Today’s Tasting:

Rosemary Chicken With Cranberries
  • 3.0 Lbs (5-8) Chicken Thighs And/Or Breasts, Skin On
  • 1 Teaspoon Fresh Thyme Chopped
  • 3 Teaspoons Of Fresh Rosemary Chopped
  • Dried Italian Herbs (optional)
  • 1/2 Cup Cranberries
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Balsamic Vinegar
  • For The Marinade:
  • 1/3 Cup Cranberries
  • 2 Tablespoon Olive Oil
  • 3 Teaspoons Of Fresh Rosemary Chopped
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Maple Syrup
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 2 Garlic Cloves Minced
Clean the chicken then put it in a baking dish. Place to the side.
Use a food processor or blender to mix together all the ingredients for the marinade until liquefied and smooth.
Pour the marinade over the chicken, coating evenly.
Cover and refrigerate for 30 minutes or up to 24 hrs.
Once the marinade has settled, preheat oven to 400 degrees F.
Add the extra 1/2 cup cranberries, thyme, and rosemary evenly across the chicken dish.
Bake skin side down first for 22 minutes.
While it is baking, mix 1 tablespoon of maple syrup and 1 tablespoon of balsamic vinegar.
Remove and turn skin side up. Then coat each chicken skin with the maple syrup and balsamic vinegar mix.
Add more seasoning (like dried herbs, salt, pepper) to the top if desired.
Then Broil until the skin is crispy and chicken is cooked evenly inside (roughly 5 minutes). If using boneless chicken, total cook time will be roughly 35 minutes.
Spoon the sauce from the pan onto each piece of chicken along with a dash of black pepper.
Serve with the roasted cranberries on top and any extra fresh herbs desired. Serve with Garlic Mashed Potatoes and Roasted Asparagus.
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