Instructions

1. Preheat the oven to 200°C.
2. Put the chicken in a small roasting pan.
3. Put the star anise, half of the cranberries, cinnamon, 1 sprig of rosemary, half of the orange/mandarin and the onion into the chicken’s cavity.
4. Pour 1 glass of the cranberry juice over the chicken then season it with salt and pepper.
5. Roast in the middle of the oven for 15 minutes, then turn down the heat to 170C and roast for about 60 minutes. Baste it regularly with the cooking jus.
6. Meanwhile, pour 500 ml cranberry juice into a small pan. Squeeze the juice out of the other half of the orange or mandarin and add this to the pan. Add the other rosemary twig and sugar.
7. Bring to the boil over high heat on the hob and reduce it to a thin syrup. Discard the rosemary, then add the maple syrup and set aside.
8. After 60 minutes of roasting, when the chicken is already browning, brush it with the syrup all over the skin.
9. Pour the remaining cranberry juice into the tin, then roast for another 15-20 minutes or until the chicken is red and crispy.
10. Remove the chicken to a platter and rest for 15 minutes under cover.
11. While the chicken is resting make some gravy from the cooking jus.
12. Scatter some dried cranberries over the chicken and carve it at the dining table.
13. Serve it with your favourite side dishes and the cranberry gravy.