Updated: Mar 27
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
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
Inspired by Wonky Wonderful
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