Christmas Cranberry Herb Butter Roast Chicken

Ingredients:

• 1 whole chicken (4–5 lb)
• 1 cup fresh cranberries
• 1/2 cup unsalted butter, softened
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup chicken broth
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse and pat the chicken dry.
3. Mix butter, rosemary, thyme, garlic, lemon zest, orange zest, salt, and pepper.
4. Loosen skin of the chicken.
5. Spread half of the herb butter under the skin.
6. Rub the remaining butter over the outside.
7. Stuff the cavity with onion, carrots, celery, cranberries, lemon juice, and orange juice.
8. Place in a roasting pan and drizzle with olive oil.
9. Pour broth into the bottom of the pan.
10. Roast for about 1 hour 15 minutes, basting every 20 minutes, until chicken reaches 165°F (74°C).
11. Rest 10–15 minutes before carving.
12. Serve with pan juices.