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A skillet filled with roasted Cranberry Lemon Chicken, garnished with lemon slices, cherry tomatoes, red cranberries, and fresh rosemary sprigs. A serving spoon rests inside the pan. The dish looks vibrant and appetizing.
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Cranberry Lemon Chicken

Looking for a fresh and flavorful way to use cranberries during cranberry season? This cranberry lemon chicken is a bright, festive twist, perfect for everything from weeknight dinners to small holiday gatherings.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Cranberry Lemon Chicken
Servings: 6
Calories: 151kcal

Equipment

Ingredients

  • 10 Chicken tights
  • 1 tbsp Parika
  • 2 tbsp Coconut sugar or brown sugar
  • 1 Onion
  • 2 tbsp Garlic minced
  • 2 tbsp Olive oil
  • 2 cups Cranberries fresh or frozen
  • 1 lbs Cherry tomatoes
  • 4 Lemons cut in a half
  • 2 oz Rosemary
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt
  • 2 tbsp Apple cider vinegar
  • 1/2 cup Bone broth or chicken stock

Instructions

  • Marinate the chicken with salt, black pepper, olive oil, apple cider vinegar, garlic, paprika, and coconut sugar in a ziplock bag, and leave it in the fridge for 2 hours.
    2. Preheat the oven to 375°F.
    3. Sautée the chicken with the onion until golden brown - 5 minutes on each side.
    4. Toss in your cherry tomatoes, rosemary, half of the cranberries, and sliced lemon.
    5. Add broth.
    6. Transfer the chicken to the oven and bake it for 1 hour.
    7. Add the rest of the cranberries 20 minutes before the chicken is done.

Nutrition

Calories: 151kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 226mg | Potassium: 423mg | Fiber: 8g | Sugar: 9g | Vitamin A: 702IU | Vitamin C: 68mg | Calcium: 161mg | Iron: 4mg