1 whole chicken
1 onion wedged
1 lemon wedged
2 bay leaves
Salt and pepper
1 c. fresh cranberries
1 Tbsp. Litehouse’s Instantly Fresh Ginger
½ c. sweet Asian chili sauce
Preheat the oven to 375 degrees.
Place the chicken on a roasting rack in a roasting pan or baking dish.
Place the onion, lemon wedges, and bay leaves inside the large cavity of the chicken.
Drizzle the skin with olive oil and sprinkle with salt and pepper.
Place in the preheated oven and roast for 10 minutes per pound of the bird.
Meanwhile in a small sauce pan heat the cranberries and water over medium low heat.
Once the cranberries begin to burst add the ginger and cook until thick like a jam.
Stir in the chili sauce and remove from the heat.
Remove the chicken from the oven and spread the cranberry ginger chili sauce all over the bird.
Return to the oven and cook 10 minutes more.
Allow the chicken to rest for 15-20 minutes, covered with foil, before cutting into it.