Citrus Roasted Chicken With Cranberry-Shallot Butter

Serves 4


  • 1 (3- to 4-pound) whole Smart chicken, patted dry

  • 1½ teaspoons kosher salt

  • Zest of 1 orange

Cranberry-Shallot Butter Ingredients

  • 8 tablespoons unsalted butter, room temperature

  • ¼ cup dried cranberries, roughly chopped

  • 2 shallots, minced

  • 2 cloves garlic, minced

  • 1 tablespoon chopped flat-leaf parsley

  • ½ teaspoon kosher salt

  • ¼ teaspoon fennel seeds

  • ¼ teaspoon freshly ground black pepper

  • 1 cup chicken broth

  • ½ cup dry white wine

  • 2 teaspoons all-purpose flour


Let chicken rest at room temperature for 1 hour before cooking.

Preheat oven to 400°F. In a bowl, combine the butter, cranberries, shallots, garlic, parsley, salt, fennel, and black pepper, mix well, and divide. Carefully rub half of the butter under the chicken skin. In a small bowl, combine the 1½ teaspoons kosher salt and orange zest and rub over the chicken.

Place the chicken on a rack inserted into a large roasting pan. Roast for 1 hour. Transfer chicken to a platter and tent with foil.

While the chicken rests, transfer the roasting pan to medium-high heat. Add broth and wine and bring to a simmer. Whisk in the remaining butter and flour and simmer until thickened, about 5 minutes. Season with salt and pepper. For a smoother sauce, strain through a fine-mesh sieve into a serving bowl (optional).

Carve chicken into six or eight pieces and spoon sauce over to serve.

Recipe created by Jen Plaggemars, Chef, Registered Dietitian & Personal Chef, Grand Rapids, Michigan