1/2 cup chicken broth mixed with 1 teaspoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon cracked black pepper
Instructions
Preheat your oven to 400 degrees Fahrenheit. Remove the chicken from the refrigerator and pat it very dry with paper towels. Drying the skin is the most important step for ensuring it gets crispy rather than soggy during the roasting process. Place the chicken in a large roasting pan or a heavy cast iron skillet.
Rub the olive oil all over the chicken, including under the skin of the breast if possible. Generously season the entire bird with salt and black pepper. Stuff the cavity with a few orange slices, a couple of onion wedges, and half of the fresh herbs to infuse the meat with flavor from the inside out.
Scatter the remaining orange slices, red onion wedges, garlic cloves, and fresh cranberries around the chicken in the pan. Pour the chicken broth and vinegar mixture into the bottom of the pan. This liquid will prevent the drippings from burning and create the base for your delicious maple sauce.
Place the chicken in the oven and roast for about 45 minutes. While it cooks, whisk together the maple syrup with a pinch of salt. After 45 minutes, open the oven and carefully brush half of the maple syrup over the top of the chicken. The cranberries will begin to burst at this stage, releasing their juices into the pan.
Continue roasting for another 25 to 35 minutes, or until a meat thermometer inserted into the thickest part of the thigh reaches 165 degrees Fahrenheit. Brush the remaining maple syrup over the chicken during the last 10 minutes for a deep, golden glaze. Once done, remove the pan from the oven and let the chicken rest for at least 15 minutes before carving to keep the juices locked in.
