My Cranberry Glazed Chicken is a lovely simple way to cook chicken where you add some flavour and then the oven does all the work! The result is a tender juicy chicken with a gorgeous spiced cranberry taste. Delish!
I love to cook like this, the dish tastes and looks incredible but the work load is actually really minimal. I find using a whole chicken really economical too. I love the combination of the cranberry sauce and Chinese 5 spice, so good. This dish is perfect for Christmas Day instead of a turkey, but it is a lovely spin on the Sunday roast too.
Ingredients:
- A Free range chicken
- Cranberry sauce
- Chinese five spice
- Brown sugar
- Chopped Parsley
- Sliced almonds
- Kitchen string
How to make Cranberry Glazed Chicken:
Preheat oven to 180 degrees fanbake. Take your chicken and pat dry with a paper towel. Tie the legs together using kitchen string. In a small bowl mix together the cranberry sauce, five spice and brown sugar. Place the chicken in your Biroix Dutch Oven, spoon over the cranberry sauce making sure it is going all over the chicken.
Place the chicken in the oven with a lid on for 1 hour basting every 20 minutes. Then take the lid off and cook for a further 35 minutes. If the chicken is starting to brown too much on the top then place a lid on again. Once the chicken juices run clear remove the chicken from the oven and leave to rest for 10-15 minutes before carving.
If you are looking for more recipes using chicken check out my posts for Chicken & Glass Noodle Salad and Chicken Pita’s with Tzatziki .
Common questions about Cranberry Glazed Chicken:
What can I use instead of 5 Spice? All spice would work or a mix or coriander and cinnamon.
What wine would you serve with this dish? Chardonnay
Cranberry Glazed Chicken
Ingredients
- 1 x 1.6 kg Free range chicken
- 200 grams cranberry sauce
- ½ teaspoon Chinese five spice
- 2 tablespoons brown sugar
Garnish
- 2 tablespoons Chopped Parsley
- 2 tablespoons Sliced almonds
Instructions
-
Preheat oven to 180 degrees fanbake
-
Take your chicken and pat dry with a paper towel.
-
Tie the legs together using kitchen string
-
In a small bowl mix together the cranberry sauce, five spice and brown sugar.
-
Place the chicken in your Biroix Dutch Oven, spoon over the cranberry sauce making sure it is going all over the chicken.
-
Place the chicken in the oven with a lid on for 1 hour basting every 20 minutes. Then take the lid off and cook for a further 35 minutes. If the chicken is starting to brown too much on the top then place a lid on again.
-
Once the chicken juices run clear remove the chicken from the oven and leave to rest for 10-15 minutes before carving.
Recipe Notes
Cook times for a roast chicken is 45 mins per kilo plus 20 mins to finish.
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