Cranberry Rosemary Chicken
This mouthwatering cranberry rosemary chicken combines the savoury with the sweet and tart flavours, all infused with the aromatic. Delicious!
Ingredients
- For the marinade
- ⅓ cup cranberries fresh or frozen
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 3 garlic cloves
- 1 tsp fresh rosemary
- ¼ cup white wine
- For the dish
- 1.3 kg chicken thighs bone-in and skin on
- 1 tbsp olive oil
- salt
- ½ cup cranberries
- 4 sprigs fresh rosemary
Instructions
- Prepare the marinade: place all the ingredients in the jug of your blender and blend everything until smooth.
- Lay your chicken thighs, skin up, in an oven dish and spread the marinade all over it.
- Marinade for at least 45 minutes in the fridge, or even overnight for full flavour.
- When ready to bake, let it come to room temperature and scrape off the marinade.
- Move the chicken in a baking dish and brush the skin with olive oil, then add a bit of salt to it. Add both the cranberries and rosemary as well, on top of the chicken.
- Bake at 180C uncovered for 35-40 minutes, or until cooked through, then brush with 1 tablespoon of maple syrup and broil for a further 5 minutes.
- Serve immediately with sides of your choice.