This Whole Roasted Chicken Recipe with Garlic, Herbs and Cranberry brings simple oven comfort to the table with clear steps and gentle flavors. The method works for busy weeknights or slow weekends and shows how to roast chicken easily with steady heat, fresh herbs, and a touch of cranberry for balance. If you love oven roasted whole chicken that stays juicy with crisp skin, this approach delivers every time.

Whole Roasted Chicken Recipe with Garlic, Herbs and Cranberry 1

What Makes This Recipe Stand Out

Garlic and herbs flavor the meat deeply while cranberries add light sweetness.
The method fits classic whole chicken recipes oven cooking with steady results.
The seasoning stays simple so the chicken tastes clean and homemade.
The steps follow easy chicken roast instructions anyone can repeat.

Ingredient Breakdown

These ingredients work together to create a balanced baked whole chicken recipes style meal that feels special but stays practical. If you enjoy herb forward flavors, you may also like this creamy white bean dish that pairs well with roasted chicken dinners.

One whole chicken, about 5 to 6 pounds
Fresh garlic cloves, lightly crushed
Mixed fresh herbs like rosemary, thyme, and parsley
Whole cranberries, fresh or frozen
Olive oil
Salt and black pepper
Optional onion or lemon for the cavity

How to Make It

Whole Roasted Chicken Recipe with Garlic, Herbs and Cranberry 2

Prep

Preheat the oven to 375 degrees and move the rack to the center.
Pat the chicken dry with paper towels and place it breast side up in a roasting pan.
Rub the skin with olive oil, then season all sides with salt and pepper.
Fill the cavity with garlic, herbs, and optional onion or lemon.

Cook

Scatter cranberries around the chicken in the pan.
Roast uncovered until the skin turns golden and crisp.
Use roast chicken oven cooking time of about 20 minutes per pound as a guide.
Check that the thickest part reaches 165 degrees before removing.

Finish and Serve

Remove the chicken from the oven and tent loosely with foil.
Let it rest for 10 minutes so the juices stay inside.
Carve and spoon the roasted cranberries and pan juices over the meat.

Time Saving Options

If you want faster cleanup or quicker heat, these options help keep this oven roasted whole chicken simple. A pan swap like this easy cast iron roasted chicken method can also shorten prep time.

Ask the butcher to remove the backbone for quicker roasting.
Use dried herbs when fresh herbs are not available.
Try convection roast whole chicken setting to speed cooking.

Variations You Can Try

This recipe adapts well to different flavors and cooking styles while keeping the same whole chicken recipes oven structure. If you enjoy softer braised textures, this lemon herb pot roast chicken offers a gentle twist.

Use orange slices instead of cranberries for citrus notes.
Add paprika for warmer color and mild spice.
Season with simple Latin spices for a Pollo Entero Al Horno feel.

Whole Roasted Chicken with Garlic, Herbs and Cranberry

This Whole Roasted Chicken with garlic, herbs, and cranberries is juicy, flavorful, and easy to make. Perfect for weeknights or gatherings, it offers crisp skin, tender meat, and a touch of sweetness from cranberries with simple, reliable steps.

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Prep Time 15

Cook Time 1 50

Resting Time 10

Total Time 2 5

Servings: 6 servings

Course: Main

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Whole Chicken

1 whole chicken about 5 to 6 pounds
fresh garlic cloves lightly crushed
mixed fresh herbs such as rosemary, thyme, and parsley
whole cranberries fresh or frozen
olive oil
salt to taste
black pepper to taste
onion or lemon optional, for cavity

Equipment

Roasting Pan
Meat Thermometer

Method

Preheat the oven to 375°F (190°C) and position the rack in the center.
Pat the chicken dry with paper towels and place it breast side up in a roasting pan.
Rub the chicken skin with olive oil and season all over with salt and black pepper.
Fill the cavity with crushed garlic, fresh herbs, and optional onion or lemon.
Scatter cranberries around the chicken in the pan.
Roast uncovered for about 20 minutes per pound, or until internal temperature reaches 165°F (75°C).
Remove from oven and tent loosely with foil. Let it rest for 10 minutes before carving.
Carve and serve with roasted cranberries and pan juices spooned over the top.

Notes

For quicker roasting, ask the butcher to remove the backbone or use a convection setting. Dried herbs can be substituted, and orange slices or paprika make great variations.

FAQs

How long does a roast 6 lb chicken take?

A roast 6 lb chicken usually needs about 1 hour and 50 minutes at 375 degrees. Always use internal temperature rather than time alone. The breast and thigh should both reach 165 degrees before resting. Letting the chicken rest helps the juices settle and improves texture. This timing works well for baked whole chicken recipes that use steady oven heat.

Is this good for beginners?

Yes, this recipe follows clear steps and simple seasoning. The process shows how to roast chicken easily without special tools. You season, roast, rest, and serve with confidence. This makes it perfect for first time cooks learning oven roasted whole chicken basics. The method stays forgiving and reliable.

Can I use leftover chicken for other meals?

Leftover meat works well in salads, soups, and wraps. You can also shred it for quick dinners later in the week. For a fun change, turn the cooked chicken into skewers like these teriyaki chicken skewer ideas. The roasted flavor holds up well after reheating.

Final Thoughts

This Whole Roasted Chicken Recipe with Garlic, Herbs and Cranberry brings comfort, balance, and ease to your oven routine. With clear steps and flexible options, it fits both quiet family dinners and casual gatherings. The flavors stay clean and familiar while still feeling special, making this recipe one you can return to again and again.