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.
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
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.