Garlic Rosemary Chicken With Cranberries #christmas #dinner

There's not anything higher in my e book than a simple one-pan baked chicken. all the comfort with little work. And that’s what we've got in nowadays’s smooth garlic rosemary chicken…besides with an brought festive twist the usage of cranberries! make certain to see the step-by means of-step photographs below the recipe.

Time for a confession. i was craving this smooth rosemary roasted chicken and potato dinner, once I came up with nowadays’s recipe. but upon inspecting a bag of cranberries that sat idly on my kitchen counter, I decided to take a extra festive route and create this  garlic rosemary hen with cranberries. So here we are!

The flavor stars here are decidedly Mediterranean: garlic, rosemary, and citrus. First, plenty of garlic and clean rosemary and a little paprika make a easy rub for the bird.  Then, for only a few minute, the rosemary chook sits in a marinade of citrus and olive oil with onions and celery.

INGREDIENTS :

• 2-3 tbsp white wine vinegar, more for later
• 1/3 cup Private Reserve extra virgin olive oil
• 1/2 cup chicken broth or water
• 1 1/2 tbsp chopped fresh rosemary
• 1 tsp sweet paprika
• 6 pieces bone-in, skin on chicken (I used 2 chicken breasts and 4 thighs)
• 6-8 garlic cloves, minced
• 2 cups fresh cranberries
• 1/3 cup brown sugar
• Salt and pepper
• 1 large yellow onion, chopped
• More fresh rosemary for garnish
• 1 lemon, juice of (do not discard used lemon halves)
• 3 celery stalks, chopped

MANUAL :

1. In a small bowl, integrate the cranberries, brown sugar, and white wine vinegar. Set aside for now.
2. Pat the bird pieces dry. Rub the fowl with the minced garlic on each sides (make certain to apply some of the garlic beneath the bird skins). Season properly with salt and pepper. integrate the rosemary and paprika then practice to the chicken pieces on each sides and again beneath the skin.
3. In a large bowl or deep sufficient dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now upload the fowl, celery, onions, and used lemon halves. paintings the whole lot together with easy fingers. Set aside to marinate only for 15 minutes or so.
4. Preheat the oven to 425 tiers F.
5. heat 1 tbsp olive oil in a skillet. area the bird skin aspect all the way down to brown on medium-excessive for five mins. flip over and brown on the opposite aspect.
6. place the hen, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan likethis one. add 1/2 cup water or hen broth, then add the sugared cranberries.
7. Bake in the 425 levels F heated-oven for 35 to 40 mins or until the fowl is completely cooked via. Serve warm with Lebanese rice and your favourite salad.