Roast Chicken with Cranberry Orange Glaze and Sauce


1 Large chicken (1.7 - 2kg)

15 ml (1T) granted orange rind

1 onion, peeled and quarted

Salt and pepper to taste



250ml (1 cup) freshly squeezed orange juice

185ml (¾ cup) Huletts Brown Sugar

1 jar cranberry sauce

30ml (2T) butter

  1. Remove the giblets from the chicken and cut the oil gland off the tail.
  2. Spread the grated orange around the cavity of the chicken and the onion.
  3. Season the skin of the chicken with salt and pepper and roast at 180°C for 45 minutes.
  4. Glaze:
    1. Place the orange juice, Huletts Brown Sugar, and cranberry sauce in a saucepan, while stirring until the sugar has dissolved. Bring the mixture to the boil, add the cinnamon stick and butter, reduce heat to a simmer, while stirring, until the cranberry sauce has melted and the glaze is bubbling, +/- 10 minutes.
    2. Brush the glaze over the roasted chicken and roast for a further 45 minutes or until cooked, baste at regular intervals.
    3. Add the juices from the roasting pan to the remaining glaze and serve as a sauce. If too thin, you can thicken with cornflour or brown onion soup powder.
    4. Serve the roast chicken with roast potatoes and roast vegetables.

Chicken freezes well and leftovers make great chicken may rolls.