Yield: 6-8
SMF Kitchen
@smfchicken
00:20
Prep
02:00
Cook
02:20
Total Time
Ingredients & Directions
Directions
Roasted Rosemary Chicken with Cranberries
2 cups
Fresh cranberries
1/3 cup
Brown sugar
5 tablespoons
White wine vinegar, divided
1 whole
Springer Mountain Farms Roasting Chicken with Pop-Up Timer
1 tablespoon
Garlic powder
Salt & pepper, to your liking
1 1/2 tablespoons
Fresh rosemary, chopped (or 1 1/2 teaspoons dried)
1 teaspoon
Sweet paprika
1/3 cup
Olive oil
Juice of 1 lemon (keep lemon halves to add to pan for cooking)
1
Yellow onion, roughly chopped
2
Celery stalks, roughly chopped
1/2 cup
Chicken broth
- In a small bowl, combine the cranberries, brown sugar and 3 tablespoons of the white wine vinegar; set aside.
- Preheat the oven to 350°F.
- Pat chicken dry and place in a roasting pan or dish.
- Combine the garlic powder, salt, pepper, fresh rosemary and paprika in a small bowl and mix to combine.
- In another small bowl, mix together the olive oil, lemon juice and 2 remaining tablespoons of white wine vinegar, mix to combine and brush over the skin of the whole chicken; rub the seasoning/herb mixture all over the skin of the chicken.
- Spoon cranberry mixture around the chicken and add the chopped onions and celery.
- Place lemon halves around the cranberry mixture in the pan.
- Roast in the oven until the internal temperature reaches 165°F in the thickest part of the thigh.* (Calculate about 20 minutes per pound of chicken.)
- Let rest 10 to 15 minutes before carving.
- Spoon cranberries and pan dripping over the carved slices if desired.
*Our roasters have a pop up timer, but we recommend you still check to make sure the internal temperature reaches 165°F on an instant read thermometer.
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Roasted Rosemary Chicken With Cranberries
SMF Kitchen
@smfchicken
Yield: 6-8
00:20
Prep
02:00
Cook
02:20 Total Time
Ingredients
Directions
Roasted Rosemary Chicken with Cranberries
2 cups
Fresh cranberries
1/3 cup
Brown sugar
5 tablespoons
White wine vinegar, divided
1 whole
Springer Mountain Farms Roasting Chicken with Pop-Up Timer
1 tablespoon
Garlic powder
Salt & pepper, to your liking
1 1/2 tablespoons
Fresh rosemary, chopped (or 1 1/2 teaspoons dried)
1 teaspoon
Sweet paprika
1/3 cup
Olive oil
Juice of 1 lemon (keep lemon halves to add to pan for cooking)
1
Yellow onion, roughly chopped
2
Celery stalks, roughly chopped
1/2 cup
Chicken broth
- In a small bowl, combine the cranberries, brown sugar and 3 tablespoons of the white wine vinegar; set aside.
- Preheat the oven to 350°F.
- Pat chicken dry and place in a roasting pan or dish.
- Combine the garlic powder, salt, pepper, fresh rosemary and paprika in a small bowl and mix to combine.
- In another small bowl, mix together the olive oil, lemon juice and 2 remaining tablespoons of white wine vinegar, mix to combine and brush over the skin of the whole chicken; rub the seasoning/herb mixture all over the skin of the chicken.
- Spoon cranberry mixture around the chicken and add the chopped onions and celery.
- Place lemon halves around the cranberry mixture in the pan.
- Roast in the oven until the internal temperature reaches 165°F in the thickest part of the thigh.* (Calculate about 20 minutes per pound of chicken.)
- Let rest 10 to 15 minutes before carving.
- Spoon cranberries and pan dripping over the carved slices if desired.
Reviews
Overall Rating
Jackie
1 month ago
Hi
Where is the rest of the instructions for this recipe.
Springer Mountain Farms
4 weeks ago
Hi Jackie! Thanks for alerting us to this error. The recipe has been updated to include the final instructions on roasting the chicken.
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