Orange Cranberry Roast Chicken with Rosemary Balsamic Butter Healthy Christmas Recipe – This crazy delicious Orange Cranberry Roast Chicken is covered with rosemary butter to keep it tender and juicy. It’s super simple to make and healthy recipe that’s as ideal for a weekend dinner as it is for a special holiday meal.
I’ve been maintaining this recipe with you for what seems like ages today. It’s not that I didn’t want to discuss it, it’s just I thought November was a little too early, so that I forced myself to sit tight. Now that we’re full-on in the holiday spirt manner, I thought today is a perfect moment.
This cranberry roast chicken might easily be cranberry roast chicken if you let it hand out in your oven a little longer. Or you could roast a couple of chickens if you’re cooking for a crowd. In any event, sitting your bird onto a bed of cranberries and apples and smothering it with rosemary balsamic butter is the way to go.
So I’ve got to be honest, I’ve been dreaming of cranberry roast chicken ever since I watched my friend Lindsay’s One Pan Cranberry Balsamic Chicken recipe soda pop up on my Pinterest feed a couple of months ago. I knew I had to make my recipe using these delicious flavours.
It was right around the time that I made that Herb Lemon Butter Roast Chicken recipe to you. I made a pact with myself that I’d share more roast chicken recipes along with you since they are the most natural and most yummy things ever. Healthy, delicious, and easy to create is the headline of the site and roast chicken claws all of those.
The noodle cook right into a kind of cranberry sauce for the chicken which you can spoon on top when you serve it. So good!
The very first time I made this roast chicken, my heart sunk when it came out of the oven. It was black. All over. I nearly cried. This occurred.
I could not figure out how I burnt the skin to a crisp. It seemed terrible! I thought maybe it was that the pan I used that held up the chicken high, or perhaps it was because I forgot to set the timer and it had been longer than I had been guessing.
I put it onto a plate for us to eat, figuring we could regrettably peel the skin (the best part) away and the rest of the chicken could be salvageable.
Here’s the thing for this cranberry roast chicken:
Black skin does not equal burned skin. What I didn’t understand the first time that I created with, is that the balsamic vinegar will turn the skin black. Much like you see from the picture. It’s not that way when you set it in the oven, so it was a major, tear-inducing shock when it first happened. So once you make this, don’t worry when you start the oven. The back skin is simply additional yummy balsamic skin.
This mad delicious Orange Cranberry Roast Chicken is covered with rosemary butter to keep it tender and juicy. It’s super simple to make and healthful recipe that is as ideal for a weekend supper since it’s for a special holiday dinner.
- One 3-lb. whole chicken
- 2 cups cranberries (fresh or frozen)
- A few sprigs of rosemary
- One large orange
Rosemary Balsamic Butter:
- 1/4 cup butter, softened (use ghee for Whole30)
- One tablespoon reduced balsamic vinegar
- Two teaspoons rosemary
- One teaspoon sea salt
- 1/2 teaspoon black pepper
- Zest from 1 orange (use the orange you’ll use for the chicken)
- Preheat the oven to 420 degrees. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.
- Mix the Rosemary Balsamic Butter ingredients in a small bowl. Spread the butter under the skin of the chicken, being careful not to break the skin.
- Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.
- Roast the chicken for 45 mins then reduce the heat to 350 and continue roasting for another 45 mins.
- Remove the chicken from the pan and serve with the cranberries spooned over the top.