Garlic Rosemary Chicken With Cranberries

This was delicious. I LOVE cranberries, and Mediterranean food, so I was very excited to come across this dish. I think next time I will add collard greens to cut the acid a bit more, and maybe some roasted potatoes, or the Lebanese rice. I did use chicken legs, as that was what I had in my fridge. Next time I will use thighs. This recipe will definitely be added to my arsenal.

Garlic Rosemary Chicken With Cranberries

There is nothing better in my book than a simple one-pan baked chicken. All the comfort with little work. And that’s what we have in today’s easy garlic rosemary chicken…except with an added festive twist using cranberries! Be sure to see the step-by-step.

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hour
Serving 6


  • 2 cups fresh cranberries
  • 1/3 cup brown sugar
  • 2-3 tbsp 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
  • 1 tsp sweet paprika
  • 1/3 cup Private Reserve extra virgin olive oil
  • 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


  1. In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
  2. 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.
  3. In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp 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.
  4. Get full instructions & recipes @

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