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Cranberry and balsamic roast chicken

Craving a good roast? This cranberry and balsamic roast chicken is both simple yet so flavourful, making it the perfect family meal.

SERVES 4 // COOKING TIME 2 hours 20 min

For the marinade
¾ cup dried cranberries
¾ cup orange juice
  cup balsamic vinegar
1 tbsp lemon juice
2 tsp lemon zest
3 tbsp thyme, roughly chopped
1 garlic clove, grated
For the roast chicken
1 whole chicken
1 tbsp olive oil
1 lemon, sliced
½ onion
2 garlic cloves, crushed
2 sprigs rosemary
1 cup chicken stock
To Serve
2 sweet potatoes, cut into cubes and roasted

For the marinade
1. Preheat the oven to 180°C.
2. Combine all the marinade ingredients in a large, shallow dish.
For the roast chicken
1. Place the chicken in the marinade, spooning all over the chicken. Marinate in the fridge for 1 hour.
2. Remove the chicken from the marinade and reserve the marinating liquid. Place it in the centre of an oiled roasting tin lined with lemon slices.
3. Place the onion, garlic and rosemary inside the cavity of the chicken, pour over the chicken stock and brush some of the marinade on top of the chicken. Roast for 1 hour to 1 hr 15 min, until cooked through.
4. While the chicken is roasting, place the remaining marinade in a pot over medium heat. Simmer for 5–6 minutes until slightly thickened and use this to baste the chicken during roasting.
5. Carve the cranberry and balsamic roast chicken to your liking and serve with roasted sweet potatoes.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen //

Chicken and cranberry isn’t the only perfect pairing. How about pork belly with hazelnut and cranberry stuffing?

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