Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 lemon, quartered
  • 1 cup cranberry juice (240 ml), unsweetened
  • ¼ cup red wine vinegar (60 ml)
  • ¼ cup honey (80g)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch (12 g)
  • 2 tablespoons cold water (30 ml)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.
  2. Rub the chicken with olive oil, salt, and pepper. Stuff the cavity with rosemary, thyme, and lemon quarters.
  3. Place the chicken in the roasting pan and roast for 30 minutes.
  4. While the chicken is roasting, combine cranberry juice, red wine vinegar, honey, Dijon mustard, garlic, dried rosemary, and dried thyme in a saucepan. Bring to a simmer over medium heat.
  5. In a small bowl, whisk together cornstarch and cold water to create a slurry. Whisk the slurry into the simmering cranberry mixture. Cook, stirring constantly, until the glaze thickens (about 2-3 minutes).
  6. After the chicken has roasted for 30 minutes, remove it from the oven. Brush the chicken generously with the cranberry glaze.
  7. Return the chicken to the oven and continue roasting for another 15-25 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste with remaining glaze every 5-10 minutes.
  8. Let the chicken rest for 10 minutes before carving and serving.