Roasted Herb Chicken with Cranberry Glaze

Name: Roasted Herb Chicken with Cranberry Glaze
Cook time: 90 min
Yield: 6 servings
Ingredients: 8 g fine salt divided; 2 g black pepper freshly ground, divided; 20 ml olive oil divided; 3 count garlic cloves minced, divided; 4 g fresh rosemary chopped, divided; 2 g fresh sage chopped, divided; 2 g fresh thyme leaves stripped, divided; 1 count whole chicken 1.8 to 2.2 kg, patted dry, giblets removed if present; 4 g fine salt divided; 1 g black pepper freshly ground, divided; 10 ml olive oil divided; 1 count garlic cloves minced, divided; 150 g yellow onion cut into 4 wedges; 120 g carrot cut into 3 cm pieces; 80 g celery stalks cut into 3 cm pieces; 180 g cranberry sauce; 15 ml apple cider vinegar; 20 g honey; 120 ml low-sodium chicken stock; 2 g fresh rosemary chopped, divided; 2 g fresh sage chopped, divided; 2 g fresh thyme leaves stripped, divided; 20 g unsalted butter cold, cut into pieces; 8 g fresh parsley chopped, for garnish

A whole chicken is seasoned with salt, pepper, garlic, rosemary, sage, and thyme, then roasted with onion, carrot, and celery until the skin is deeply browned and the meat is cooked through. A quick cranberry glaze made with cranberry sauce, apple cider vinegar, honey, stock, and butter is brushed over the bird near the end so it sets into a shiny tart finish. The roasted aromatics and pan juices are served alongside for a Thanksgiving-style main course.

By Julienne

Roasted Herb Chicken with Cranberry Glaze

Cook time: 90 minutes

Servings: 6

Ingredients

8 g fine salt divided
2 g black pepper freshly ground, divided
20 ml olive oil divided
3 count garlic cloves minced, divided
4 g fresh rosemary chopped, divided
2 g fresh sage chopped, divided
2 g fresh thyme leaves stripped, divided
1 count whole chicken 1.8 to 2.2 kg, patted dry, giblets removed if present
4 g fine salt divided
1 g black pepper freshly ground, divided
10 ml olive oil divided
1 count garlic cloves minced, divided
150 g yellow onion cut into 4 wedges
120 g carrot cut into 3 cm pieces
80 g celery stalks cut into 3 cm pieces
180 g cranberry sauce
15 ml apple cider vinegar
20 g honey
120 ml low-sodium chicken stock
2 g fresh rosemary chopped, divided
2 g fresh sage chopped, divided
2 g fresh thyme leaves stripped, divided
20 g unsalted butter cold, cut into pieces
8 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220 C. Set a roasting pan or oven-safe skillet inside if you want it warm while you prep the chicken. Oven is fully preheated.
Pat the chicken dry. In a small bowl, mix 8 g of the salt, 2 g of the pepper, 20 ml of the oil, 3 minced garlic cloves, 4 g of the rosemary, 2 g of the sage, and 2 g of the thyme. Rub this seasoning all over the chicken and under the skin where you can reach it. Chicken is evenly coated and the skin looks lightly slicked with seasoning.
Scatter the onion, carrot, and celery in the roasting pan. Season them with the remaining 4 g of salt, the remaining 1 g of pepper, the remaining 10 ml of oil, and the remaining 1 clove of garlic. Set the chicken on top, breast side up. Vegetables are distributed under the chicken and the bird sits elevated on the aromatics.
Roast for 35 minutes, then reduce the oven to 190 C and continue roasting for about 35 minutes more. If the skin is browning too quickly, tent loosely with foil. Skin is golden-brown and the thighs are starting to register close to done.
While the chicken roasts, combine the cranberry sauce, vinegar, honey, stock, and the remaining 2 g of rosemary, 2 g of sage, and 2 g of thyme in a small saucepan. Simmer for 6 to 8 minutes, stirring, until glossy and slightly thickened. Off the heat, whisk in the butter. Glaze coats a spoon and looks shiny, not watery.
Brush a thin layer of glaze over the chicken and roast 10 to 15 minutes more, brushing once more halfway through. The chicken is done when the thickest part of the thigh reaches 74 C and the juices run mostly clear. Thigh temperature is 74 C and the glaze is set with a lacquered finish.
Rest the chicken for 15 minutes before carving. Spoon the roasted vegetables and pan juices onto a platter, carve the chicken, and finish with parsley if using. Resting juices no longer run heavily when the chicken is carved.