Prepare the Chicken:

1. Take the chicken out of the fridge about 1 hour before roasting to bring it to room temperature.
2. Preheat the oven to 400°F/200°C.

Make the Cranberry Butter:

1. In a food processor or by hand, mix cranberry sauce, butter, balsamic vinegar, 1 tablespoon of rosemary, orange zest, salt, and pepper.
2. Carefully lift the skin of the chicken and rub some of the cranberry butter underneath. Rub some of the remaining butter over the chicken skin. Keep leftovers of the butter in the fridge for another use.

Prepare Potatoes and Cranberries

1. In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and 1 tablespoon of chopped rosemary.
2. Grease a roasting tin with olive oil and add the potatoes. Sprinkle fresh cranberries over them.
3. Squeeze the juice of the orange over the potatoes and place the squeezed halves inside the chicken cavity.
4. Place the chicken in the roasting tin among the potatoes and cranberries.

Roast the Chicken:

1. Roast in the middle of the oven for about 1 hour. Rotate the tin once after 30 minutes.
2. Check the chicken skin at the 45-minute mark. If it’s getting too dark, cover it loosely with kitchen foil.

Prepare Mushrooms:

1. While the chicken is roasting, season quartered mushrooms with salt and pepper.
2. Once the chicken is cooked, transfer it to a plate and cover loosely with foil.
3. Add mushrooms to the roasting tin and stir to coat them in the buttery juices. Turn the potatoes.

Finish Roasting:

1. Place the tin back in the oven for another 15-20 minutes until the potatoes have golden edges, and mushrooms are cooked.

Serve:

1. Carve the chicken at the table or pre-carve and arrange it over the potato-cranberry-mushroom mix.
2. Drizzle the buttery pan juices over everything. Serve with additional cranberry sauce at the table.
3. Enjoy your Cranberry Rosemary Roasted Chicken with its fruity blend of flavours!