Garlic Rosemary Chicken with Cranberries #Christmas #dinner

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There is nothing better in my book than a simple one-pan roast chicken. All the comfort with a little work. And that's what we have in today's easy garlic rosemary chicken ... except with great fanfare using cranberries! Be sure to see photos of the steps below the recipe.

As far as the role of the beautiful cranberry go, I'm not even going to the lengths of making cranberry sauce as I have for this lamb recipe. But for  "rest " the tartness of cranberries, I mixed with sugar and a little white wine vinegar.

Once roast chicken with rosemary and everything else, cranberry topping make excellent, juicy and even a little sweet. Plus, the merrier!

MATERIALS

• 2 cups fresh cranberries
• 1/3 cup brown sugar
• 2-3 tbsp white wine vinegar, more to you later
• 6 pieces of bone in, skin on the chicken (I used 2 chicken breasts and thighs, 4)
• 6-8 garlic cloves, minced
• Salt and pepper
• 1 1/2 Tbsp chopped fresh rosemary
• 1 tsp sweet paprika
• 1/3 cup extra virgin olive oil Private Reserve
• 1 lemon, juice (do not throw away used lemons section)
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1/2 cups chicken broth or water
• More fresh rosemary for garnish

INSTRUCTIONS

1. In a small bowl, combine cranberries, sugar, and white wine vinegar. Set aside for now.
2. Pat dry the chicken pieces. Rub the chicken with chopped garlic on both sides (make sure to apply some garlic under the skin of the chicken). Season with salt and pepper. Combine the rosemary and paprika then goes for the chicken pieces on both sides and again under the skin.
3. In a large bowl or deep enough dish, mix the olive oil, lemon juice and white wine vinegar 2 tbsp. Now add the chicken, celery, onion, and lemon used parts. Work everything together with clean hands. Set aside to marinate for 15 minutes or more.
4. Preheat the oven to 425 degrees f.
5. Heat 1 tbsp olive oil in a skillet. Place the skin side of the chicken to brown on medium-high for 5 minutes. Turn on over and Brown the other side.
6. Place chicken, onion, celery, lemon pieces and any liquid from the marinade in a lightly oiled roasting pan likethis one. Add 1/2 cups water or chicken broth, then add the sugared cranberries.
7. Bake at 425 degrees F preheated oven for 35-40 minutes or until chicken until fully cooked. Serve hot with rice and your favorite salad to Lebanon.

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