Roasted Chicken with Orange, Cranberry, and Spicy Herbs

This roasted chicken is a delicious and festive dish, with juicy citrusy flavors from orange and cranberry, paired with the warmth of spicy herbs. The result is a tender, flavorful chicken with a beautiful balance of sweetness, tartness, and spice.

Ingredients

For the Chicken:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 1 teaspoon chili flakes (adjust based on your spice preference)
• 2 oranges, quartered
• 1 cup fresh cranberries (or frozen if fresh isn’t available)

For the Glaze/Sauce:

• 1/4 cup fresh orange juice (from the second orange)
• 2 tablespoons honey or maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon grated fresh ginger
• 1-2 teaspoons red pepper flakes (optional, for extra heat)

Instructions

1. Prepare the Chicken:
   • Preheat the oven to 400°F (200°C).
   • Pat the chicken dry with paper towels. Rub the skin of the chicken with olive oil, salt, and pepper.
   • In a small bowl, mix the chopped rosemary, thyme, cinnamon, cumin, smoked paprika, and chili flakes. Rub this spice mixture evenly over the entire chicken, making sure to get the seasoning into the cavity and under the skin where possible.
2. Stuff the Chicken:
   • Stuff the cavity of the chicken with the quartered oranges and half of the fresh cranberries. The oranges will infuse the chicken with citrus flavor as it roasts.
3. Roast the Chicken:
   • Place the chicken on a roasting rack or in a baking dish. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when tested at the thickest part of the thigh.
   • Every 30 minutes, baste the chicken with the pan drippings to keep it moist and add extra flavor.
4. Prepare the Glaze/Sauce:
   • While the chicken is roasting, make the glaze. In a small saucepan, combine the orange juice, honey, balsamic vinegar, soy sauce, ginger, and red pepper flakes. Bring to a simmer over medium heat and cook for 5-7 minutes, until the sauce has thickened slightly.
   • Remove from heat and set aside.
5. Finish the Chicken:
   • During the last 15 minutes of roasting, scatter the remaining cranberries around the chicken in the roasting pan. Baste the chicken with the prepared glaze every 5 minutes for a beautiful, glossy finish.
6. Serve:
   • Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes before carving. Drizzle the remaining glaze over the carved chicken and garnish with fresh rosemary or thyme if desired.
   • Serve the chicken with roasted vegetables, mashed potatoes, or a simple salad.

Tips and Variations

• Herb Substitutions: If you don’t have rosemary or thyme, you can substitute them with sage or oregano for a different flavor profile.
• Crispy Skin: For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of roasting.
• Side Suggestions: Pair the roasted chicken with roasted root vegetables like carrots, sweet potatoes, and parsnips, or serve with a wild rice pilaf.

This Roasted Chicken with Orange, Cranberry, and Spicy Herbs is a flavorful, vibrant dish that’s perfect for a festive meal or a comforting family dinner. The combination of citrus, cranberry, and spices creates a unique and delicious flavor that will impress your guests. Enjoy!