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Home » Garlic Rosemary Chicken with Cranberries

Garlic Rosemary Chicken with Cranberries

91 Comments

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There is nothing better in my book than a simple one-pan baked chicken. All the comfort with little work. And that’s what we have in today’s easy garlic rosemary chicken…except with an added festive twist using cranberries! This roasted chicken is both super tasty and show-stopping. Step photos show you how to make this easy rosemary chicken!

Garlic Rosemary Chicken with Cranberries | The Mediterranean Dish. All the comfort in this easy one-pan rosemary chicken. The chicken pieces are rubbed in lots of garlic and fresh rosemary, then marinated in citrus and olive oil along with onions and celery. And the cranberry topping takes it to another level! Step-by-step tutorial on TheMediterraneanDish.com Frugal holiday dinner!

Every cook should have several chicken recipe in her arsenal.  In fact, more than one rosemary chicken recipe is even better, right?!

Time for a confession. I was craving this easy rosemary roasted chicken and potato dinner, when I came up with today’s recipe. But upon examining a bag of cranberries that sat idly on my kitchen counter, I decided to take a more festive direction and create this  garlic rosemary chicken with cranberries. So here we are!

Garlic Rosemary Chicken with Cranberries | The Mediterranean Dish. All the comfort in this easy one-pan rosemary chicken. The chicken pieces are rubbed in lots of garlic and fresh rosemary, then marinated in citrus and olive oil along with onions and celery. And the cranberry topping takes it to another level! Step-by-step tutorial on TheMediterraneanDish.com Frugal holiday dinner!

Why this Rosemary Chicken works?

The flavor stars here are decidedly Mediterranean: garlic, rosemary, and citrus. First, lots of garlic and fresh rosemary and a little paprika make a simple rub for the chicken.  Then, for just a few minute, the rosemary chicken sits in a marinade of citrus and olive oil with onions and celery.

Seasoned rosemary chicken pieces marinating in a large bowl

As far as the role of the pretty cranberries goes, I did not even go to the length of making a cranberry chutney as I have for this lamb recipe. But to “break” the tartness of the cranberries, I mixed them with brown sugar and  a hint of white wine vinegar and let them marinate for a bit.

Once baked with the rosemary chicken, the cranberries make an excellent, juicy, and even slightly sweet topping. Plus, festive!

fresh cranberries marinating in a bowl with brown sugar and vinegar

Can I use boneless chicken to make this?

For those who much prefer using boneless chicken, you absolutely can. Christopher, one of our readers tried it with boneless chicken. Here is what he recommends: bake 26 minutes in the oven after browning the chicken pieces for more like 3 1/2 minutes on each side.

Garlic Rosemary Chicken with Cranberries | The Mediterranean Dish. All the comfort in this easy one-pan rosemary chicken. The chicken pieces are rubbed in lots of garlic and fresh rosemary, then marinated in citrus and olive oil along with onions and celery. And the cranberry topping takes it to another level! Step-by-step tutorial on TheMediterraneanDish.com Frugal holiday dinner!

Print
Garlic Rosemary Chicken with Cranberries | The Mediterranean Dish. All the comfort in this easy one-pan rosemary chicken. The chicken pieces are rubbed in lots of garlic and fresh rosemary, then marinated in citrus and olive oil along with onions and celery. And the cranberry topping takes it to another level! Step-by-step tutorial on TheMediterraneanDish.com Frugal holiday dinner!

Garlic Rosemary Chicken with Cranberries


★★★★★

4.9 from 16 reviews

  • Author: The Mediterranean Dish
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6
  • Category: Entree
  • Method: Roasted
  • Cuisine: Mediterranean
Print Recipe
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Description

Showstopping rosemary chicken roasted with cranberries.


Ingredients

  • 2 cups fresh cranberries
  • 1/3 cup brown sugar
  • 2-3 tbsp white wine vinegar, more for later
  • 6 pieces bone-in, skin on chicken (I used 2 chicken breasts and 4 thighs)
  • 6-8 garlic cloves, minced
  • Salt and pepper
  • 1 1/2 tbsp chopped fresh rosemary (or 1 1/2 tsp dry rosemary)
  • 1 tsp sweet paprika
  • 1/3 cup Private Reserve extra virgin olive oil
  • 1 lemon, juice of (do not discard used lemon halves)
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1/2 cup chicken broth or water
  • More fresh rosemary for garnish

Instructions

  1. In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
  2. Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
  3. In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
  4. Preheat the oven to 425 degrees F.
  5. Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
  6. Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan likethis one. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
  7. Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.

