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Cranberry and Herb Roast Chicken
Herb-roasted chicken with a bright cranberry pan sauce, orange stars, and rosemary for a festive holiday table.
Ingredients
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Method
1
Preheat the oven to 200°C.
2
Pat the chicken dry with paper towels.
3
Mix the butter, olive oil, salt, pepper, rosemary, thyme, and garlic in a small bowl.
4
Rub the herb butter over the chicken and under the breast skin.
5
Cut half the orange into slices.
6
Place the orange slices inside the chicken cavity.
7
Set the chicken breast-side up in a roasting pan.
8
Roast the chicken for 70 minutes.
9
Scatter 100 g of the cranberries around the chicken.
10
Roast until the thickest part of the thigh reaches 74°C, about 20 minutes more.
11
Transfer the chicken and roasted cranberries to a serving platter.
12
Rest the chicken for 15 minutes.
13
Cut the remaining orange into slices.
14
Cut star shapes from the orange slices with a small star-shaped cutter.
15
Pour the pan juices into a small saucepan.
16
Add the remaining cranberries, honey, and chicken stock to the saucepan.
17
Simmer the sauce until the cranberries soften, about 8 minutes.
18
Mix the cornstarch and cold water in a small bowl.
19
Stir the cornstarch mixture into the sauce.
20
Simmer the sauce until lightly thickened.
21
Arrange the orange stars and rosemary sprigs around the chicken.
22
Serve the chicken with the cranberry sauce.
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