Sweet and Tart Roast Chicken with Horseradish

National Chicken Council
  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 70 mins


1-- (3 1/2- to 4-pound) whole chicken
1/2teaspoon salt
1/4teaspoon black pepper
1/4teaspoon cayenne pepper
1/2cup chicken broth
1-- lemon, zest grated
1cup fresh cranberries
1/2cup kumquats, halved or chopped tangerine
1tablespoon horseradish
3tablespoons maple syrup
2tablespoons butter


  1. Preheat oven to 450F.
  2. Place chicken in roasting pan; tuck wings underneath.  Sprinkle chicken with salt, pepper and cayenne pepper.  Cut lemon in half, squeeze juice over chicken and place lemon halves into cavity of chicken. 
  3. Place chicken in oven and roast 15 minutes.  Reduce heat to 350F; roast an additional 50 minutes or until meat thermometer registers 180F when inserted into thickest part of thigh
  4. Remove chicken from pan, cover with foil and set aside.
  5. Pour off excess fat from pan drippings.  Place roasting pan on stove over medium heat; stir in chicken broth, lemon zest, cranberries, kumquats, horseradish and maple syrup.  Bring to a simmer; cook until cranberries pop, stirring often.  Reduce heat to low.
  6. Slice chicken and arrange on serving platter.  Stir butter into sauce; pour into a bowl and serve with chicken.


Nutritional Info *per serving

  • Calories 500
  • Glycemic Load 0
  • Fat 27g
  • Saturated Fat 9g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 10g
  • Cholesterol 145mg
  • Sodium 680mg
  • Potassium 550mg
  • Carbohydrate 21g
  • Fiber 4g
  • Sugars 13g
  • Protein 43g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 60%
  • Calcium 8%
  • Iron 15%