Rosemary Chicken with Cranberries

INGREDIENTS:

• 2 boneless skinless chicken breast (or you can use a whole chicken)

• 3 tbsp Olive oil

• Generous pinch of salt

• 2 cups of Cranberries (fresh)

• 2 to 4 sprigs of rosemary, remove leaves from stem and chop up the leaves

For the Sauce:

• 3 tbsp Maple Syrup

• 3 tbsp Olive Oil

• 1/3 cup of White Wine (something like a Sauvignon Blanc)

• 3 cloves of garlic, chopped very fine or grated

• pinch of salt

Instructions:

• Preheat your oven to 375 F

• If using chicken breast, brown in a pan over high heat and transfer into a greased baking dish. If using a whole chicken place it on a roasting pan

• Salt the chicken

• Add the cranberries and rosemary to the roasting dish

• In a small bowl, whisk together sauce ingredients and drizzle over the chicken

• Cover the dish with foil and bake for 35 minutes.

• Remove the foil and bake for an additional 15 to 20 minutes minutes until the internal temperature has reached 165 F (thickest part of the chicken breast or the inside thigh if using a whole chicken)

• Let the meat rest for 10 minutes before slicing

• Top the meat with the cranberries and liquid from the roasting pan

• Serve with salad or vegetables

• Enjoy!

#chicken #dinner #grainfree #wholefoods #rosemary #cranberries

Inspired by Wonky Wonderful

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