Lexi’s Clean Kitchen | Orange Cranberry Roasted Chicken
The perfect main course for a small holiday gathering, this Orange Cranberry Roast Chicken is sweet, savory, and so delicious. Made in partnership with my friends at Farmer focus. Roasted whole chicken with cranberries and orange This year, the holiday season could be slightly different than in past years. Many will be looking to gather […]

The perfect main course for a small holiday gathering, this Orange Cranberry Roast Chicken is sweet, savory, and so delicious. Made in partnership with my friends at Farmer focus.

Roasted Christmas chicken.

Roasted whole chicken with cranberries and orange

This year, the holiday season could be slightly different than in past years. Many will be looking to gather this holiday season into smaller-than-normal groups, which means you don't need as much food as usual. But that doesn't mean you still can't celebrate around the table with something super delicious, and we think this Cranberry Orange Roast Chicken should be one of them! A roast chicken is the perfect holiday centerpiece that serves 4 to 6 people.

There's a lot going on with this chicken! It is roasted with salty and sweet flavors like fresh oranges, cranberry, rosemary, garlic and ginger. When the chicken roasts, you baste the chicken with all of these flavors and the skin turns a beautiful golden brown color.

Serve it with the amazing pan-cooked gravy and all your favorite sides. Of course, we are sharing our favorite below!

Ingredients for Holiday Cranberry Orange Chicken

Ingredients needed for this holiday roast chicken

  • Farmer Focus Whole Chicken
  • Oranges
  • Cranberries
  • Rosemary
  • Honey
  • Garlic + Ginger
  • Salt + pepper
  • Chicken stock
  • Tapioca starch

Why a quality chicken is a must

I am so happy to partner with my friends at Farmer focus to bring you the recipe for roast chicken with cranberries and orange! Chicken is of course the star of this dish, so using the best quality is extremely important!

Farmer Focus has been my trusted chicken for years, as they pride themselves on producing the highest quality meat grown on family farms. You can 100% taste the difference. I love knowing that when I grab Farmer Focus Chicken in the grocery store it's the best there is and I don't have to wonder if it was raised humanely.

Farmer Focus builds partnerships with farmers through its innovative Farmer Focus business model

What I love about Farmer Focus is that they are a company that supports their farming partners and they work hard to get it right and really raise and produce the highest quality chicken! Each Farmer Focus product includes a 4 letter farm identifier that traces your chicken back to the farm that raised it. Buying meat from Farmer Focus also gives me the peace of mind that I support hard working family farmers.

Farmer Focus chickens are raised cruelty-free and fed a diet free of animal by-products, pesticides and antibiotics. On their website you can see where all the farms are, so you know exactly where your chicken was raised! It's really awesome?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Steps to making cranberry orange chicken

How to Safely Thaw Chicken

The best and safest way to thaw frozen chicken is to do it slowly! Place your frozen chicken in the refrigerator at least 24 hours before cooking it. If the chicken has been in a freezer, you can give it 2-3 days to thaw it.

Make sure to place your chicken in a bowl, to catch any drips when defrosting. The best place to thaw it is on the lowest level of a refrigerator to prevent cross-contamination between raw meat and your other foods.

How to roast that holiday chicken

The first thing you want to make sure you do when roasting a chicken is to make sure it is completely thawed and has been at room temperature for about an hour. This ensures that the chicken cooks evenly and is more tender. Also make sure to completely preheat your oven.

Next, you want to prepare the chicken and season it generously with salt and pepper. This recipe calls for the addition of oranges, rosemary and cranberries inside the bird cavity. This ensures that the flavor infuses inside and out. Then tie the thighs with kitchen twine and tuck the wing tips under the body of the chicken. You don't need to tie the bird up traditionally, but just tie the legs together to make sure the oranges stay inside.

Next, place the chicken in the center of the roasting pan and add ¼ cup of chicken broth to the bottom of the pan and the remaining ½ cup of cranberries and oranges. Do not use a grid to place under a chicken. Pour the orange honey mixture over the top of the bird.

Place the chicken in the oven. Every 20 minutes or so, you will pour the cooking juices over the top of the chicken, then turn the pan. Watch carefully to make sure the skin does not turn too brown. You can cover it lightly with foil to avoid super dark stains. Repeat the process of watering the bird until the chicken reaches 165 ° F in the thickest part of the breast or until the juices run clear, about 1 hour.

