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Rosemary Chicken with Cranberries

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Ingredients:

2 Cups Fresh Cranberries
1/3 Cup Brown Sugar
4 Tbsp White Wine Vinegar, divided
6-8 Pieces Bone-In Chicken (2 breasts, thighs, wings, etc.)
8 Cloves Garlic, minced
Salt & Pepper, for seasoning
2 Tbsp Fresh Rosemary, chopped, plus more for serving
Paprika, for seasoning
1/3 Cup Olive Oil
Juice of 1 Lemon
1 Yellow Onion, chopped
3 Celery Stalks, chopped

Directions:

  1. In a small bowl, combine the cranberries, brown sugar, and 2 Tbsp white wine vinegar. Set aside.
  2. Place the chicken on a baking sheet or plate. Mince the garlic and rub underneath the skin of each piece of chicken. Season the outside of each piece of chicken with salt, pepper, and paprika.
  3. In a large bowl, add the olive oil, lemon juice, and 2 Tbsp white wine vinegar. Whisk together.
  4. Add the chicken, onion, celery, and rosemary to the bowl. Use your hand to stir everything together and make sure the chicken is fully coated. Set aside to marinate for at least 30 minutes (or up to 4 hours, if preparing ahead of time).
  5. Preheat the oven to 400 degrees. Lightly grease a 9x13 baking dish.
  6. Arrange the chicken in the baking dish. Pour the onion/celery mixture from the bowl in the baking dish with the chicken. Pour the sugared cranberries over the top of the chicken.
  7. Bake (uncovered) for 55-60 minutes or until the chicken reaches an internal temperature of 165 degrees F. Serve warm garnished with the cooked cranberries and vegetables from the baking pan.
Course: Dinner, Lunch, Poultry
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