Cranberry Chicken

A simple one-pan baked chicken... all the comfort with little work. And that’s what we have in this easy garlic rosemary chicken…except with an added festive twist using cranberries! The garlic, herbs, and tangy fresh cranberries bring a boldly aromatic and savory-sweet flavor you’ll love.

2 cups fresh cranberries
1/3 cup brown sugar
3 tablespoons white wine vinegar, divided
6 bone-in skin on chicken pieces (breasts and thighs)
6-8 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried rosemary), plus rosemary sprigs for garnish
1 teaspoon sweet paprika
Kosher salt
Black pepper
1/3 cup extra virgin olive oil, plus more for searing the chicken
3 celery stalks, chopped
1 large yellow onion, chopped
1 lemon
1/2 cup chicken broth or water

• To make the sugared cranberries in a small bowl, combine the cranberries, brown sugar, and 1 tablespoon white wine vinegar. 
• Set aside to soften while you prepare the chicken.
• Pat the chicken pieces dry, then rub on both sides with the garlic, rosemary, paprika, and a good pinch of salt and pepper. 
• Make sure to lift the skin and push the seasoning underneath the skin.
• To a large baking dish add the olive oil, celery, onions, and remaining 2 Tbsp white wine vinegar. 
• Slice the lemon in half and squeeze in the juice
• Add both of the juiced lemon halves. 
• Add the chicken and work everything together with your hands
• Set aside to marinate just for 15 minutes or so.
• While your chicken marinates, preheat your oven to 425°F.
• Heat 1 Tbsp of olive oil in a large skillet over medium-high. 
• Add the marinated chicken, skin side down
• Cook until the skin releases from the pan and turns golden brown, about 5 minutes. 
• Flip and brown on the other side, about 3 minutes more. 
• Do this in batches to avoid overcrowding the pan, adding the seared chicken to the baking dish as you go.
• Top the chicken with the sugared cranberries and any juices from the pan
• Then pour in the broth or water. 
• Bake until the chicken is cooked through, 35 to 40 minutes.
• To serve garnish with a few rosemary sprigs
• Serve hot, spooning the juices and vegetables over top

Recipe: The Mediterranean Dish