Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

This is a somewhat time consuming recipe but makes a tender, juicy chicken. I varied a recipe used for pork and made several roasting chickens this way.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 F.
  2. Remove chicken giblets.
  3. Rinse away the chicken blood using cold water.
  4. Salt and pepper the damp chicken inside and out.
  5. Using medium-high heat, warm the oil and butter in a large oven-proof pan.
  6. When oil is hot, brown the chicken on all sides (about 3 minutes per side).
  7. Place about half of the chopped onion inside the chicken cavity and completely cover the pan (aluminum foil works fine).
  8. Place covered pan inside oven and bake about 25-30 minutes.
  9. While the chicken is baking, put the water and sugar into an uncovered sauce pan.
  10. Stir and heat until"syrup" begins to boil.
  11. Add all the cranberries and heat on medium setting until boiling begins, making a cranberry sauce.
  12. Stir occasionally.
  13. Reduce heat to simmer and let cook.
  14. When chicken has finished baking remove lid and spoon out as much fat as possible.
  15. Leave chicken juices in pan.
  16. Place on low heat.
  17. Add cranberry sauce, chicken broth, and the rest of the chopped onions.
  18. Once the sauce begins to boil reduce heat to simmer.
  19. Turn the chicken over about every 10 to 15 minutes.
  20. Baste often and reduce sauce until it thickens (about 30-45 minutes).
  21. Add chopped mushrooms and continue cooking/basting about another 10 minutes.
  22. Sauce should be thick enough to coat a spoon.
  23. Serve hot and place enough sauce over chicken.
  24. Extra sauce can be added to rice, potatoes, or other side dish.