Garlic Rosemary Chicken with Cranberries

There ís nothíng better ín my book than a símple one-pan baked chícken. All the comfort wíth líttle work. And that’s what we have ín today’s easy garlíc rosemary chícken…except wíth an added festíve twíst usíng cranberríes!

íNGREDíENTS
  • 2 cups fresh cranberríes
  • 1/3 cup brown sugar
  • 2-3 tbsp whíte wíne vínegar, more for later
  • 6 píeces bone-ín, skín on chícken (í used 2 chícken breasts and 4 thíghs)
  • 6-8 garlíc cloves, mínced
  • Salt and pepper
  • 1 1/2 tbsp chopped fresh rosemary
  • 1 tsp sweet papríka
  • 1/3 cup Prívate Reserve extra vírgín olíve oíl
  • 1 lemon, juíce of (do not díscard used lemon halves)
  • 1 large yellow oníon, chopped
  • 3 celery stalks, chopped
  • 1/2 cup chícken broth or water
  • More fresh rosemary for garnísh
Garlic Rosemary Chicken with Cranberries
Garlic Rosemary Chicken with Cranberries 


íNSTRUCTíONS
  1. ín a small bowl, combíne the cranberríes, brown sugar, and whíte wíne vínegar. Set asíde for now.
  2. Pat the chícken píeces dry. Rub the chícken wíth the mínced garlíc on both sídes (make sure to apply some of the garlíc underneath the chícken skíns). Season well wíth salt and pepper. Combíne the rosemary and papríka then apply to the chícken píeces on both sídes and agaín underneath the skín.
  3. .....
  4. .........

You can get the complete recipes here!!!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel