Rosemary Chicken with Cranberries

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

  • Enjoy!

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

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