Of course, after roasting a chicken, be sure to let it sit completely for about 15 minutes before carving it up.

Cranberry Orange Christmas Chicken Sauce

How to make the sauce

It's super easy to make this sauce!

The first thing you need to do is strain the drops into a small jar. If your liquid has reduced too much, you can add additional chicken broth to the cooking juices. You want to have at least 1 cup of liquid. The reason is that the sauce may be too salty if your pan drips have reduced too much. You can understand it by tasting it! If you have a lot more than a cup, you'll want to reduce your liquid a bit so that it has enough flavor.

Bring the cooking juices to a boil. If it needs to be reduced, reduce it until it has a balanced but strong flavor.

Then whisk together a paste of tapioca starch and water in a separate bowl. Add half of the porridge to the pot and let it thicken. If desired, thicker, add the remaining porridge. This is an optional step, you don't have to thicken yourself.

Taste and adjust the seasoning of the sauce. Because all chickens are different and the flavor strength of each sauce will vary, tasting it and adjusting what you need is your best bet for a delicious sauce. You can also add some fresh orange juice to brighten it up.

Accompaniment to serve with this roast chicken with cranberries and orange

This roast chicken will go well with many side dishes. If you're replacing a traditional Thanksgiving turkey, be sure to pair it with your favorite side dishes. Here are some of our favorite picks:

A roast chicken cut into pieces.

See the video:



If you like this holiday recipe, check out these others:

Impression

Roast Chicken with Orange and Cranberries

Roasted Christmas chicken.

The perfect little holiday roast, this cranberry orange chicken is a drool-worthy centerpiece. It is roasted with salty and sweet flavors like fresh oranges, cranberry, rosemary, garlic and ginger. When the chicken roasts, you baste the chicken with all of these flavors and the skin turns a beautiful golden brown color.

  • Author: Lexi's own kitchen
  • Preparation time: 00:10
  • Cooking time: 01:10
  • Total time: 01:20 plus rest time
  • Yield: Serves 4-6 1X
  • Category: Vacation
  • Method: Oven
Ladder

Ingredients

  • 3/4 cup freshly squeezed orange juice (approx. 3 oranges)
  • 2 tbsp honey
  • 2 grated garlic cloves
  • 1"Piece of fresh ginger, grated
  • 1-3-4 lbs Farmer Focus whole chicken, at room temperature 1 hour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 oranges, cut into wedges
  • Rosemary sprig
  • 1 cup cranberries (fresh or frozen), divided
  • 1/4 cup chicken broth, more as needed
  • 2 teaspoons tapioca starch
  • 1 tbsp water
  1. Preheat the oven to 400 ° F and place the rack in the lower part of the oven.
  2. Combine orange juice, honey, grated ginger and garlic in a bowl.
  3. To prepare the chicken: remove the giblets and remove any excess fat or feathers. Salt and pepper the outside and inside of the chicken. Add half the oranges, rosemary and half the cranberries to the cavity. Tie the thighs with kitchen twine and tuck the wing tips under the body of the chicken. Place the chicken in the center of the roasting pan and add ¼ cup chicken broth to the bottom of the pan along with the remaining cranberries and oranges. Pour the orange honey mixture over the top of the bird.
  4. Place in preheated oven and roast for 20 minutes. Pour the cooking juices over the top of the chicken, rotate the pan and return to the oven to continue cooking for 20 more minutes. Repeat the process of watering the bird until the chicken reaches 165 ° F in the thickest part of the breast or until the juices run clear, about 1 hour. Cover chicken if top is browning too quickly
  5. Remove the chicken from the pan and let stand, lightly covered with foil, for 15 minutes.
  6. Strain the liquid from the roasting pan into a small saucepan. If you have less than 1 cup of cooking juices, add more chicken broth. Boil the water. Taste and adjust the seasoning of the sauce, reducing if it's not tasty enough, or adding more broth if it's too salty. Whisk together the tapioca and water and add them to the sauce.
  7. Serve the chicken with the sauce on the side.

Keywords: Cranberry Orange Chicken



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

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Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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