Preheat your oven to 200°C (400°F). Ensure the oven rack is in the middle position. Pat the chicken completely dry inside and out with paper towels. This is crucial for achieving crispy skin. Season the cavity generously with salt and pepper.

Stuff the cavity of the chicken with the fresh rosemary sprigs and the smashed garlic cloves. This will infuse the chicken with aromatic flavors as it roasts.

Truss the chicken legs together with kitchen twine. Tuck the wing tips under the body of the chicken. This helps the chicken cook more evenly and maintain a neat shape.

Place the chicken in a roasting pan or a sturdy oven-safe skillet. Drizzle the chicken all over with olive oil, then season the outside generously with the remaining salt (15g or 1 tbsp) and black pepper (5g or 1 tsp).

Roast the chicken in the preheated oven for 20 minutes at 200°C (400°F) to start crisping the skin.

While the chicken is initially roasting, prepare the cranberry maple glaze. In a small saucepan, combine the maple syrup (120ml or 1/2 cup), fresh cranberries (150g or 1.5 cups), orange juice (60ml or 1/4 cup), Dijon mustard (15ml or 1 tbsp), and butter (30g or 2 tbsp).

Heat the glaze mixture over medium heat, stirring occasionally, until the butter is melted and the cranberries begin to soften and pop, about 5-7 minutes. Do not boil vigorously. You want a slightly thickened, syrupy consistency. You can gently mash some of the cranberries with the back of your spoon to release more juice and flavor.

After the initial 20 minutes of roasting, reduce the oven temperature to 180°C (350°F).

Begin basting the chicken with the cranberry maple glaze. Spoon about one-third of the glaze over the chicken. Continue roasting at 180°C (350°F), basting every 15-20 minutes with the remaining glaze. The total roasting time will be approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or about 40-45 minutes per 450g (1 lb) of chicken.

The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 74°C (165°F). The juices should run clear when the thigh is pierced.

Once cooked, carefully remove the chicken from the oven. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a more tender and moist chicken.

Carve the rested chicken and serve immediately. Spoon any accumulated pan juices over the carved chicken. The remaining glaze can be served on the side if desired, or used to coat vegetables roasted alongside the chicken.