Cranberry & Rosemary Chicken

FOR MARINADE:

• 1/4 Cup cranberries, thawed or fres

• 2 Tbsp Rosemary Agrumato Olive Oil

• 2 Tbsp Soy Sauce or coconut aminos

• 3 cloves garlic, minced

• 1/4 Cup Cranberry-Pear White Balsamic

CHICKEN:

• 2-3 lbs chicken thighs or legs, bone in, skin on

• 1 Tbsp Rosemary Agrumato Olive Oil

• 1/3 Cup cranberries, fresh or frozen

• 4 sprigs of rosemary

• 2 Tbsp Cranberry-Pear White Balsamic

DIRECTIONS:

• Using a food processor, blend all marinade ingredients together.

• Place chicken in a 9x13 or other suitable-sized baking dish in one layer.

• Pour the marinade over the chicken, spread and cover all the chicken - both sides. Refrigerate & marinate for 30 minutes or up to 24 hours.

• Remove chicken from the fridge 30 minutes before cooking, letting it get close to room temperature before cooking.

• Preheat your oven to 375 degrees F.

• Use a spoon to scrape the marinade off the top of the chicken. Brush the skins with the Tbsp of Rosemary Olive Oil and season with the Favuzzi salt. Sprinkle the cranberries evenly on top. Place 4 small sprigs of rosemary around the chicken.

• Bake for 22 minutes, or until the proper temperature is reached. Remove from the oven and preheat your broiler.

• Discard the rosemary sprigs, then brush the chicken skins with the 2 Tbsp Cranberry-Pear White Balsamic Vinegar. Place the chicken under the broiler, about 10 inches from the element, for 5-7 minutes. Keep an eye on it, that it doesn't burn!

• Remove from oven and serve the chicken with the sauce, extra sprigs of rosemary, and a few cracks of fresh peppercorn if desired.