Thanksgiving Roast Chicken with Rosé Cranberry Sauce
Main Course · Maison Mirabeau Wines · Poultry · Provencal Recipes · TasteThere is nothing more straightforward and satisfying than roast chicken. Turkey is the go-to for most Thanksgiving tables in North America. However, it is not practical for a small group, and it’s a challenge to find turkey in France. Enjoy our modern Thanksgiving menu. Serve then chicken with our rosé cranberry sauce, a few colourful side dishes including oven-roasted autumn vegetables.

Roast Chicken with Rosé Cranberry Sauce
While the chicken is roasting, enjoy some cocktail and nibbles with your guests. Make sure to leave enough time to rest the bird after it comes out of the oven. Make the cranberry sauce in advance; it goes well with chicken.
Ingredients
For the Chicken:
- 1.6 kg (3.5 lbs) chicken corn-fed, free-range
- 50 ml (2 oz) olive oil
- 50 g (2 oz) butter
- salt and pepper
- 1/2 lemon
- 1 bunch thyme
For the Rosé Cranberry Sauce:
- 1/2 bottle Mirabeau Classic Rosé
- 350 g (12 oz) Fresh or Frozen Cranberries
- 1 Orange for peel (not zested) and juice
- 2 star anise
- 3 cloves
- 1 cinnamon stick
- 20 g (3/4 oz) lavender honey or regular honey
- 30 g (1 oz) Sugar
Instructions
Prepare the Roast Chicken:
- Preheat oven to 190°C (375˚F).
- Put the lemon and thyme in the chicken’s cavity and season the skin all over with olive oil, salt and pepper.
- In a pan heat olive oil to a medium/high heat and sear the chicken on the legs and breasts until evenly golden.
- Rub all over with butter and place in a roasting pan.
- Roast for an hour basting every 20 minutes. To check if it’s cooked use a temperature probe and check the thickest part of the thigh is 72°C. If you don’t have one, the juices on the thickest part of the leg should run clear if cut with a knife.
- Remove from the oven and cover in foil and a tea towel and rest for half an hour (15 minutes at least) before carving.
Prepare the Rosé Cranberry Sauce:
- In a hot pan add the wine, spices, orange peel and juice.
- Over high heat bring to the boil and reduce by 2/3.
- Remove the hard spices and orange peel with a slotted spoon.
- Add the honey and dissolve then add the cranberries and sugar.
- They will cook quickly so keep a close eye and stir regularly.
- Once the cranberries start to break down, taste and add more sugar if needs be.
- Serve slightly warm but not piping hot.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Gourmet Bites near Saint Remy de ProvenceRelated Provence Articles
Seared Lamb Medallions with Asian Flavours
July 27, 2020
The following recipe for seared lamb medallions with an Asian inspired tamari-ginger glaze is a happy consequence that I almost butchered. It wasn’t a special occasion, but I had a menu plan to pair with a red wine blend from Domaine de la Citadelle – Gouverneur Saint-Auban Rouge. The result was a delicious, the “Big. …
Octopus in Tomato Sauce La Poulpe à la Niçoise
May 12, 2023
Among Nice’s many attractions are its Mediterranean location and the fresh seafood. Octopus (la pouple) is one ingredient that often features in Niçoise dishes. La pouple à la Niçoise was a favourite of the local fisherman mentioned by Tobias Smollett in 1762. However, the recipe has likely evolved since that time to more refined versions. …
Culinary Traditions Beef Daube a Provencal Recipe Worth Trying
June 30, 2023
La daube provençale – A provençal specialty with beef (or other meats) that you may try during your French immersion program with me in Provence Hello everyone. Today I’m talking to you about one of the most typical dishes of Provence. Here, everyone knows this specialty. That doesn’t mean everyone likes it. My children, for …
Quick Coq au Vin a French Classic Made Easy
November 19, 2018
Students for our cooking class come from all over the world. We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Candian couple who returns every year for a refresher workshop (or two). Without fail, whether these folks consider themselves cooks or beginners they want easy recipes. This recipe for Quick Coq au Vin meets that request, enjoy cuisine à la Française made easy.…
No Comment