ORANGE CRANBERRY ROAST CHICKEN WITH ROSEMARY BALSAMIC BUTTER

This crazy delicious Orange Cranberry Roast Chicken is covered with rosemary balsamic butter to keep it tender and juicy. It's a super easy to make and healthy recipe that is as perfect for a weekend dinner as it is for a special holiday meal.
This cranberry roast chicken could easily be cranberry roast turkey if you let it hand out in your oven a little longer. Or you could simply roast a couple of chickens if you're cooking for a crowd. Either way, sitting your bird on a bed of cranberries and oranges and smothering it with rosemary balsamic butter is totally the way to go.
This cranberry roast chicken is as good as it sounds. The cranberries cook into a kind of cranberry sauce for the chicken that you can spoon on top when you serve it. So good!
ORANGE CRANBERRY ROAST CHICKEN WITH ROSEMARY BALSAMIC BUTTER

INGREDIENTS:

  • 2 cups cranberries (fresh or frozen)
  • A few sprigs of rosemary
  • 1 3-lb. whole chicken
  • 1 large orange

ROSEMARY BALSAMIC BUTTER:

  • 2 teaspoons rosemary
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, softened (use ghee for Whole30)
  • 1 tablespoon reduced balsamic vinegar
  • Zest from 1 orange (use the orange you'll use for the chicken)
ORANGE CRANBERRY ROAST CHICKEN WITH ROSEMARY BALSAMIC BUTTER


INSTRUCTIONS

  1. Preheat the oven to 420 degrees. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.
  2. Mix the Rosemary Balsamic Butter ingredients together in a small bowl. Spread the butter under the skin of the chicken, being careful not to break the skin.
  3. Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.
  4. Roast the chicken for 45 mins then reduce the heat to 350 and continue roasting for another 45 mins.
  5. Remove the chicken from the pan and serve with the cranberries spooned over the top.

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