This is delicious, but it’s not a dieter’s delight. The onions and cranberries soak up all the tasty chicken fat that you would normally discard (or save for another use) after roasting the chicken.
Ingredients:
- 8 to 12 chicken pieces (any combination)
- 2 Tbs. olive oil
- 2 Tbs. fresh minced garlic
- 1 tsp. paprika
- 1 tsp. kosher salt (ignore if using kosher chicken)
- ½ tsp. fresh ground pepper or to taste
- ¼ tsp. cayenne pepper
- ½ tsp. dried thyme
- 4 cups chopped onions
- 1 cup dried cranberries
- ¼ cup lime juice
Directions:
Preheat oven to 400 degrees. Spread the onions over the bottom of an oiled roasting pan.
Place the chicken pieces in a large bowl and rub with the olive oil, then the garlic. Combine the spices and rub all over the chicken pieces. Arrange the chicken skin side up over the onions and roast, uncovered, for 30 minutes.
Remove the chicken from the roasting pan and stir the cranberries into the onions. Place the chicken back in the pan, skin side down and roast for 10 minutes more.
Turn the chicken over again, drizzle with the lime juice, and roast for 20 to 30 minutes more, until the top is nicely browned.
Serve immediately with the chicken arranged on a serving platter on a bed of the cranberry onions.
Serves 6 to 8
Bobbie's Best Recipes 