Succulent, fragrant, festive, and delicious, this Roasted Cranberry Rosemary Chicken will definitely pleased your palate.Jump to Recipe
Hello, everyone. I hope you all are doing well, as well as my American friends are being prepared to celebrate Thanksgiving. While it is unlikely that you have not decided on your holiday menu, if you are still looking for main course, look no further. This Roasted Cranberry Rosemary Chicken is a delicious, festive, and quick dish. Perfect for the holiday season!
This holiday season has all been about cranberries for me so far. That’s a cranberry overload indeed. In case you’ve missed these recipes, there they are:
In fact, I will be posting at least three cranberry recipes soon. The cranberry overload, I didn’t lie. Don’t you worry though, guys. There will also be some gingerbread and eggnog ideas. Just probably combined with cranberries :)
Today I am so excited to present you this Roasted Cranberry Rosemary Chicken. While a turkey or ham is a classing main dish, many individuals and small families do not need an entire turkey. Besides, it is not clear if large gatherings will be allowed this season in many parts of the world. That being said, recipes enough for a small company could be trendy this year. Certainly, it could be easily adjusted to your needs, either it’s going to be 4 or 16 chicken thigs (Or in between.) Another perk is that it will take less than one hour, from start to finish.
By the way, check also this Beef Mushroom Chestnut Stew. It is utterly delicious and crowd-pleasing (a small crowd).
Roasted Cranberry Rosemary Chicken
This recipe is also perfectly festive. Juicy cranberries, rosemary, orange, honey, nutmeg, allspice – could you imagine the flavours that will inundate your kitchen? Even though it is, perhaps, not the best holiday choice, we served this chicken with couscous, and it was amazing. Actually, why not serving it with it? Of course, you can choose whatever side you fancy.
I hope you like this Roasted Cranberry Rosemary Chicken and give it a try soon. Also, stay tuned, and I will share another main dish with cranberries soon. See you soon!
Roasted Cranberry Rosemary ChickenCourse: MainDifficulty: Easy
Succulent, fragrant, festive, and delicious, this Roasted Cranberry Rosemary Chicken will definitely pleased your palate.
8 chicken thigs, skin on (or removed is desired)
~ 300 gr (2 and 1/2 cup) fresh cranberries + 1/2 cup more
1 tbsp. olive oil + 1 tbsp. for brushing
1/2 cup honey
juice of 1 orange
2-3 garlic cloves
5-6 rosemary sprigs, divided
1/4 tsp. dried ginger
1/8 tsp. freshly grated nutmeg
~ 1 tsp. salt
1/2 tsp. smoked paprika
a good pinch of chipotle powder, allspice and white pepper, each
- For the sauce, combine and process in a blender 2 and 1/2 cups of cranberries with the honey, olive oil, orange juice, garlic, leaves from 2-3 rosemary sprigs, spices, until chunky.
- Spread some (about 1/2 cup) of the cranberry sauce on the baking dish (dishes). Place the chicken thigs, skin. Pour over the remaining sauce to coat the chicken evenly. Sprinkle with 1/2 cup of whole fresh cranberries and 2-3 remaining rosemary sprigs, torn into smaller pieces. Brush the open parts of the chicken, whole cranberries, and rosemary with another tablespoon of olive oil.
- Preheat oven to ~380 degrees F (190 degrees C.) Cover with foil and roast for about 20 minutes then remove the foil and cook for another 10 minutes or so, until ready. Once or twice while baking, spoon out the sauce from the bottom of the dish over the thigs. Place under broiler for a few minutes, to crisp up the skin.
- Remove from the oven and let rest for a few minutes before serving. Enjoy!