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Rosemary Lemon Chicken

Rosemary Lemon Chicken with Cranberries is a fun, flavorful dinner idea with holiday flair. This easy dinner recipe is quick enough to enjoy on a busy weeknight and elegant enough for a Christmas Dinner Party. This recipe is dairy-free and gluten-free.

Rosemary Lemon Chicken

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Servings 0

Ingredients
  

  • 3 Cups Fresh Cranberries
  • 1/2 Cup Brown Sugar – light
  • 3 Tbsp. Balsamic – add more for later
  • 6 Pieces Bone-In Skin-On Chicken Thighs – I prefer to buy organic 2-3 Garlic Cloves – minced
  • Sea Salt and Freshly Ground Pepper – to taste
  • 3 Tbsp. Fresh Rosemary – chopped saving sprigs for garnish
  • 1 ⁄3 cup Extra-Virgin Olive Oil I used La Tourangelle Olive oil
  • 2 Lemons – juice of do not discard used lemon halves
  • 2 Tbsp. Pure Maple Syrup
  • 1 Small Yellow Onion chopped
  • 3 Celery Stalks chopped
  • 1 Cup Chicken Broth Fresh Rosemary Sprigs – for garnish

Instructions
 

  • In a small bowl, combine the cranberries, brown sugar, and 1 tbsp. Balsamic vinegar. Set aside.
  • Pat the chicken pieces dry. Rub olive oil over the entire chicken thigh. Then, rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins)— season well with salt and pepper.
  • Apply the rosemary to the chicken pieces on both sides and again underneath the skin. Make sure all the seasoning is tightly packed on the thighs. The olive oil will help this. You may want to add more if desired.
  • In a deep rectangular glass dish, mix the olive oil, lemon juice, and 2 tbsp balsamic vinegar. Now, add the chicken, celery, onions, used lemon halves, and maple syrup.
  • Work everything together with clean hands. Set aside to marinate for 15 minutes or so.
  • Preheat the oven to 400 degrees F.
  • Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 3 to 5 minutes. Turn over and brown on the other side.
  • Place the chicken, onions, celery, lemon halves, maple syrup, and any liquid from the marinade in a lightly oiled baking pan. Add 1⁄2 cup chicken broth, then add the sugared cranberries.
  • Bake in the 425 degrees heated-oven for 30 to 35 minutes or until the chicken is fully cooked through.
  • Place the chicken on a plate topped with the cranberry mixture. Garnish with chopped rosemary. Serve with a Citrus Salad with Avocado and Pomegranate Seeds and Jasmine Rice with Pine Nuts.
Tried this recipe?Let us know how it was!
Cheers, Laurie