Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine cranberries, maple syrup, melted butter, Dijon mustard, apple cider vinegar, salt, black pepper, thyme, rosemary, minced garlic, and orange zest. Stir well until combined.

Pat the whole chicken dry with paper towels and place it in a large roasting pan, breast side up.

Pour half of the cranberry mixture over the chicken, massaging it into the skin.

Take the quartered onion and place it inside the chicken's cavity.

Roast the chicken in the oven for about 1 hour to 1 hour and 15 minutes.

Approximately 15 minutes before the chicken is done, drizzle the reserved cranberry mixture over the top.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Carve the chicken into serving pieces and arrange them on a warm platter, spooning over the roasted cranberries and sauce.