Cranberries and Brussels sprouts are sweetened with honey.
Preheat oven to 425°F before roasting to ensure even cooking.
Mix butter, orange zest, garlic, parsley, rosemary, sage, salt, and pepper, reserving orange for juice.
If desired, rinse and pat dry chicken. Tuck wings under and tie legs together with kitchen twine. Rub herb butter over chicken. Place in heavy roasting pan and roast for 45 minutes to 1 hour, or until meat thermometer reaches an internal temperature of 165°F. Baste with pan juices every 15 minutes.
Add onions, Brussels sprouts, cranberries, honey, and orange juice after 20 minutes of cooking time. Let stand 5 minutes before carving, meat temperature will rise as chicken rests. Serve with pan juices. Makes 3 cups vegetables.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.