PREP TIME: 15 MINS | COOK TIME: 45 MINS | SERVINGS: 6 people
This baked cranberry chicken with rosemary is an impressive dish and the perfect feast for entertaining. The bold flavours of the succulent chicken are always a show-stopper!
INGREDIENTS
6 pieces bone-in skin-on chicken (I used 2 chicken breasts and 4 thighs)
⅓ c. brown sugar
2 c. fresh cranberries
2-3 tbsp white wine vinegar more for later
6-8 garlic cloves minced
3 celery stalks chopped
1 ½ tbsp chopped fresh rosemary or 1 ½ tsp dry rosemary
⅓ c. Extra virgin olive oil (I used Private Reserve Greek EVOO)
1 large yellow onion chopped
1 lemon juice (do not discard used lemon halves)
1 tsp sweet paprika
½ c. chicken broth or water
More fresh rosemary for garnish
Salt and pepper
How to make Baked Cranberry Chicken with Rosemary
Step 1: Combine the cranberries, brown sugar, and white wine vinegar in a small bowl. Set aside.
Step 2: After patting the pieces of chicken dry, rub them with the minced garlic on all sides. Sprinkle with salt and pepper. Coat the chicken with the combined rosemary and paprika on each side and underneath the skin.
Step 3: Mix the olive oil with lemon juice and 2 tbsp white wine vinegar in a large bowl or deep enough dish. Add the chicken, celery, onions, and used lemon halves. Using your hands, mix everything and keep aside for about 15 minutes.
Step 4: In the meantime, prepare the oven. Preheat it to 425 degrees F.
Step 5: In a skillet, heat 1 tbsp olive oil. Once the oil is hot, place the chicken in the skillet, skin-side down, and cook for about 5 minutes over medium-high heat until browned. Flip and cook the other side.
Step 6: In a lightly greased baking pan, place the chicken, onions, celery, lemon halves, and any liquid from the marinade. Pour in half a cup of water or chicken broth and add the sugared cranberries.
Step 7: Place in the preheated oven and bake the chicken for about 35 to 40 minutes until completely cooked. Remove from the oven when done and serve the baked cranberry chicken with rosemary hot with Lebanese rice and a simple salad. Enjoy!
NUTRITION FACTS:
Calories: 145.2kcal, Carbohydrates: 9g, Protein: 1.4g, Fat: 12.4g, Saturated Fat: 1.8g, Polyunsaturated Fat: 1.4g, Monounsaturated Fat: 8.9g, Trans Fat: 0.1g, Cholesterol: 0.7mg, Sodium: 10.9mg, Potassium: 128.6mg, Fiber: 2.6g, Sugar: 2.7g, Vitamin A: 212.4IU, Vitamin C: 16.4mg, Calcium: 21.2mg, Iron: 0.5mg
Ingredients
- 6 pieces bone-in skin-on chicken (I used 2 chicken breasts and 4 thighs)
- ⅓ c. brown sugar
- 2 c. fresh cranberries
- 2-3 tbsp white wine vinegar more for later
- 6-8 garlic cloves minced
- 3 celery stalks chopped
- 1 ½ tbsp chopped fresh rosemary or 1 ½ tsp dry rosemary
- ⅓ c. Extra virgin olive oil (I used Private Reserve Greek EVOO)
- 1 large yellow onion chopped
- 1 lemon juice (do not discard used lemon halves)
- 1 tsp sweet paprika
- ½ c. chicken broth or water
- More fresh rosemary for garnish
- Salt and pepper
Instructions
Step 1: Combine the cranberries, brown sugar, and white wine vinegar in a small bowl. Set aside.
Step 2: After patting the pieces of chicken dry, rub them with the minced garlic on all sides. Sprinkle with salt and pepper. Coat the chicken with the combined rosemary and paprika on each side and underneath the skin.
Step 3: Mix the olive oil with lemon juice and 2 tbsp white wine vinegar in a large bowl or deep enough dish. Add the chicken, celery, onions, and used lemon halves. Using your hands, mix everything and keep aside for about 15 minutes.
Step 4: In the meantime, prepare the oven. Preheat it to 425 degrees F.
Step 5: In a skillet, heat 1 tbsp olive oil. Once the oil is hot, place the chicken in the skillet, skin-side down, and cook for about 5 minutes over medium-high heat until browned. Flip and cook the other side.
Step 6: In a lightly greased baking pan, place the chicken, onions, celery, lemon halves, and any liquid from the marinade. Pour in half a cup of water or chicken broth and add the sugared cranberries.
Step 7: Place in the preheated oven and bake the chicken for about 35 to 40 minutes until completely cooked. Remove from the oven when done and serve the baked cranberry chicken with rosemary hot with Lebanese rice and a simple salad. Enjoy!
