orange cranberry roast chicken with rosemary balsamic butter

This crazy delicious Orange Cranberry Roast Chicken is covered with rosemary balsamic butter to keep it tender and juicy. It's a super easy to make and healthy recipe that is as perfect for a weekend dinner as it is for a special holiday meal.
orange cranberry roast chicken with rosemary balsamic butter


  1. 1 – 3 lb. whole chicken
  2. 2 cups cranberries (fresh or frozen)
  3. A few sprigs of rosemary
  4. 1 large orange


  1. 1/4 cup butter, softened (use ghee for Whole30)
  2. 1 tablespoon reduced balsamic vinegar
  3. 2 teaspoons rosemary
  4. 1 teaspoon sea salt
  5. 1/2 teaspoon black pepper
  6. Zest from 1 orange (use the orange you'll use for the chicken)


  • 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.
  • 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.
  • 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.