Directions

Directions for Chicken

• Heat oven to 425 F.
• Remove giblet pack from chicken cavity, rinse and pat dry with paper towels.
• Use kitchen shears to remove wing tips at the first joint.
• Salt and pepper interior of chicken and sprinkle with thyme.
• Tie legs together with twine; place bird in roasting pan lined with foil.
• Add onion wedges around chicken.
• Brush chicken exterior with half the melted butter and sprinkle with salt and pepper.
• Place in oven on lowest rack; bake 20-25 minutes.
• Remove chicken from oven, baste with remaining melted butter.
• Continue roasting 10-15 minutes.
• Remove chicken from oven and brush with glaze.
• Roast additional 35-40 minutes or until juices run clear. Breast or thigh temperature should be 170 F.

Directions for Glaze

• In small sauce pan combine Sue Bee® honey, chopped cranberries, juice and vinegar and bring to a boil over high heat.
• Reduce heat and simmer until cranberry pieces are soft and sauce forms.
• Remove from heat, add thyme and stir well.