The holidays are fast approaching and you are probably wondering what to serve as your main dish – and that is where this oh so festive and delicious cranberry and orange chicken covered in rosemary balsamic butter comes in! Perfect for pairing with some mashed potatoes, bread rolls, and roasted vegetables, this recipe is ideal for a special holiday meal.
Roast chicken is the best choice for a healthy, flavourful, and easy to make meal that everyone is sure to enjoy. The cranberries cook into a kind of cranberry sauce with a hint of citrus from the orange and you can spoon this on top when you serve it. Soooo good!
The first step is to create the rosemary balsamic butter, which is extremely easy to make with these few ingredients – butter, rosemary, balsamic vinegar, salt, pepper, and orange zest. The trick to enjoying the full flavour of this rosemary balsamic butter is to spread it on the inside of the chicken skin, while ensuring not to tear it. Rest assured that the skin separates easily from the chicken meat for you to rub and to lock in all the savory flavours.
This amazing recipe can be easily used for a turkey as well, the only difference being a longer cooking time to render it perfectly tender and juicy.
Once all the butter is used, place the chicken on a bed of cranberries, and rosemary in your Remy Olivier Breton Cast Iron Oval Casserole. Cut an orange into quarters, and squeeze the juice over the entire chicken, then arrange them in the Breton casserole. Place the Breton casserole into the preheated oven (420°F/215°C) and roast for 45 minutes. After this, reduce the heat to 355°F/180°C and roast for another 45 minutes.
After cooking, transfer the chicken to the serving dish and then spoon the cranberry (and sauce) over it to moisten. Enjoy!
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Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 1 hr 40 mins
Course: Main Course
Serving: 4 people
What you will need:
- Remy Olivier Breton Cast Iron Oval Casserole
- Mixing bowl
- Serving platter
Ingredients:
- 3-3.5 lbs (1.5 kg) whole chicken
- 2 cup cranberries (fresh or frozen)
- 1 orange
- Fresh rosemary sprigs
Rosemary Balsamic Butter:
- ¼ cup butter, softened
- 1 tbsp balsamic vinegar
- 2 tbsps rosemary
- 1 tsp sea salt
- ½ tsp black pepper
- Zest from 1 orange
Instructions:
1 – Preheat oven to 420°F/215°C. Place cranberry and sprigs of fresh rosemary in your Remy Olivier Breton Cast Iron Oval Casserole. Dab chicken with paper towel to absorb any moisture.
2 – Combine the ingredients for the rosemary balsamic butter in a small bowl. Spread the butter under the skin of the chicken, while being careful not to tear it.
3 – Lay the chicken on the cranberries and rosemary sprigs. Cut orange into quarters and squeeze the juice over the entire chicken, and then arrange them around the chicken in the Breton casserole.
4 – Roast chicken for 45 minutes. Then reduce heat to 355°F/180°C and roast for another 45 minutes.
5 – Remove chicken from the oven and transfer to a serving dish. Serve with cranberries, orange quarters, and sauce from the Breton casserole spooned over the chicken.
An easy dish such as this one full of festive flavour is perfect as your main dish for your holiday dinner.
