Name: Cranberry Orange Roasted Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3/4 cup (180 ml) fresh-squeezed orange juice from about 3 oranges; 2 tablespoons (30 ml) honey; 2 garlic cloves, grated; 1” piece fresh ginger, grated; 1-3/4 lb. (800 g) boneless skinless chicken thighs at room temperature for 1 hour; 1 teaspoon (5 ml) fine sea salt; 1/2 teaspoon (3 ml) ground black pepper; 2 oranges, quartered; Sprig of rosemary; 1 cup (240 ml) cranberries, fresh or frozen, divided; 1/4 cup (60 ml) chicken broth, more as needed; 2 teaspoons (10 ml) tapioca starch; 1 tablespoon (15 ml) water

Description

Discover how to make delicious Cranberry Orange Roasted Chicken with this easy-to-follow recipe. Elevate your cooking skills today!

Ingredients

3/4 cup (180 ml) fresh-squeezed orange juice from about 3 oranges
2 tablespoons (30 ml) honey
2 garlic cloves, grated
1” piece fresh ginger, grated
1-3/4 lb. (800 g) boneless skinless chicken thighs at room temperature for 1 hour
1 teaspoon (5 ml) fine sea salt
1/2 teaspoon (3 ml) ground black pepper
2 oranges, quartered
Sprig of rosemary
1 cup (240 ml) cranberries, fresh or frozen, divided
1/4 cup (60 ml) chicken broth, more as needed
2 teaspoons (10 ml) tapioca starch
1 tablespoon (15 ml) water

Cook Mode Prevent your screen from going dark

Instructions

Set your oven to 400º F and position the rack towards the bottom.
Combine the orange juice, honey, ginger, and garlic in a mixing bowl.
For the chicken preparation: Eliminate the giblets and trim any extra fat or feathers. Season the chicken inside and out with salt and black pepper. Stuff half of the orange wedges, a rosemary sprig, and half of the cranberries inside the cavity. Secure the legs with kitchen twine and tuck the wing tips under the body. Position the chicken at the center of a roasting pan and pour 1/4 cup of chicken broth into the pan, adding the rest of the cranberries and orange quarters. Drizzle the orange and honey blend over the chicken.
Insert into the oven and cook for 20 minutes. Baste the chicken with the pan juices, rotate the pan, and continue baking for another 20 minutes. Keep basting the chicken until it reaches 165ºF at its thickest point or until the juices run clear, which should take about an hour. Cover with foil if browning too quickly.
Take the chicken out and let it sit, loosely covered in foil, for 15 minutes.
Pour the liquid from the roasting pan into a small saucepan. If you have less than a cup of drippings, add more chicken broth. Bring it to a boil. Taste and modify the gravy’s flavor, reducing if necessary or adding more broth if it’s overly salty. Mix the tapioca with water and incorporate it into the gravy.
Serve the chicken with the gravy on the side.

Notes

Try boosting the orange flavor by incorporating some orange zest into the juice mixture before pouring it over the chicken.
Add a touch of spiciness by blending in a pinch of red pepper flakes with the orange and honey mixture.
Ensure even cooking by thawing frozen cranberries before stuffing them into the chicken, and enhance presentation with a sprinkle of fresh chopped parsley or rosemary leaves.