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It’s amazing the different ways you can cook chicken with just a slight variation of ingredients. I thought this recipe would be good for coming into the Fall and Winter season. The tart cranberries with the very fragrant rosemary does very well with the chicken. To balance out the tart and fragrant flavors, add a touch of maple or brown sugar. Another addition would be to add a few slices of an orange while baking the chicken. Give it a try. This serves well with wild rice and a green salad or your favorite green vegetable.
Sheet Pan Chicken Thighs with Cranberries and Rosemary
Ingredients
- 4-6 Chicken Thighs, skin and bone in
- – Marinade –
- ¼ cup Fresh or Frozen Cranberries, finely chopped
- 4 Tbsp Olive Oil
- 1/3 cup White Wine Vinegar or White Wine
- 4 cloves of Garlic, chopped
- Salt and Pepper
- 1 Tbsp Brown Sugar
- 1 tsp Rosemary, chopped
- – Baking the Chicken –
- 1-2 Tbsp Olive Oil
- Salt and Pepper
- 2/3 – ¾ cups Fresh Cranberries
- 3 Sprigs of Rosemary
- A few tablespoons of Maple Syrup
Directions
- In a small food processor add in the cranberries, olive oil, white wine vinegar, garlic, salt and pepper, brown sugar and rosemary. Pulse several times until the mixture is blended well.
- In a dish, place the chicken, skin side up and pour the marinade over the chicken. Cover with plastic wrap and refrigerate for about 20-30 minutes
- Preheat the oven to 375 degrees. Remove chicken from the fridge. Remove the cranberry marinade from top of chicken into the dish. Pat chicken dry. Lightly salt and pepper chicken, drizzle olive oil over chicken. Add in the fresh cranberries and rosemary sprigs. For added citrus add a few slices of an orange around the chicken.
- Bake the chicken for about 25-30 minutes until almost done. Remove the dish. Lightly brush the tops of the chicken with maple syrup and place under the broiler for a few minutes until the skin is crispy and golden brown.
- Serve.
Enjoy ☺
Note: In the video I did, I didn’t add in oranges but I think it would be a nice addition to this dish.
