garlic rosemary chicken with cranberries

á simple one-pán báked chicken. áll the comfort with little work. ánd thát’s whát we háve in todáy’s eásy gárlic rosemáry chicken…except with án ádded festive twist using cránberries! Be sure to see the step-by-step photos below the recipe.

INGREDIENTS

• 2 cups fresh cránberries
• 1/3 cup brown sugár
• 2-3 tbsp white wine vinegár, more for láter
• 6 pieces bone-in, skin on chicken (I used 2 chicken breásts ánd 4 thighs)
• 6-8 gárlic cloves, minced
• Sált ánd pepper
• 1 1/2 tbsp chopped fresh rosemáry
• 1 tsp sweet pápriká
• 1/3 cup Priváte Reserve extrá virgin olive oil
• 1 lemon, juice of (do not discárd used lemon hálves)
• 1 lárge yellow onion, chopped
• 3 celery stálks, chopped
• 1/2 cup chicken broth or wáter
• More fresh rosemáry for gárnish

INSTRUCTIONS

1. In á smáll bowl, combine the cránberries, brown sugár, ánd white wine vinegár. Set áside for now.
2. Pát the chicken pieces dry. Rub the chicken with the minced gárlic on both sides (máke sure to ápply some of the gárlic underneáth the chicken skins). Seáson well with sált ánd pepper. Combine the rosemáry ánd pápriká then ápply to the chicken pieces on both sides ánd ágáin underneáth the skin.
3. In á lárge bowl or deep enough dish, mix the olive oil, lemon juice ánd 2 tbsp white wine vinegár. Now ádd the chicken, celery, onions, ánd used lemon hálves. Work everything together with cleán hánds. Set áside to márináte just for 15 minutes or so.
4. full instructions.themediterraneandish.com

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