Ingredients
- 1 Georges Farmers Market Whole Chicken, cut into pieces
- 2 cups fresh cranberries, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons light brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon chopped fresh rosemary
- 1/4 cup chicken broth
- 1 teaspoon Kosher salt
Preparation
- In a blender, combine 1/2 cup of the cranberries with 2 tablespoons oil, brown sugar, garlic powder, rosemary, chicken broth, and salt.
- Combine chicken pieces with marinade in a large covered bowl or ziploc bag and toss to coat. Refrigerate for 6-8 hours.
- Preheat the oven to 425°F. Scrap marinade off the top of the chicken and brush remaining oil on chicken skin. Season with Kosher salt and freshly ground black pepper. Add chicken to an oven-proof baking pan, skin side up Add remaining cranberries between chicken thighs.
- Roast chicken for 30-40 minutes, until the internal temperature of the chicken reaches 165°F.
- Remove from the oven, let rest for 5 minutes before serving.
- Garnish with fresh rosemary and serve with rosemary couscous or other desired sides.
