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Roasted Chicken with Cranberry Honey Glaze

ngredients 1 6 1/2- to 7-pound roasting chicken, rinsed and patted dry 1 1/4 cups fresh lemon juice (from about 6 large lemons) Coarse kosher salt Freshly ground black pepper A few sprigs of fresh thyme 1/4 cup Honey blended with 1/4 cup of cranberry sauce heated Instructions Marinate the chicken in the lemon juice in a sealable plastic bag placed in a large bowl incase it leaks. Refrigerate the chicken for several hours to overnight turning the bag occasionally so that the chicken stays well covered with the lemon juice. Preheat oven to 450°F. Drain the chicken from the marinade and pat dry with paper towels. Sprinkle the exterior of the chicken and the cavity generously with salt and pepper. Place thyme sprigs into the cavity and place chicken breast side down on a rack in a roasting pan. Roast for 15 minutes at 450°F, then reduce the oven temperature to 375°F and roast for 45 minutes more. Turn chicken breast side up on the rack. Use a basting brush or pastry brush to coat the chicken all over with honey and cranberry. Lower the heat to 350°F and continue to cook until cooked through and deep brown basting with any juices in the pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes). The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh – should be about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with aluminum foil to keep...

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