Embedded Files
Prep time: 30 min
Cook time: 45 min
Servings:
1 - 100 gram
This easy baked cranberry chicken recipe with rosemary is the perfect festive dinner! Bold flavors from fresh garlic, rosemary, citrus, and tangy-sweet cranberries come together to create a show-stopping dish. If you like, you can marinate the chicken in the seasoning and citrus for a couple hours in the fridge or just do as in the recipe and allow it to sit at room temperature for a few minutes.
Ingredients
2 cups fresh cranberries
1/3 cup brown sugar
2 3 tbsp 2-3 white wine vinegar more for later
6 pieces bone-in skin on chicken (i used 2 chicken breasts and 4 thighs)
6 -8 garlic cloves minced
salt and pepper
1 1/2 tbsp chopped fresh rosemary or 1 1/2 teaspoon dry rosemary
1 tsp sweet paprika
1/3 cup extra virgin olive oils
1 lemon juice of (do not discard used lemon halves)
1 large yellow onion chopped
3 celery stalks chopped
1/2 cup chicken broth or water
more fresh rosemary for garnish
Directions
In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tablespoon white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
Preheat the oven to 425 degrees F.
Heat 1 tablespoon olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turnover and brown on the other side.
Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
Bake in the 425 degrees F heated oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.
Page updated
Google Sites
Report abuse