Orange Cranberry Roast Chicken with Rosemary Balsamic Butter

Step 1

Preheat the oven to 420 degrees. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.

Step 2

Mix the Rosemary Balsamic Butter ingredients together in a small bowl. Spread the butter under the skin of the chicken, being careful not to break the skin.

Step 3

Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.

Step 4

Roast the chicken for 45 mins then reduce the heat to 350 and continue roasting for another 45 mins.

Step 5

Remove the chicken from the pan and serve with the cranberries spooned over the top.