Preparation

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and season generously inside and out with salt and pepper.
3. Rub the outside with olive oil or melted butter, and sprinkle garlic and dried herbs over the skin. You can add some smashed garlic cloves and extra herbs inside the cavity.
4. Place the chicken breast side up in a roasting pan or a large oven-safe skillet.

Making the Glaze

1. In a bowl, stir together the cranberry sauce, maple syrup, vinegar or orange juice, and Dijon mustard (if using). Adjust the sweetness or tartness to taste.
2. Set aside some glaze in a clean bowl for serving later.

Roasting the Chicken

1. Roast the chicken uncovered in the oven for about 60 to 75 minutes.
2. After 35 to 45 minutes, brush a layer of glaze onto the chicken and return it to the oven.
3. Continue roasting, brushing with glaze every 10 to 15 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
4. Let the chicken rest for 10 to 15 minutes before carving.