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Holiday Roast Chicken with Cranberry Orange Pan Sauce

Holiday roast chicken with cranberry orange pan sauce pairs crisp, golden skin with a tart-sweet sauce made from cranberries, orange, and browned pan bits. Roast the chicken until it reaches 165°F, rest it for 20 minutes, and serve with the simmered sauce.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Resting 20 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Roast chicken
  • 1 chicken whole, 4- to 5-pound, giblets removed and patted dry
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 4 thyme fresh sprigs
Cranberry orange pan sauce
  • 1 orange large, zested and juiced (about 1 tablespoon zest and 1/3 cup juice)
  • 2 tbsp unsalted butter divided
  • 1 shallot medium, finely chopped
  • 0.5 cup dry white wine
  • 1 cup low-sodium chicken broth divided
  • 1 cup cranberries fresh or frozen
  • 2 tbsp granulated sugar

Equipment

  • 1 9x13-inch roasting pan
  • 1 2-quart saucepan

Method
 

Roast the chicken
  1. Heat the oven to 425°F and set a rack in a 9x13-inch roasting pan.
  2. Season the chicken inside and out with the salt and pepper.
  3. Rub the chicken skin with the olive oil.
  4. Place the thyme sprigs in the cavity.
  5. Set the chicken breast-side up on the rack and roast for 1 hour 15 minutes to 1 hour 35 minutes, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh.
  6. Transfer the chicken to a cutting board and rest for 20 minutes.
  7. Reserve any juices that collect on the cutting board.
Make the cranberry orange pan sauce
  1. Pour off excess fat from the roasting pan, leaving the browned bits.
  2. Pour the wine and 1/2 cup of the broth into the pan and scrape up the browned bits.
  3. Pour the liquid into a 2-quart saucepan.
  4. Melt 1 tablespoon of the butter in the saucepan over medium heat.
  5. Add the shallot and cook for 2 to 3 minutes, stirring, until softened.
  6. Add the wine mixture, remaining 1/2 cup broth, cranberries, orange zest, orange juice, sugar, and reserved chicken juices.
  7. Bring to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
  8. Remove the sauce from the heat and stir in the remaining 1 tablespoon butter.
  9. Carve the chicken and serve with the sauce.

Notes

For the best texture, use a thermometer to check the thickest parts of the breast and thigh. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free option, replace the butter with olive oil.