Pasture Raised Roast Chicken with Orange & Cranberry is the perfect centerpiece for a cozy Christmas Eve or Christmas dinner. With bright, festive flavors and a silky pan sauce, this dish is ideal for small families, dinner for two, or anyone looking to add a holiday twist to roast chicken. Pair it with sautéed green beans and creamy mashed potatoes for a complete and comforting meal!  

INGREDIENTS

• 3/4 cup fresh squeezed orange juice from about 4 oranges
• 2 Tbsp honey
• 2 garlic cloves grated
• 1 inch piece of fresh ginger, grated
• One 1915 Farm Pasture Raised Whole Chicken
• Kosher salt and freshly cracked pepper, to taste
• 1 orange, quartered
• Sprig of rosemary
• 1/2 cup cranberries fresh or frozen
• 1/4 cup chicken broth 
• 2 tsp corn starch (or tapioca starch)
• 1 Tbsp warm water

INSTRUCTIONS

Remove chicken from packaging and pat to dry, allow to come up to room temperature.  Juice 4 oranges into a measuring cup until you have 3/4 cup. Add honey, grated ginger, and garlic. Whisk to combine, set aside. 

Preheat oven to 400°F

Season the chicken liberally with kosher salt, on all sides and inside the cavity. Add freshly cracked pepper. Place one quarter orange inside the chicken, followed by a rosemary sprig, and the other quartered orange. Tie the legs together with butcher's twine if they're not already tied. 

Place the seasoned and stuffed chicken in a Dutch oven or cast iron skillet. Pour chicken broth around the chicken. Whisk the orange honey mixture again to combine after settling, and pour over the chicken. 

Transfer chicken to the oven with the legs facing the back of the oven (the hottest part of the oven), and roast for 20 minutes, spoon pan juices over the chicken. Place chicken back in the oven and continue to roast, basting every 10-15 minutes until the chicken registers 165°F in the thickest part of the thigh with a thermometer probe. 

Remove from oven and gently transfer to a cutting board to rest for 20 minutes. Meanwhile, make the pan sauce. Place a fine mesh strainer over a medium bowl and pour pan juices over. Set oranges and cranberries aside. Transfer juices back to the pot/skillet. 

In a tiny bowl, combine 1 Tbsp warm water with 2 tsp cornstarch and stir to make a slurry. Add to pan juices, and stir or whisk over medium heat until thickened. This happens quickly! Taste sauce and season with salt and pepper as needed. 

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious pasture raised chicken – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe by Lexi's Clean Kitchen