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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 minutes
Cook Time 1 hour 50 minutes
Resting Time 10 minutes
Total Time 2 hours 5 minutes
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
 

  1. Preheat the oven to 375°F (190°C) and position the rack in the center.
  2. Pat the chicken dry with paper towels and place it breast side up in a roasting pan.
  3. Rub the chicken skin with olive oil and season all over with salt and black pepper.
  4. Fill the cavity with crushed garlic, fresh herbs, and optional onion or lemon.
  5. Scatter cranberries around the chicken in the pan.
  6. Roast uncovered for about 20 minutes per pound, or until internal temperature reaches 165°F (75°C).
  7. Remove from oven and tent loosely with foil. Let it rest for 10 minutes before carving.
  8. 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.