Orange Cranberry Roast Chicken

3 lb. Harvest Haven whole chicken
2 cups fresh cranberries
A few sprigs of rosemary
1 large orange
Rosemary Balsamic Butter:
1/4 cup butter, softened
1 tablespoon reduced balsamic vinegar
2 teaspoons rosemary
1 teaspoon sea salt
1/2 teaspoon black pepper
Zest from 1 orange (use the orange you'll use for the chicken)

Preheat the oven to 420 degrees. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.

Mix the Rosemary Balsamic Butter ingredients together in a small bowl. Spread the butter under the skin of the chicken, being careful not to break the skin.

Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.

Roast the chicken for 45 mins then reduce the heat to 350 and continue roasting for another 45 mins.

Remove the chicken from the pan and serve with the cranberries spooned over the top.