Cranberry Rosemary and Maple One Pan Chicken
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- 3 pounds of bone-in-skin-on chicken thighs
- 3/4 cup fresh cranberries
- 3 garlic cloves
- 1 tsp fresh leaves of rosemary
- 4 sprigs of fresh rosemary
- 3 tbsp maple syrup
- salt
- 1/4 cup dry white wine
Directions:
- Combine all of the ingredients into a food processor or blender and process until smooth.
- Place chicken, skin up, in a 9 x 13″ baking dish and pour marinade over to evenly coat the chicken
- Remove chicken for 30 minutes from refrigerator before cooking and let stand at room temperature
- Preheat oven to 375 degrees
- Remove the marinade from chicken skin, leave it in dish, and spread olive oil on chicken
- Garnish with 1/2 cup of fresh cranberries, rosemary sprigs and salt
- Bake for approximately 25 minutes
- Discard rosemary sprigs and preheat broiler
- Brush 1 tablespoon of maple syrup over chicken and place under broiler
- Broil for 5-7 minutes or until skin is crispy
- Remove from oven and spoon cranberries and sauce on top of chicken
- Garnish with fresh rosemary sprigs and serve immediately
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