Cranberry Rosemary Chicken


  • 1/3 cup fresh cranberries
  • 2 TBS olive oil
  • 2 TBS soy sauce
  • 2 TBS maple syrup
  • 3 cloves garlic
  • 1 tsp. fresh rosemary
  • 1/4 cup dry white wine


  • 3 lb. (about 6 pieces) chicken thighs, bone-in and with skin
  • 1 TBS olive oil
  • Salt
  • 1/2 cup fresh cranberries
  • 4 sprigs of rosemary
  • 1 TBS maple syrup

Combine all marinade ingredients in food processor or blender and process until smooth. Place chicken, skin side up, in a 9 x 13 baking dish and pour marinade over chicken spreading to coat evenly. Cover and marinade in the refrigerator for at least 30 minutes or up to 24 hours. Before baking, remove from refrigerator and allow to reach room temperature, about 30 minutes.

Preheat oven to 375 degrees. Using a spoon, scrape the marinade from the chicken, leaving it in the baking dish. Brush the thigh skins with 1 tablespoon of olive oil and season skins with salt. Spread a half cup of fresh cranberries and 4 sprigs of rosemary around the chicken thighs. Bake for 20-23 minutes; then, remove from oven and preheat the broiler. Discard cooked rosemary sprigs.

Brush 1 tablespoon maple syrup over the thighs. Place under broiler, about 10 inches away from the heating element and broil for 5-7 minutes or until the skin is crispy. Do not allow to burn. If necessary, move the pan around to brown evenly.

Remove from oven and plate chicken. Spoon the cranberries and sauce on top of chicken. Garnish with fresh rosemary sprigs and serve warm. The more sauce the better!