!
Nutrition
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A delicious recipe. The chicken was so moist and smell from the oven is incredible! I just prepared an overnight dry rub using the seasonings in the ingredients instead of brining and it came out great. Husband loved it too!
Hi Joanna! WOW! I'm so thrilled that you enjoyed this recipe! Thanks so much for giving it a try! 🙂