Cranberries and rosemary are both holiday staples and they can make any dish interesting, so use them as often as you can!
Marinade
- ⅓ cup Cranberries, fresh
- 2 tbs Olive oil or avocado oil
- 2 tbs Coconut aminos or soy sauce
- 2 tbs Maple syrup
- 3 cloves Garlic
- 1 tsp Rosemary leaves, fresh
- ¼ cup Dry white wine
Chicken thighs
- 3 lbs Chicken thighs, bone-in, skin-on (approximately 6)
- 1 tbs Olive oil or avocado oil
- Salt to taste
- ½ cup Cranberries, fresh
- 4 sprigs Rosemary, fresh/ plus more for garnish, if desired
1 Combine all marinade ingredients in food processor or blender and process until smooth. Place chicken, skin side up, in a 9×13-inch baking dish and pour marinade over, spreading to coat chicken evenly. Cover and marinate in the fridge at least 30 minutes; up to 24 hours.
2 30 minutes before baking, remove the dish from oven and let stand at room temperature.
3 Preheat oven to 375º. With a spoon, scrape marinade from the chicken skin, leaving in the baking dish. Brush skins with 1 tablespoon olive oil, and season skins with plenty of salt. Sprinkle ½ cup of fresh cranberries and 4 sprigs of rosemary around chicken thighs.
4 Bake for 22 minutes, then remove from oven and preheat broiler. Discard cooked rosemary sprigs.
5 Brush 1 tablespoon maple syrup over chicken thighs. Place under broiler, about 10 inches from the heating element, and broil 5 to 7 minutes or until skin is crispy and darkening in places. Move the dish around to brown evenly if necessary.
6 Remove from oven and spoon cranberries and sauce on top of chicken. Garnish with fresh rosemary sprigs and serve immediately with plenty of sauce.
Serves 2-3 | Prep Time 90 mins