Ingredients
1 whole chicken (4-5 lbs)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 orange (halved)
1 onion (quartered)
4-5 sprigs fresh rosemary
For the Cranberry Orange Glaze:
1 cup (100 g) fresh or frozen cranberries
½ cup (120 ml) orange juice (freshly squeezed)
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon orange test
1 teaspoon Dijon mustard
Pinch of salt
Execution
Prepare the Chicken:
-Preheat the oven to 375°F (190°C).
-Pat the chicken dry with paper towels. Rub it all over with olive oil, salt, pepper, garlic powder, and smoked paprika.
-Stuff the cavity with the halved orange, onion quarters, and rosemary sprigs. Tie the legs together with kitchen twine for even roasting.
Roast the Chicken:
Place the chicken in a roasting pan or on a rack. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Make the Cranberry Orange Glaze:
-While the chicken roasts, combine cranberries, orange juice, honey, brown sugar, orange zest, Dijon mustard, and a pinch of salt in a small saucepan.
-Simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). Remove from heat and blend until smooth, if desired.
Glaze the Chicken:
During the last 20 minutes of roasting, brush the cranberry orange glaze generously over the chicken. Reserve some glaze for serving.
Serve:
Let the chicken rest for 10 minutes before carving. Serve with extra glaze on the side and garnish with fresh rosemary and orange slices for a festive touch.