Cran-Rosemary One Pan Chicken

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Make 6 Servings Prep Time: 10 min Cook Time: 30 min Total Time: 40 min

Ingredients for the Marinade:

2 Tbs of olive oil

2 Tbs of coconut aminos

2 Tbs of pure maple syrup

1/4 cup of dry white wine (optional)

1/3 cup of fresh cranberries

3 cloves of garlic

1-2 tsp of fresh rosemary

Ingredients for the Chicken:

3 pounds of bone in skin on chicken thighs

1 Tbs of olive oil

1/2 cup of fresh cranberries

4 sprigs of fresh rosemary

1 Tbs of pure maple syrup

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Directions:

For the marinade combine all ingredient into a high powered blender. Blend until smooth. Place chicken thighs in a 9x13 pan and pour marinade until all chicken is covered. Cover pan and place In the refrigerator. Allow chicken thighs to marinate it least 30 minutes. I like to marinate them overnight.

30 minutes before baking take baking dish out of the refrigerator and let stand till room temp. Preheat your oven to 375˚F. Take a spoon and scrape away the marinade from the chicken skin, leaving it in the baking dish. Brush skins with olive oil and season with salt and pepper. Sprinkle the fresh cranberries over the chicken thighs. Place the rosemary sprigs around the chicken.

Bake for 22 minus the remove from oven and preheat your broiler. Make sure you move your oven rack about 10 inches away from the broiler so when you place the chicken in they get an even browning. Discard the rosemary and bush the chicken skins with pure maple syrup. Place chicken under the broiler for 5-7 minutes or until the skin Is crispy. Watch your chicken carefully to make sure that they do not burn. Remove from the oven and spoon cranberry sauce that is in the pan on top of the chicken. Serve immediate with plenty of sauce.

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Macros:

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Notes:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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