Festive Orange and Cranberry Roast Chicken: A Perfect Holiday Centrepiece
Transform your festive meals with this Festive Orange and Cranberry Roast Chicken—a flavour-packed main dish that’s as delicious as it is beautiful. Roasted to perfection, this chicken is infused with fresh herbs, zesty orange, and sweet cranberries, creating a savoury feast that will leave your guests coming back for more. Additionally, paired with a rich citrus and cranberry gravy, this dish is the ideal way to celebrate the season in style. Scroll down or tap ‘Jump to Recipe’ for the printable recipe card with measurements.
Simple Ingredients, Big Flavours
This recipe uses simple ingredients that, with the right combination, bring out incredible flavours.
- Whole chicken (3kg): The star of the show! This large bird becomes juicy and tender when roasted with herbs and citrus. If using a smaller chicken, adjust both the seasoning and cooking time. A smaller bird will cook faster, so start checking the internal temperature around the 1-hour mark and reduce the salt accordingly (see notes).
- Cranberries: Fresh cranberries provide a burst of tartness, balancing the richness of the chicken.
- Orange: Zesty and sweet, orange adds brightness to the meat and the gravy.
- Rosemary & other roasting herbs: Fresh rosemary, thyme, and sage create an aromatic base for the chicken.
- Unsalted butter: Infused with rosemary and orange zest, this butter is tucked under the chicken skin for extra flavour and moisture.
- Salt, black pepper, paprika, and allspice: A simple yet flavourful seasoning mix that elevates the chicken.
How to Make Festive Orange and Cranberry Roast Chicken
Prepare the Chicken
Start by seasoning the chicken with salt, black pepper, paprika, and allspice. Rub this mixture all over the chicken, including inside the cavity. Secure the legs and wings with kitchen twine, and let the chicken marinate in the fridge for a few hours or overnight.
Infuse the Butter
To keep the chicken juicy and full of flavour, tuck a herb-infused butter under the skin. Start by mixing softened butter with fresh rosemary and orange zest. Then, carefully lift the skin on the chicken breast and spread the butter mixture underneath. As the chicken roasts, the butter will melt, ensuring the meat stays moist and full of flavour. For a personalised twist, feel free to experiment with other herbs such as thyme or sage.
Stuff the Chicken
For the stuffing, peel the skin off the orange you’ve zested to avoid any potential bitterness—sometimes, depending on the variety, the peel can impart a bitter taste, and I prefer not to risk that affecting the overall flavour of the chicken. Once peeled, cut the orange in half and place the halves inside the chicken cavity. Next, add a handful of cranberries and a bunch of mixed herbs such as rosemary, thyme, and sage. As the chicken roasts, these ingredients will infuse the meat with a delightful, aromatic fragrance.
Roast the Chicken
Place the chicken in a large roasting dish, surrounding it with additional cranberries and halved oranges. Cover the dish with foil or a lid and roast for about 1.5 hours. After, uncover the chicken, remove any excess juices (we’ll use these for the gravy), and continue to roast for an additional 30 minutes, or until the internal temperature reaches 75°C. Baste the chicken with the juices every 10 minutes for an extra golden finish.
Make the Gravy
Once the chicken is cooked, remove it from the oven and squeeze the juice from the remaining orange halves into the roasting dish. If your roasting dish is stovetop-safe, simmer the juices on the stove; otherwise, transfer the liquid to a saucepan.
Add cornstarch to thicken the sauce and stir constantly. After a few minutes, add the juices from the chicken, continue cooking until thickened, and strain the gravy through a sieve.
Serve and Enjoy
Serve the roasted chicken on a bed of orange slices, garnished with fresh rosemary and cranberries. Pour the warm gravy over the top and enjoy the perfect festive feast.
Festive Orange and Cranberry Roast Chicken: Perfect for Holiday Gatherings
This Festive Orange and Cranberry Roast Chicken is perfect for any holiday gathering, from Christmas dinner to New Year’s celebrations. Its aromatic flavours, juicy meat that falls off the bone, and crispy skin make it an unforgettable main dish. Plus, the rich, citrusy gravy is the perfect finishing touch. Whether you’re hosting a dinner party or enjoying a cosy family meal, this chicken is sure to impress.
Instagram Tutorial & More
Want to see the magic happen? Watch our step-by-step video tutorial on Instagram and see this show-stopping dish come together. Looking for more festive inspiration? Be sure to check out our Garlic and Herb-Roasted Chicken, Individual Christmas Pies, Smashed Brussels Sprouts or Butternut Squash and Gruyère Gratin for the perfect holiday spread.
