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Instructions
1. Prep the Chicken:
Preheat oven to 375°F (190°C).
Pat the chicken dry with paper towels. Rub with olive oil, then season inside and out with salt, pepper, garlic powder, thyme, and paprika.
Stuff the cavity with orange slices, onion, garlic, and herbs (if using). Tie the legs together with kitchen twine.
2. Make the Glaze:
In a small saucepan, combine orange juice, honey, cranberries, balsamic vinegar, soy sauce, orange zest, and ginger.
Simmer over medium heat for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
3. Roast the Chicken:
Place chicken breast-side up on a roasting rack or in a baking dish.
Brush half of the glaze over the chicken.
Roast for 1 hour, basting with remaining glaze every 20 minutes.
Check internal temperature—it should reach 165°F (74°C) in the thickest part of the thigh.
If needed, broil for 2-3 minutes for extra crispiness.
4. Rest & Serve:
Let chicken rest for 10 minutes before carving.
Garnish with extra orange slices, cranberries, and herbs. Serve with pan drippings as a sauce.
Enjoy your Glazed Orange Cranberry Roasted Chicken—a perfect balance of sweet, tangy, and savory! 🍊🍗✨
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