Turkey and ham get all the attention this time of year and rightfully so. But for those hosting or attending multiple Thanksgiving gatherings with family and friends, sometimes a menu change is as welcome a sight as the dessert tray. Give this Cranberry-Honey-Glazed Chicken a try. It’s perfect for small groups of four to six plus it’s delicious!


  • 1 5- to 6-pound roasting chicken
  • salt and pepper
  • 1 tablespoon chopped fresh thyme
  • 2 medium red onions, peeled and cut into wedges
  • 6 tablespoons butter, melted


  1. 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.
  2. Tie legs together with twine. Place bird in roasting pan lined with foil.
  3. 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.
  4. lRemove chicken from oven, baste with remaining melted butter. Continue roasting 10-15 minutes. This is a good time to prepare the glaze.

Glaze Ingredients

  • 3/4 cup Sue Bee Honey
  • 1 cup fresh cranberries, chopped
  • 1/4 cup cranberry juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon chopped fresh thyme


  1. In small sauce pan combine Sue Bee Honey, chopped cranberries, juice and vinegar and bring to a boil over high heat.
  2. Reduce heat and simmer until cranberry pieces are soft and sauce forms. Remove from heat, add thyme and stir well.
  3. 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.