Succulent Apple & Cranberry Roasted Chicken Recipe

Looking for a show-stopping dish that’s both savory and slightly sweet? This Apple & Cranberry Roasted Chicken recipe is exactly what you need! It’s perfect for family gatherings or special occasions, bringing a burst of flavor to the dinner table. The combination of tender chicken, tart cranberries, and sweet apples creates a harmonious blend that will leave everyone asking for seconds.

You’ll love how this chicken recipe transforms simple ingredients into an extraordinary meal. Imagine juicy roasted chicken infused with the natural sweetness of apples and the tangy burst of cranberries – a delightful pairing that will tantalize your taste buds. It’s the kind of dish that not only satisfies hunger but also warms the heart.

The Perfect Roasted Chicken with Apple and Cranberry

This Apple & Cranberry Roasted Chicken is a mouthwatering dish that features a perfectly roasted chicken, glazed with a mixture of apple cider and herbs, and stuffed with fresh apples and cranberries. The result is a juicy, flavorful chicken that’s both festive and comforting, with a delightful sweetness.

Ingredients

1 whole chicken (about 4-5 pounds)
2 cups fresh cranberries
2 large apples, cored and quartered
1 cup apple cider
1/4 cup olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 lemon, halved
1 onion, quartered

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken: Rinse the chicken inside and out, then pat dry with paper towels. Place the chicken in a roasting pan.
Season the Chicken: In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken, including under the skin.
Stuff the Chicken: Fill the cavity of the chicken with apple quarters, lemon halves, onion quarters, and cranberries.
Add Apple Cider: Pour apple cider around the chicken in the roasting pan.
Roast the Chicken: Roast in the preheated oven for about 1.5 hours or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes for added flavor.
Let it Rest: Once done, let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve: Carve the chicken and serve it with the roasted apples and cranberries from the pan.