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Cranberry Rosemary Chicken Recipe

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This recipe for Cranberry Rosemary Chicken is from Welcome to Flavour Town!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cranberry Rosemary Marinade
⅓ cup fresh cranberries
2 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. maple syrup
3 cloves garlic
1 tsp fresh rosemary leaves
¼ cup dry white wine

Chicken
3 lbs. bone-in skin-on chicken thighs (about 6)
1 tbsp. olive oil
Salt
½ cup fresh cranberries
4 sprigs fresh rosemary plus more for garnish, if desired
1 tbsp. maple syrup

Directions:
Directions:
Combine all marinade ingredients in blender and blend until smooth. Place chicken, skin side up, in a 9x13" baking dish and pour marinade over. Cover and marinate in the fridge at least 30 minutes, up to 24 hours. 30 minutes before baking, remove the dish from oven and let stand at room temperature.

Preheat oven to 375ºF. With a spoon, scrape marinade from the chicken skin, leaving in the baking dish. Brush skins with 1 tbsp. olive oil and season skins with plenty of salt. Sprinkle ½ cup of fresh cranberries and 4 sprigs of rosemary around chicken thighs.

Bake for 22 minutes then remove from oven and preheat broiler. Discard cooked rosemary sprigs.

Brush 1 tbsp. maple syrup over chicken skin. Place under broiler, about 10" from element, and broil 5-7 minutes or until skin is crispy and getting dark in places. Remove from oven and spoon cranberries and sauce on top of chicken.

 

 

 

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