A bright, pantry-powered roast that comes together in a flash for weeknights.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 min | 1 hr 15 min | 1 hr 50 min | 4 |
Intro
This Cranberry Sage Roast Chicken uses pantry staples to build a glossy, tangy glaze that enlivens a crispy roasted bird.
It’s simple, quick to assemble, and forgiving enough for busy weeknights.
The cranberry-sage pairing brings a festive vibe without needing a long grocery list.
The Best Core Ingredient for This Recipe
White vs. Dark Meat
White meat dries out more easily; dark meat stays juicy and tender through roasting. Choose white for a lighter finish, or go with dark for extra flavor and tenderness.
Skin-on vs. Skinless
Skin-on yields crisp, flavorful skin and helps baste the meat. Skinless will render a leaner finish but needs careful monitoring to stay moist.
Bone-in vs. Boneless
Bone-in roasts stay juicier and roast more evenly. Boneless breasts cook faster but can dry out if overcooked.
Organic vs. Conventional
Organic often yields bolder flavor in the skin and bones; conventional is perfectly fine with good handling and proper rest.
Other Ingredients (and Helpful Swaps)
- Tomatoes (Cranberries): Cranberries provide bright acidity and a tart-sweet glaze. Swap in orange zest, a splash of pomegranate juice, or cranberry sauce if fresh berries aren’t on hand.
- Onion: Aromatic base that builds depth. Swap with shallots for a milder bite.
- Garlic: Adds aroma and warmth. Swap with garlic powder in a pinch, but fresh is preferred.
- Red Pepper: Gentle heat and color. Swap with a pinch of chili flakes or paprika if you prefer less heat.
- Pasta: If you’re serving with pasta, use a sturdy shape to hold the glaze (e.g., rigatoni). Swap tip: toss cooked pasta with any remaining glaze and chopped herbs.
- Herbs: Sage is the star here. Swap with thyme or rosemary if needed, but fresh sage is ideal for the glaze.
Ingredients
Sauce / Glaze
- Cranberries, fresh or frozen: 1 cup (150 g)
- Fresh sage leaves: 8–12 leaves (2 Tbsp chopped)
- Onion, small, finely chopped: 1 small (about 4 oz / 115 g)
- Garlic cloves, minced: 4
- White wine or chicken stock: 1/2 cup (120 ml)
- Orange zest: 1 tsp (optional)
- Olive oil: 2 Tbsp (30 ml)
- Salt (kosher): 3/4 tsp (4.5 g), to taste
- Black pepper: 1/2 tsp (2.3 g)
- Fresh parsley, chopped (for garnish, optional): 1 Tbsp (2 g)
Chicken
- Bone-in, skin-on whole chicken: 1 (approximately 4 lb / 1.8 kg)
Finish
- Fresh parsley for garnish (optional): as needed
Pasta (optional)
- Dried pasta (spaghetti or linguine): 8 oz (225 g)
Directions
-
Prep and season the chicken
Preheat oven to 425°F (220°C). Rinse the chicken and pat dry. Rub skin with 1 Tbsp olive oil, season cavity with kosher salt and pepper, and tuck a few sage leaves under the skin. Tie legs if using a whole bird for even cooking. -
Roast to crisp skin
Place the chicken breast-side up on a rack in a roasting pan. Roast at 425°F (220°C) for 20 minutes to start the browning, then reduce the heat to 375°F (190°C) and continue roasting until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh, about 45–60 minutes more depending on size. The edges should look glossy and the skin deeply bronzed. -
Make cranberry glaze base
Meanwhile, in a small saucepan, simmer cranberries with the onion, garlic, sage, and 1/2 cup stock or wine until the berries burst and the mixture thickens into a glaze, about 10–12 minutes. If it sticks, add a splash more stock. -
Finish glaze and glaze the chicken
Brush the glaze over the chicken during the last 15 minutes of roasting to build a glossy, flavorful coating. If the glaze thickens too much, splash in a little stock to loosen. -
Rest and serve
Remove the chicken from the oven and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute. Carve and spoon extra glaze over the meat. -
Pasta option (if desired)
If serving with pasta, cook pasta al dente (8–10 minutes), drain, and toss with any remaining glaze and chopped herbs for a quick, bright accompaniment.
How to Store Leftovers
Leftovers keep best in the refrigerator in an airtight container for 3 days. Store in shallow containers to cool quickly within 2 hours of cooking. Reheat gently in a 350°F (175°C) oven until heated through, or microwave in short bursts, stirring between intervals. For longer storage, freeze the glaze/sauce for up to 2 months; thaw in the fridge overnight before reheating.
What to Serve With Cranberry Sage Roast Chicken
- Roasted potatoes with a light herb sprinkle and a touch of olive oil.
- Green beans almondine for a crisp, green contrast.
- A simple arugula salad with citrus vinaigrette to balance the glaze’s brightness.
Variations & Tips
- Spicy twist: add a pinch of red pepper flakes to the glaze for a gentle heat.
- Creamier glaze: whisk in 1–2 tablespoons of butter or a splash of cream at the end.
- Gluten-free: ensure stock and any thickeners are certified gluten-free.
- Canned swap: use canned cranberry sauce blended with a splash of stock for a quick glaze.
- Herb swap: if you don’t have sage, thyme or rosemary work well but note the flavor will shift.
Enjoy Your Cranberry Sage Roast Chicken
Enjoy this Cranberry Sage Roast Chicken tonight and savor the balance of tart cranberry with fragrant sage. It’s a cozy, pantry-friendly centerpiece that proves weeknights can feel celebratory too. Savor every bite of Cranberry Sage Roast Chicken.