Cranberry and orange roasted chicken

Use a quality free-range chicken for this recipe. Swap out the butter for table spread for dairy-free diners.

Ingredients

Balsamic Butter

50g	butter, softened
1 Tbsp	balsamic glaze
1 tsp	chopped fresh rosemary
1 tsp	chopped fresh thyme
flaky sea salt and freshly ground black pepper	to taste

Chicken

1 7/20	free-range chicken
2 cups	frozen cranberries
2 Tbsp	brown sugar
4 sprigs	rosemary
4 sprigs	thyme
1	large orange, quartered
flaky sea salt and freshly ground black pepper	to taste

Directions

1. Combine the ingredients for the balsamic butter in a small bowl and mash with a fork.
2. Carefully work your fingers under the skin of the chicken breasts to make pockets. Ensure you do not break the skin. Spread the butter mixture evenly into the pockets. Tie the legs with string. Tuck the wings under the bird.
3. Place the cranberries, brown sugar and herbs in a roasting pan just large enough to hold the bird. Add the chicken, breast-side up. Squeeze the orange juice on top and tuck the quarters around the chicken.
4. Roast the chicken for about 1 1/2 hours occasionally basting with the pan liquid. Remove from the oven, tent with foil and rest for 10 minutes.
5. Serve with the cranberries spooned on top.