If you have been searching for Meghan Markle holiday lunch recipes, this easy roast chicken is the one to save. It is golden, juicy and full of festive flavour, and it looks beautiful on the table. The chicken roasts in one pan with potatoes, carrots and onions, while a sweet cranberry orange glaze turns the skin shiny and crisp. It is the kind of lunch that makes a normal holiday afternoon feel special, without keeping you in the kitchen all day.
What makes this version special is the glaze. Fresh cranberries and orange come together with a little honey and mustard to make a sticky, sweet and slightly tart coating. It bubbles in the oven and smells like the holidays. The chicken stays moist inside, the skin turns crisp, and the vegetables cook in all those lovely pan juices. Everyone at the table will ask for the recipe.
This recipe is inspired by Meghan Markle's well-known love of roast chicken. In her engagement interview with Prince Harry, she shared that she was roasting a chicken at home when he proposed. That small, honest detail made roast chicken her signature dish in the eyes of many fans. This is not her exact personal recipe. It is our own festive version, inspired by that story and made for a holiday lunch with family and friends.
Recipe Card
| Prep Time | Cook Time | Total Time | Servings | Calories per Serving | Difficulty | Cuisine |
|---|---|---|---|---|---|---|
| 20 minutes | 1 hour 25 minutes | 1 hour 45 minutes | 6 | 485 | Easy | Holiday / American |
Ingredients
| Ingredient | Amount |
|---|---|
| For the chicken | |
| Whole chicken | 1 (about 4 lb / 1.8 kg) |
| Olive oil | 2 tbsp (30 ml) |
| Unsalted butter, softened | 3 tbsp (45 g) |
| Garlic, minced | 4 cloves |
| Fresh rosemary, chopped | 2 tbsp |
| Fresh thyme, leaves | 1 tbsp |
| Orange zest | 1 tbsp |
| Fine sea salt | 1.5 tsp (9 g) |
| Black pepper | 1 tsp (2 g) |
| For the cranberry orange glaze | |
| Fresh cranberries | 1 cup (100 g) |
| Cranberry sauce | 1/2 cup (140 g) |
| Orange juice | 1/4 cup (60 ml) |
| Honey | 2 tbsp (42 g) |
| Dijon mustard | 1 tbsp (15 g) |
| Balsamic vinegar | 1 tbsp (15 ml) |
| For the pan | |
| Baby potatoes, halved | 1.5 lb (680 g) |
| Carrots, cut into chunks | 3 medium |
| Red onion, cut into wedges | 1 large |
| Fresh cranberries | 1/2 cup (50 g) |
| Fresh rosemary sprigs, for garnish | A few |
Instructions
- Heat the oven to 425°F (220°C). Take the chicken out of the fridge 30 minutes before cooking so it comes to room temperature.
- Pat the chicken very dry with paper towels, inside and out. Dry skin is the secret to crisp, golden skin.
- Mix the softened butter with olive oil, garlic, rosemary, thyme, orange zest, salt and pepper. Rub this herb butter all over the chicken and under the skin of the breast.
- Put the potatoes, carrots, onion and cranberries in a large roasting pan. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.
- Place the chicken on top of the vegetables, breast side up. Tie the legs together with kitchen string and tuck the wing tips under the body.
- Roast for 25 minutes at 425°F (220°C) until the skin starts to turn golden.
- While the chicken roasts, make the glaze. Put the cranberries, cranberry sauce, orange juice, honey, mustard and balsamic vinegar in a small pan. Simmer for 5 minutes until the cranberries soften and the glaze thickens slightly.
- Lower the oven to 375°F (190°C). Brush half the glaze over the chicken and return it to the oven.
- Roast for another 55 to 60 minutes, brushing with the rest of the glaze halfway through. The chicken is done when a thermometer in the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
- Rest the chicken for 15 minutes before carving. Serve with the pan vegetables, spoon the pan juices over the top, and garnish with fresh rosemary and a few cranberries.
Pro Tips
- Pat the chicken really dry. Wet skin steams instead of crisping.
- Let the chicken rest for 15 minutes after roasting. It keeps the meat juicy.
- Use a meat thermometer. 165°F (74°C) in the thigh is the safe, juicy point.
- Brush the glaze on twice so it builds a shiny, sticky coat.
- If the skin browns too fast, cover the breast loosely with foil.
Benefits of This Recipe
- Rich in protein, which helps you feel full and satisfied.
- Cranberries and orange bring vitamin C and fresh, bright flavour.
- One-pan cooking means fewer dishes and easy clean-up.
- Budget-friendly: one chicken feeds six people with vegetables.
- Family-friendly and great for meal prep. Leftovers make lovely sandwiches.
Nutrition
| Nutrient | Per Serving |
|---|---|
| Calories | 485 |
| Protein | 42 g |
| Carbohydrates | 18 g |
| Sugars | 12 g |
| Fat | 26 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sodium | 520 mg |
Nutrition values are approximate estimates per serving and can vary with ingredients and portion size.
Allergen Note and Swaps
This recipe contains dairy (butter) and mustard. It is naturally gluten-free. For a dairy-free version, use olive oil instead of butter. Swap honey for maple syrup if you prefer, and leave out the mustard for a milder, sweeter glaze.
Storage and Make Ahead
Store leftovers in an airtight container in the fridge for 3 to 4 days. Freeze carved chicken for up to 3 months. Reheat in a 350°F (175°C) oven, covered with foil, until hot all the way through. Add a spoonful of pan juices or a little stock so the meat stays moist.
Variations
- Apple and sage: swap the cranberries for 2 sliced apples and add fresh sage to the herb butter.
- Spicy: add 1 tsp chilli flakes to the glaze for a warm, gentle heat.
- Lemon and herb: skip the cranberry glaze and roast with lemon halves, extra rosemary and a little white wine in the pan.
Key Takeaways
- A whole chicken, herb butter and a cranberry orange glaze make a festive holiday lunch.
- One pan, simple ingredients, and about 20 minutes of hands-on work.
- Roast at 425°F (220°C), then 375°F (190°C), until the thigh reads 165°F (74°C).
- Rest the chicken for 15 minutes before carving for juicy meat.
- Inspired by Meghan Markle's love of roast chicken, made for a family holiday table.
Frequently Asked Questions
