Maple-Butter Roast Chicken with Cranberry Pan Sauce
Ingredients:
- 2-6 chicken thighs (bone-in, skin-on chicken thighs (or 2 bone-in breasts))
- 2 tbsp butter, (melted)
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp garlic powder (or 2 cloves minced)
- 1/2 tsp smoked paprika ((optional))
- Salt (Salt & black pepper ( as needed))
- Olive oil ((for searing))
- 1/2 cup chicken broth
- 1/2 cup cranberries (fresh or frozen cranberries)
- 1 tsp lemon (lemon juice or vinegar)
- rosemary (Optional: rosemary or thyme)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Instructions
1. Prep the chicken. Pat chicken dry. Season generously with salt, pepper, and garlic powder.
2. Make the maple butter. Mix melted butter, maple syrup, Dijon, smoked paprika, and a pinch of salt. Brush all over the chicken.
3. Sear (optional but recommended). Heat a splash of oil in a skillet. Add chicken skin-side down for 3–4 minutes until golden.
4. Roast. Transfer skillet to a 400°F oven and roast 25–35 minutes, until chicken is cooked through and skin is crispy.
5. Make the cranberry pan sauce. Remove chicken and set aside. Place skillet back on the stove and add broth, cranberries, maple syrup, Dijon, and lemon. Simmer 3–5 minutes until cranberries burst and the sauce thickens slightly.
6. Finish + serve. Spoon cranberry sauce over the chicken. Add fresh herbs if you want it extra cozy.
Golden, juicy roast chicken brushed with melted maple butter and finished with a tangy-sweet cranberry pan sauce. It tastes like a holiday dinner but is simple enough for any weeknight. Warm, cozy, slightly sweet, and unbelievably tender — this dish feels expensive but uses budget ingredients.
Grocery List + Prices
(National budget averages: Walmart / ALDI / Target)
Protein
Chicken thighs (4–6 pack) — $5.48
Produce
Cranberries (fresh/frozen, 8 oz) — $1.98
Garlic (1 bulb) — $0.50 Lemon — $0.50
Dairy
Butter — $0.40 worth
Pantry
Maple syrup — $0.40 worth
Dijon mustard — $0.20
Chicken broth — $0.60
Olive oil — $0.20
Salt + pepper — $0.05
Optional: rosemary/thyme — $0.50
Total Cost:
$11 total (serves 2–3)
$3.50–$5 per serving for a restaurant-level roast chicken.
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