Holiday Chicken with Cranberries and Rosemary

This comforting dish combines a whole chicken with cranberries and rosemary, making it perfect for holiday gatherings or cozy dinners.

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Homestyle

Calories: 450

Main Ingredients

1 whole whole chicken, about 4-5 lbs Free-range chicken is recommended for better taste.
2 cups fresh cranberries Frozen cranberries can be used; do not defrost.
4 sprigs fresh rosemary Substitute with dried rosemary if fresh isn't available.
1 large onion, quartered Sweet onions are preferable for extra flavor.
4 cloves garlic, smashed Use more for added flavor.
1 cup chicken broth Homemade is ideal but store-bought works.
½ cup white wine Use a wine you enjoy for cooking.
to drizzle tablespoons olive oil Alternative to butter if desired.
to taste salt and pepper Generous seasoning improves flavor.
to taste sprinkle brown sugar Optional, used by some for added sweetness.

Preparation

Preheat your oven to 375°F (190°C). This ensures even cooking.
Rinse the chicken inside and out, then pat it dry with paper towels.
Rub olive oil all over the chicken, followed by salt and pepper for seasoning.
Stuff the cavity with the onion, garlic, and rosemary. Place the chicken in a roasting pan and scatter the cranberries around it.
Pour the chicken broth and white wine into the pan.
Roast the chicken for about 1.5 hours, or until the internal temperature reaches 165°F (75°C).
Once cooked, take the chicken out and let it rest for about 15 minutes before carving.

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 2gSugar: 5g

Serve this dish in a rustic wooden platter and consider adding roasted veggies for color. Leftovers taste great the next day.

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