Cranberry Rosemary Chicken

This was the first recipe we tried in order to use up the cranberries in the fridge, and we're declaring it a keeper! We may have served it in February, but it would be the perfect dish for company during the Christmas holiday season.

Cranberry Rosemary Marinade

• 1/3 cup fresh cranberries
• 1/4 cup white wine or chicken broth
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup (or honey)
• 3 cloves garlic
• 1 teaspoon fresh rosemary leaves

Combine all ingredients in a blender or food processer and whirl until combined and mostly smooth.

Cranberry Rosemary Chicken

• 6 bone-in chicken thighs (leave the skin on)
• Cranberry Rosemary Marinade (see above)
• 1 tablespoon olive oil
• salt to taste
• 1/2 cup fresh cranberries
• 4 sprigs fresh rosemary
• 1 tablespoon maple syrup (or honey)

Place the chicken pieces in a baking dish and pour the marinade over them, making sure to coat evenly and thoroughly. Cover pan and set in refrigerator for 30 minutes to 24 hours. When ready to bake, remove and let rest on the counter for 30 minutes.

Carefully scrape marinade off chicken and into the pan, then brush chicken tops with olive oil and season with salt. Sprinkle the cranberries and rosemary into the marinade around the chicken. Bake, uncovered, at 375 degrees for 30-40 minutes, or until done.

Remove from oven, discard rosemary, set oven to broil, and brush chicken with maple syrup. Watching carefully, broil the chicken for a couple of minutes to crisp the skin. Remove from oven again, spoon marinade over the chicken and let rest for 3-5 minutes.

Serve warm, with additional fresh rosemary as garnish if desired.

It may not look as pretty when it's done cooking, but it certainly is delicious tasting.