Cranberry Rosemary Roasted Chicken Pieces

  • Prep + Cook Time
    40 Minutes
  • Servings
Where to Buy


  • 1 Georges Farmers Market Whole Chicken, cut into pieces
  • 2 cups fresh cranberries, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chopped fresh rosemary
  • 1/4 cup chicken broth
  • 1 teaspoon Kosher salt


    1. In a blender, combine 1/2 cup of the cranberries with 2 tablespoons oil, brown sugar, garlic powder, rosemary, chicken broth, and salt.
    2. Combine chicken pieces with marinade in a large covered bowl or ziploc bag and toss to coat.  Refrigerate for 6-8 hours.
    3. Preheat the oven to 425°F.  Scrap marinade off the top of the chicken and brush remaining oil on chicken skin.  Season with Kosher salt and freshly ground black pepper.  Add chicken to an oven-proof baking pan, skin side up  Add remaining cranberries between chicken thighs.
    4. Roast chicken for 30-40 minutes, until the internal temperature of the chicken reaches 165°F.
    5. Remove from the oven, let rest for 5 minutes before serving.
    6. Garnish with fresh rosemary and serve with rosemary couscous or other desired sides.

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