Cranberry Roasted Chicken

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

1. 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.
2. Mix the rosemary balsamic butter ingredients in a small bowl. Then spread the rosemary balsamic butter over chicken.
3. 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.
4. 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.
5. Remove the chicken from the pan and serve with the cranberries spooned over the top.