Sheet Pan Rosemary Garlic Cranberry Chicken

35 - 40 min
6 servings
$1.37/serving

Perfectly Balance Your Plate

Serve with 1 cup steamed veggies and ¹⁄₂–1 cup mashed potatoes.

Ingredients

2 lbs (900 g) bone-in, skin on chicken, such as thighs or breasts, about 6 pieces

1 tbsp olive oil

2 tbspRosemary Garlic Seasoning

1 ¹⁄₂ cups fresh or frozen cranberries

1 lemon or orange

Toppings (optional): fresh rosemary sprigs

Preparation

Preheat oven to 425° F.
Using a paper towel, pat chicken dry. Coat with oil. Generously rub with seasoning, getting some underneath the skin, as able. Place on ¹⁄₄ Sheet Pan lined with ¹⁄₄ Sheet Pan Liner.
Add cranberries, placing between chicken pieces to keep as much of the chicken skin exposed as possible.
Slice lemon or orange into wedges; tuck into pan with chicken.
Bake 30–35 min or until chicken is cooked through.

Nutritional Information

Per serving: Calories 240, Fat 15 g (Saturated 4 g, Trans 0.1 g), Cholesterol 115 mg, Sodium 90 mg, Carbohydrate 5 g (Fibre 2 g, Sugars 1 g), Protein 20 g.