Ingredients
- 3 lb whole chicken
- 2 cups cranberries (fresh or frozen)
- A few sprigs of rosemary
- 1 large orange
Rosemary Balsamic Butter
- 1/4 cup butter (softened)
- 1 tsp soy sauce
- 1 Tbsp balsamic glaze
- 2 tsp fresh rosemary
- 1 tsp minced garlic
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 425° F. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.
- Mix the rosemary balsamic butter ingredients in a small bowl. Then spread the rosemary balsamic butter over chicken.
- Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.
- Roast the chicken for 20 minutes at 425° F or until brown and then reduce the heat to 350° F and continue roasting for another 30-45 minutes or until internal temperature of 165° F.
- Remove the chicken from the pan and serve with the cranberries spooned over the top.