Roasted Chicken with Cranberry Glaze & Autumn Vegetables
Ingredients
Chicken:
- 1 whole chicken (4–5 lbs)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- ½ cup orange juice
- ¼ cup honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp ground cinnamon
- Pinch of salt
Autumn Vegetables:
- 2 cups baby carrots
- 2 cups Brussels sprouts, halved
- 1 medium butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried rosemary or thyme
Instructions
- Preheat & Prep Chicken:
- Preheat oven to 400°F (200°C).
- Pat chicken dry and rub with olive oil.
- Season with salt, pepper, paprika, garlic powder, and thyme.
- Place chicken on a roasting pan or baking dish.
- Prepare Vegetables:
- Toss carrots, Brussels sprouts, squash, and onion with olive oil, salt, pepper, and rosemary.
- Arrange around chicken or on a separate sheet.
- Make Cranberry Glaze:
- Combine cranberries, orange juice, honey/maple syrup, Dijon mustard, cinnamon, and salt in a saucepan.
- Simmer 10–15 minutes until cranberries burst and sauce thickens.
- Blend for a smooth glaze if desired.
- Roast Chicken & Vegetables:
- Brush glaze over chicken.
- Roast 1 hr 15–30 min, basting with glaze every 20–30 min.
- Stir vegetables halfway through.
- Chicken is done at 165°F (74°C) internal temperature.
- Serve:
- Rest chicken 10 min before carving.
- Serve with roasted vegetables and remaining glaze.
