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1
Heat the oven to 425.
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2
Rub the chicken cavity with 1/4 teaspoon salt and 1/8 teaspoon pepper and put the orange zest inside.
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3
Twist the wings of the chicken behind the back and tie the legs together.
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4
Put the chicken, breast-side up, in a roasting pan.
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5
Coat the chicken with the oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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6
Roast the chicken until just done, 50 to 60 minutes.
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7
Meanwhile, in a medium stainless-steel saucepan, bring the cranberries to a boil with the apple, raisins, brown sugar, apple juice, vinegar, ginger, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
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8
Cover and simmer over moderate heat, stirring occasionally, until the liquid has thickened and the fruit is tender, about 15 minutes.
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9
When the chicken is done, transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
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10
Pour off the fat from the roasting pan.
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11
Set the pan over moderate heat and add the orange juice.
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12
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
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13
Boil until reduced to approximately 1/4 cup, about 4 minutes.
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14
Add any accumulated juices from the chicken and a pinch each of salt and pepper.
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15
Serve the chicken with the orange sauce and the chutney.
