Garlic Rosemary Chicken with Cranberries
Try this Garlic Rosemary Chicken with Cranberries recipe.
Try this Garlic Rosemary Chicken with Cranberries recipe.
- 1/3 cup brown sugar
- salt and pepper
- 1 large yellow onion chopped
- 6-8 garlic cloves minced
- 1/2 cup chicken broth or water
- 1 tsp sweet paprika
- 3 celery stalks chopped
- 2 cups fresh cranberries
- 2-3 tbsp white wine vinegar more for later
- 6 pieces bone-in, skin on chicken (i used 2 chicken breast
- 1 1/2 tbsp chopped fresh rosemary
- 1/3 cup private reserve extra virgin olive oil
- 1 lemon juice of (do not discard used lemon halves)
- more fresh rosemary for garnish
- Carbohydrate 33.606396201023 g
- Cholesterol 0 mg
- Fat 0.260495552499419 g
- Fiber 3.46233322328119 g
- Protein 0.967765138622088 g
- Saturated Fat 0.0481252920352704 g
- Serving Size 1 1 Serving (144g)
- Sodium 114.985184028865 mg
- Sugar 30.1440629777418 g
- Trans Fat 0.0966195180805361 g
- Calories 129 calories
Step-by-step
- In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
- 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.
- 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.
- Preheat the oven to 425 degrees F.
- Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
- Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
- Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.
Garlic Rosemary Chicken with Cranberries: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the thought of spending hours in the kitchen is often enough to make me order takeout. But I refuse to let my busy schedule dictate my family’s nutrition. That's why I’ve become a master of quick, flavorful meals that don't compromise on taste or quality. This Garlic Rosemary Chicken with Cranberries recipe is a perfect example.
The beauty of this dish lies in its simplicity and versatility. It's a one-pan wonder, minimizing cleanup and maximizing flavor. The combination of savory garlic and rosemary perfectly complements the tartness of the cranberries, creating a symphony of tastes that even the pickiest eaters will appreciate. I often double the recipe so I have leftovers for lunches throughout the week - it reheats beautifully!
The marinade is key to the dish's success. The simple blend of olive oil, lemon juice, white wine vinegar, and herbs tenderizes the chicken and infuses it with incredible flavor. While 15 minutes is sufficient, a longer marination time (even overnight) is always welcomed. Just remember to store the marinated chicken in the refrigerator. I always use bone-in, skin-on chicken pieces; they impart a richness and depth of flavor that boneless, skinless breasts just can’t match. The skin crisps up beautifully in the oven, adding a delightful textural contrast to the juicy meat.
The cranberries add a surprising sweetness and tartness that cuts through the richness of the chicken and the earthiness of the herbs. I love the pop of color and texture they bring to the plate. The addition of celery and onions provides a subtle sweetness and heartiness, rounding out the flavors beautifully. I often adjust the amount of white wine vinegar based on my preference for tanginess; feel free to experiment and find your perfect balance.
Serving this dish is equally effortless. I typically pair it with some fluffy Lebanese rice to soak up all those delicious pan juices. A simple green salad completes the meal, offering a refreshing contrast to the hearty chicken. The entire cooking process, from preparation to serving, takes less than an hour, making it an ideal choice for busy weeknights. The leftovers make for fantastic lunch boxes! This recipe is a staple in my household, and I'm always excited to share it with others who are looking for delicious, stress-free meals.
Tips and Variations:
- Make it ahead: Marinate the chicken for longer, even overnight, for deeper flavor.
- Adjust the sweetness: Reduce or increase the brown sugar to your preference.
- Add some heat: A pinch of red pepper flakes can add a nice kick.
- Different herbs: Feel free to experiment with other herbs, such as thyme or sage.
- Sides: Serve with roasted vegetables, mashed potatoes, or your favorite sides.
Beyond the Recipe: This dish is perfect for gatherings. I’ve made this for countless potlucks and family dinners, always receiving rave reviews. The beauty of this recipe is its adaptability. The flavors are robust enough to stand on their own, yet delicate enough to pair well with various sides and accompaniments. It's a testament to the power of simple, fresh ingredients and a little bit of creativity in the kitchen.
So, next time you’re short on time but craving a delicious and satisfying meal, give this Garlic Rosemary Chicken with Cranberries recipe a try. You won’t be disappointed! It’s a simple pleasure that’s sure to become a family favorite.
