Cranberry glazed Roast Chicken – The Meat Box

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Ingredients

Whole Chicken - click here to order now

1t salt

1/2t black pepper, ground

1c cranberry jelly

Juice of 1 large orange, keep the skin

1/4c chicken stock

2T runny honey

2 cloves garlic, crushed

2t ginger, minced

Sprig of Rosemary

Cooking Instructions

Season the chicken with salt and pepper and leave out at room temperature for an hour and preheat the oven to 180°C.
In a bowl, mix together the cranberry jelly, orange juice, stock, honey, garlic and ginger.
Place the remaining orange and rosemary into the cavity of the chicken and tie the legs with kitchen string. Place in the middle of a roasting pan and drizzle over the cranberry mixture.
Place the tray onto a lower rack in the oven and baste every 20 minutes with the juices for the next 1 hour and 20 minutes or until the juices run clear. If it begins to burn, cover lightly with foil.
Remove from the oven and lightly cover with foil. Allow to rest for 15 minutes.

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