Cranberry-Glazed Chicken with Bacon Sage Gravy

A rich roasted chicken with a sweet glaze is a nice alternative to traditional turkey and gravy. If you’ve got a few extra minutes, make your own pan gravy from the roasting juices—otherwise enlist ready-made gravy, doctored up with smoky bacon and chicken-friendly sage.

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1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
Coarse salt and freshly ground pepper to taste
1 can (14 ounces) whole berry cranberry sauce
1 teaspoon Dijon mustard
1 jar (12 ounces) roasted chicken gravy
1/3 cup chopped cooked bacon
2 teaspoons crumbled dried sage


Heat oven to 425°F. Tie chicken legs together with kitchen twine; place in a shallow roasting pan. Season well with salt and pepper. Place in oven; roast for 40 minutes.

Meanwhile, mix cranberry sauce and mustard in small saucepan (microwaveable bowl). Heat mixture just until mixture is melted and well combined. Start brushing the sauce over the chicken during the last 20 minutes of roasting.

Continue roasting chicken until no longer pink near bone (165°F on an instant read thermometer inserted near the thigh bone) and juices run clear. Remove from oven; let rest 10 minutes. Bring any remaining sauce to a boil for 1 minute. Meanwhile, mix gravy, bacon, and sage in medium saucepan. Warm over medium-high heat until hot.

Carve chicken into servings; drizzle with remaining cranberry sauce and serve with gravy and mashed potatoes.


Make your own cranberry sauce by cooking 2 cups fresh or frozen cranberries with honey in a medium saucepan over medium-high heat until berries pop and sauce is thickened. Stir in a dash of ground cinnamon, ginger, or pumpkin pie spice for a holiday twist.


Spice up your chicken seasoning with a dash of crushed red pepper or garlic salt. Seasoning the chicken well before roasting, waiting to start brushing with the warm cranberry mixture until the last 20 minutes in the oven.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

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    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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