Roasted Chicken with Cranberry Sauce is the kind of festive dinner that feels cozy, elegant, and effortless all at once. The chicken turns beautifully golden and tender as it roasts, while the cranberry sauce adds a bright, sweet-tart finish that transforms the dish into a seasonal centerpiece. The flavors strike the perfect balance—savory herbs, juicy roasted chicken, and a glossy cranberry glaze that brings holiday charm to every bite. Whether you’re preparing a Christmas dinner, hosting a winter gathering, or simply craving a comforting meal with seasonal flair, this recipe delivers warmth and flavor without stress.
Because the cranberry sauce requires only a handful of pantry ingredients, it ties the dish together in the most delicious way. The combination of fresh cranberries, citrus, and honey drizzled over warm roasted chicken is vibrant, aromatic, and impossibly inviting.
Why You’ll Love This Roasted Chicken with Cranberry Sauce
You’ll love this recipe because it’s a show-stopping holiday dinner that requires very little effort. The chicken roasts until golden and juicy, and the deeply flavorful cranberry sauce can be made ahead of time. Additionally, it’s incredibly versatile: you can use whole chicken, thighs, or breasts depending on your needs. The dish feels festive but still simple enough for a weeknight—perfect for anyone who wants holiday flavor without a complicated process.
Why You Should Try This Recipe
If you’re searching for a holiday entrée that isn’t turkey but still tastes seasonal, this roasted chicken is the ideal option. The preparation is straightforward, the ingredients are affordable, and the results are spectacular. Moreover, the cranberry sauce pairs beautifully with classic sides like mashed potatoes, rice, and roasted vegetables. It’s a warm, cozy, crowd-pleasing dish that shines at any gathering.
Ingredients You’ll Need
For the Roasted Chicken:
● 1 whole chicken (4–5 lbs) or 8 bone-in chicken pieces
● 2 tablespoons olive oil or melted butter
● 1 teaspoon salt
● ½ teaspoon pepper
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● 1 teaspoon paprika
● 1 tablespoon fresh rosemary or thyme
For the Cranberry Sauce:
● 1 cup fresh or frozen cranberries
● ½ cup orange juice
● ¼ cup honey or sugar
● 1 tablespoon orange zest
● 1 teaspoon balsamic vinegar (optional)
● Pinch of cinnamon (optional)
How to Make Roasted Chicken with Cranberry Sauce (Step-by-Step)
Step 1 – Season the Chicken
Preheat your oven to 400°F (200°C). Pat the chicken dry and rub it with olive oil. Season with salt, pepper, garlic powder, onion powder, paprika, and herbs.
Step 2 – Roast Until Golden
Place the chicken on a baking tray or roasting pan. Roast for 45–60 minutes for pieces, or 1 hour 15 minutes for a whole chicken. Check that the internal temperature reaches 165°F (74°C).
Step 3 – Make the Cranberry Sauce
While the chicken roasts, simmer cranberries, orange juice, honey, zest, and balsamic. Cook until the berries burst and the sauce thickens into a glossy glaze. Taste and adjust sweetness or acidity.
Step 4 – Rest the Chicken
Remove the roasted chicken from the oven and let it rest for 10 minutes. This helps the juices redistribute and keeps the meat tender.
Step 5 – Glaze and Serve
Spoon the warm cranberry sauce generously over the chicken. Garnish with fresh herbs and serve immediately.
Nutritional Information (per serving)
Calories: 310
Protein: 28g
Carbs: 18g
Fat: 14g
Tips for the Best Roasted Chicken
- Pat the chicken dry for crispier skin.
- Use olive oil or butter for rich flavor.
- Season generously—chicken needs bold seasoning.
- Add herb sprigs under the skin for maximum aroma.
- Roast on a rack for even heat circulation.
- Let the chicken rest before slicing.
- Reduce the cranberry sauce longer for thicker glaze.
- Add a splash of balsamic for deeper flavor.
- Spoon pan drippings into the cranberry sauce for richness.
- Double the sauce—everyone wants extra.
Variations & Substitutions
● Maple Cranberry Chicken: Swap honey for maple syrup.
● Spicy Version: Add red pepper flakes to the glaze.
● Cranberry-Apple Glaze: Add diced apples to the sauce.
● Herb-Infused: Mix sage, thyme, and rosemary.
● Garlic-Lemon: Add lemon juice for extra brightness.
● Boneless Chicken Option: Roast breasts or thighs for a quicker meal.
● Honey-Mustard Twist: Add a teaspoon of Dijon for tanginess.
● Low-Sugar Version: Use sugar-free cranberry sauce.
What to Serve with Roasted Chicken with Cranberry Sauce
This dish pairs beautifully with:
● Mashed or roasted potatoes
● Wild rice or rice pilaf
● Green beans or asparagus
● Roasted Brussels sprouts
● Herb stuffing
● Fresh bread or dinner rolls
● Winter salads with nuts and citrus
These sides balance the sweet-tart glaze and create a full holiday dinner experience.
Common Mistakes to Avoid
● Not drying the chicken—leads to soggy skin.
● Using only jellied cranberry sauce—whole berries make the best glaze.
● Roasting at low heat—the skin won’t crisp.
● Skipping the resting time—juices will leak out.
● Overcooking—the chicken becomes dry.
Storing Tips for the Recipe
To Store: Refrigerate leftovers in an airtight container up to 3 days.
To Freeze: Freeze chicken and sauce separately for 2 months.
To Reheat: Warm in a covered dish at 325°F (165°C) or microwave in short bursts.
To Make Ahead: Prepare the cranberry sauce up to 3 days early.
Conclusion
Roasted Chicken with Cranberry Sauce is flavorful, festive, and incredibly satisfying. Every bite combines juicy roasted chicken with bright cranberry-orange notes, creating a holiday dish that shines without requiring special skills. Whether served for Christmas, Thanksgiving, or an elevated weeknight dinner, this recipe delivers warmth, color, and unforgettable seasonal flavor.
Recipe FAQ’s
- Can I use boneless chicken? Yes, but reduce roasting time.
- Can I use canned cranberry sauce? Whole berry works best; add orange juice for brightness.
- Can I prepare the sauce ahead? Yes—reheat gently before serving.
- Do I need fresh cranberries? Frozen cranberries work perfectly.
- Can I make it spicy? Add chili flakes or cayenne.
- How do I keep chicken juicy? Don’t overcook and let it rest.
- Can I roast vegetables with the chicken? Yes—carrots and potatoes work well.
- Can I use chicken thighs only? Absolutely—thighs stay extra juicy.
- Can I substitute orange? Lemon or pomegranate juice both work.
- Can I double the sauce? Yes, and it’s highly recommended.