Cranberry Chicken Recipe
These delicious Cranberry Chicken Thighs are coated in a cranberry and rosemary puree that keeps them moist and flavorful.
Servings: 6
Calories: 404kcal
Ingredients
- ½ cup cranberries, fresh or frozen
- 2 Tablespoons olive oil
- 2 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- 3 cloves of garlic
- 1 teaspoon fresh or dry rosemary
- ¼ cup chicken broth
- 6 chicken thighs, bone-in skin on
- 1 Tablespoon olive oil
- Salt and pepper to taste
- 4 sprigs of rosemary
Instructions
- Preheat the oven to 425 degrees F.
- Combine the cranberries, olive oil, soy sauce, brown sugar, garlic, rosemary, and chicken broth in a food processor or blender. Blend until mostly smooth.
- Place the chicken in a casserole dish and spoon the cranberry mixture over the top. Then garnish with Rosemary sprigs.
- Bake in a 425-degree heated oven for 45 minutes until the chicken is fully cooked through and a meat thermometer inserted in the center reads 165 degrees F.
Notes
You can store leftover baked cranberry chicken in the refrigerator in an airtight container for up to 3 days.
Nutrition
Calories: 404kcal | Carbohydrates: 6g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 484mg | Potassium: 329mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg