Festive Christmas Chicken with Cranberry Sauce

1.Preheat your oven to 375°F (190°C).

2.Rinse the whole chicken under cold water and pat it dry with paper towels.

3.In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, thyme, and rosemary to create a seasoning rub.

4.Rub the seasoning mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor.

5.Place the chicken breast-side up in a roasting pan and tuck the wing tips under the body to prevent burning.

6.Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced.

7.While the chicken is roasting, prepare the cranberry sauce. In a medium saucepan, combine the fresh cranberries, sugar, water, lemon juice, cinnamon, and nutmeg.

8.Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.

9.Once the chicken is done roasting, remove it from the oven and let it rest for 10-15 minutes before carving.

10.Serve the carved chicken on a platter, drizzled with the cranberry sauce and garnished with chopped fresh parsley.