Roasted Lemon-Herb Chicken with Cranberry Jus
Roasted Lemon-Herb Chicken with Cranberry Jus
Servings: 4
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
For the Chicken:
1 whole chicken (about 4 lbs)
3 lemons (1 sliced, 2 juiced)
4 garlic cloves, minced
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 cup chicken broth
For the Cranberry Jus:
1 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup honey
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of salt
Instructions:
Prepare the Chicken:
Preheat the oven to 375°F (190°C).
In a small bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, paprika, salt, and pepper.
Pat the chicken dry and rub the seasoning mixture generously all over the chicken, including under the skin for extra flavor.
Stuff the cavity with lemon slices for added moisture and aroma.
Roast the Chicken:
Place the chicken in a roasting pan and pour chicken broth into the pan to prevent drying.
Roast for about 1 hour and 15 minutes, basting every 20 minutes with the pan juices, until the internal temperature reaches 165°F (75°C).
Make the Cranberry Jus:
While the chicken is roasting, prepare the jus. In a saucepan over medium heat, combine cranberries, orange juice, honey, cinnamon, nutmeg, and a pinch of salt.
Simmer for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Strain for a smooth jus or leave chunky for texture.
Serve:
Let the chicken rest for 10 minutes after roasting, then carve.
Serve the chicken with a drizzle of cranberry jus and garnish with fresh herbs. Pair with roasted vegetables or mashed potatoes for a complete meal.
Flavor Twist Tips:
Add a splash of white wine to the cranberry jus for extra depth.
Roast additional lemon halves alongside the chicken for a caramelized citrus garnish.