Happy cooking,
Izabella
Festive Orange and Cranberry Roast Chicken
Description
This Festive Orange and Cranberry Roast Chicken is the ultimate centrepiece for your holiday table! Juicy, tender meat is infused with a blend of warming spices, fragrant herbs, and zesty orange. The chicken is stuffed with cranberries and fresh herbs, then roasted to perfection alongside citrusy oranges that create a deliciously tangy gravy. Topped with festive garnishes, this dish is as beautiful as it is flavourful. Whether you’re hosting Christmas dinner or a cosy family gathering, this recipe will make your celebration truly unforgettable.
Ingredients
For the Chicken:
For the Roasting and Gravy:
For Garnish:
Instructions
-
Prepare the Chicken:
In a small bowl, mix salt, pepper, paprika, and allspice. Rub the spice mix all over the chicken, including inside the cavity. Secure the legs and wings using kitchen twine. Place the chicken in the fridge to marinate for 2–3 hours, or overnight for best results.
-
Preheat and Prepare for Roasting:
Preheat the oven to 220°C. In a bowl, mix the softened butter with the finely chopped rosemary and the zest of 1 orange. Gently lift the chicken skin from the breast (starting at the neck side) and spread the butter mixture underneath the skin. Stuff the chicken cavity with the peeled orange, a handful of cranberries, and your choice of roasting herbs.
-
Roast the Chicken:
Place cranberries in a large roasting dish. Position the chicken in the centre and arrange the orange halves around it. Cover the dish with a lid or aluminium foil and roast for 1.5 hours. Remove the foil, spoon out the extra juices into a separate bowl (for gravy), and roast uncovered for an additional 30 minutes. Baste the chicken with its juices every 10 minutes until the thickest part of the meat reaches an internal temperature of 75°C.
-
Finish and Rest:
Once cooked, squeeze the juice from one of the roasted orange halves over the chicken. Remove the chicken from the roasting dish, cover with foil, and let it rest while you prepare the gravy.
-
Make the Gravy:
Squeeze the remaining orange halves into the roasting dish. If the dish is stovetop-compatible, place it directly on the stove. Otherwise, transfer the liquid to a saucepan. Bring the liquid to a simmer and whisk in the cornstarch. Add the reserved chicken juices and cook, stirring constantly, until the gravy thickens. Strain the gravy through a sieve and transfer to a serving dish.
-
Serve:
Arrange the chicken on a platter with a bed of orange slices. Garnish with rosemary sprigs and cranberries for a festive touch. Serve with the warm orange cranberry gravy on the side.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings: 8 ServingCalories:466.81kcalTotal Fat:33.25gSaturated Fat: 12.88gTrans Fat: 0.14gCholesterol:139.37mgSodium:577.46mgPotassium:488.91mgTotal Carbohydrate:13.46gDietary Fiber: 3.34gSugars: 6.92gProtein:29.17gVitamin A: 197.74IUVitamin C: 39.63mgCalcium: 64.99mgIron: 2.06mgVitamin D: 0.3IUVitamin E: 1.55IUVitamin K: 8.03mcgThiamin: 0.15mgRiboflavin: 0.23mgNiacin: 10.62mgVitamin B6: 0.61mgFolate: 31.02mcgVitamin B12: 0.48mcgPhosphorus: 243.62mgMagnesium: 45.08mgZinc: 2.14mg
Note
Salt Proportion: A good rule of thumb is to use 1.5% of the chicken’s weight in salt. For example, a 3 kg chicken would require approximately 45 g of salt to ensure it’s well-seasoned.
Cooking Time: Roast your chicken for 20 minutes per 500 g of weight, plus an additional 10-20 minutes at the end to ensure it’s fully cooked. For instance, a 3 kg chicken should roast for about 1.5 hours, plus 20-30 minutes, depending on your oven and the bird’s size.
Smaller Chicken: If using a smaller chicken, adjust both the seasoning and cooking time. A smaller bird will cook faster, so start checking the internal temperature around the 1-hour mark and reduce the salt accordingly.
Bathing the Chicken: Be sure to baste the chicken with its own juices every 10 minutes once uncovered during roasting. This helps keep the skin moist and flavourful.
Storage & Leftovers: Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a low-temperature oven (about 150°C) until warmed through.
Freezing: Although this chicken can be frozen, it’s best to freeze it after roasting and removing the meat from the bones. You can freeze the meat for up to 3 months. Reheat it gently to retain its moisture and flavour.
Marinating: For best results, marinate the chicken for 2–3 hours or overnight. The longer it marinates, the more infused the flavours will be. Be sure to keep the chicken in the fridge while marinating to prevent bacterial growth.
User Reviews
It was very delicious!