Print Recipe

Orange Cranberry Chicken

Succulent orange chicken with a delicate cranberry balsamic glaze
Prep Time15 mins
Cook Time58 mins
Keyword: chicken, christmas meal, holiday meal, instant pot, orange chicken, orange cranberry chicken, roast chicken
Servings: 5 people

Equipment

Ingredients

  • 1 Whole Free Range Chicken
  • Fresh Rosemary
  • Oranges
  • 2 cups Cranberries
  • 1 tbsp Balsamic Vinegar
  • 2 sticks Butter
  • 1 pkt Baby carrots

Instructions

  • Empty chicken cavity, rinse chicken and pat dry.
    Season skin with Salt and Pepper. Melt about 2 big knobs of butter and mix with 1 tablespoon of balsamic vinegar and the juice of one orange. Rub into the chicken skin (and under. Stuff the cavity with orange wedges, herbs and a cup of cranberries.
  • Turn on Instant Pot "Saute" function and allow to heat up. Brown chicken about 5 minutes per side, or until golden brown.
  • Turn Instant Pot off, remove chicken. Add a cup of chicken stock into the bottom of the pot. Add in the metal trivet and add in baby carrots. Place chicken on top of carrots. Chuck in a few more cranberries for good measure.
  • Close lid and make sure steam vent is closed.Set "Poultry" function on high pressure for 38 minutes. Once cooking time is complete, natural release for about 20 minutes.
  • If you prefer a crispier skin, pop under the grill for 10 minutes before serving.
  • Meanwhile, take the remaining sauce and switch on the saute function again to thicken up. Add a tsp of cornflour.
  • Serve chicken on a bed of carrots, rosemary and sliced oranges for a festive meal.