Preheat the oven to 400°F (200°C). Lightly grease a large roasting pan or Dutch oven.

Add the softened butter, olive oil, smoked paprika, black pepper, garlic powder, and dried thyme to a small bowl. Mix until smooth and evenly combined.

Pat the chicken thoroughly dry with paper towels. Carefully loosen the skin around the breast without tearing it. Rub the seasoned butter over the outside of the chicken and underneath the skin.

Place the chicken breast-side up in the prepared roasting pan. Add the crushed garlic, onions, and lemons inside the cavity and around the chicken. Tie the legs loosely together with kitchen twine if desired.

Pour the chicken stock into the pan around the chicken, avoiding pouring it directly over the seasoned skin.

Transfer the chicken to the oven and begin roasting. Periodically spoon some of the pan juices around or over the chicken to help keep it moist.

Meanwhile, prepare the glaze. Combine the maple syrup, cranberries, cranberry juice, and optional red pepper flakes in a saucepan over medium-high heat. Add a small pinch each of salt and black pepper.

Bring the mixture to a gentle boil for 1–2 minutes, then reduce the heat and simmer briefly until the cranberries begin to soften and the glaze becomes slightly syrupy.

About halfway through roasting, carefully brush or spoon approximately half of the cranberry-maple glaze over the chicken. Continue roasting.

During the final 10 minutes, brush the remaining glaze generously over the chicken. Continue cooking until your Cranberry Maple Roast Chicken is deeply golden and the thickest part of the breast and thigh reaches a safe internal temperature of 165°F (74°C).

Remove the chicken from the oven and allow it to rest for about 15–20 minutes before carving. Serve with the roasted onions, cranberries, and additional pan juices.