Notes

  • Cook’s Tip: For those who much prefer using boneless chicken, you absolutely can. Christopher, one of our readers tried it with boneless chicken. Here is what he recommends: bake 26 minutes in the oven after browning the chicken pieces for more like 3 1/2 minutes on each side.
  • Recommended for this Recipe: Private Reserve extra virgin olive oil (from organically grown and processed koroneiki olives). And from our all natural and organic spice collections: sweet paprika and rosemary (if not using fresh rosemary.)

Keywords: Rosemary Chicken

Did you make this recipe?

Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish

 

 

 

Recommended for this recipe: Cast Iron Baking Pan 

Garlic Rosemary Chicken with Cranberries | The Mediterranean Dish. All the comfort in this easy one-pan rosemary chicken. The chicken pieces are rubbed in lots of garlic and fresh rosemary, then marinated in citrus and olive oil along with onions and celery. And the cranberry topping takes it to another level! Step-by-step tutorial on TheMediterraneanDish.com Frugal holiday dinner!

Filed Under: Entree Tagged With: Chicken, cranberries, gluten free, rosemary

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  1. Mandi says

    December 29, 2018 at 2:31 pm

    I’m planning to make this tomorrow, but don’t have white wine vinegar…..I have regular vinegar, apple cider vinegar, or Chardonnay! What would you recommend as a substitute ?

    Reply
    • Suzy Karadsheh says

      December 30, 2018 at 10:23 am

      Hi Mandi, chardonnay would work better if you’re looking to substitute the white wine vinegar.

      Reply
  2. Christopher Fuentes says

    December 28, 2018 at 12:41 am

    Suzy! I made this for my Christmas dinner centerpiece and it was beautiful, delicious and loved by everyone. Thank you so much! My wife strongly prefers only to eat boneless chicken, so I used 26 minutes in the oven after browning for more like 3 1/2 minutes on each side. Also, I had pulled my cranberries out of my freezer, so I let the marinade a little longer in the sugar and vinegar so they could thaw as well. Very much worth the little bit of effort and perfect for a holiday dish!!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 30, 2018 at 10:27 am

      Christopher, thank you so much for sharing! I’m going to add your note re using boneless chicken for those who prefer!

      Reply
  3. Mary says

    December 26, 2018 at 8:31 pm

    Hi Suzy,

    I made this for Christmas Day dinner 2018 for 10 … it was a really lovely recipe and went down really well with all present. Thank you so much

    ★★★★★

    Reply
  4. Cheryl says

    December 26, 2018 at 10:44 am

    Made this for our Christmas dinner!
    Oops just like your picture and oh so scrummy! I’ll definitely make it again but I think I may up the brown sugar or cut back on cranberries! The smell of it cookies was amazing! Thank you for,this delicious recipe!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 26, 2018 at 1:03 pm

      Awesome! Thank you so much for sharing

      Reply
  5. Avid says

    December 20, 2018 at 9:11 am

    Wondering how long I would cook if I double the receipe and substitute skinless boneless chicken? Thank you in advance. Looks delicious!

    Reply
    • Suzy Karadsheh says

      December 21, 2018 at 11:02 am

      Hi Avid, it really depends on your oven. The rule of thumb is that the chicken’s internal temperature needs to register at a minimum of 165 degrees F.

      Reply
  6. Bibiana says

    December 17, 2018 at 11:15 am

    Can I marinate the chicken night before and leave it over night?

    Reply
    • Suzy Karadsheh says

      December 17, 2018 at 3:11 pm

      It’s not necessary to do that, but you can…be sure to refrigerate the chicken in a non-reactive tight-lid container.

      Reply
  7. Alice says

    December 15, 2018 at 1:48 pm

    The chicken was very delicious and will definitely be making it again. I do have a question about the white wine vinegar though. You indicate 2 -3 tablespoons. Does that mean you use 1 1/2 tablespoons for the cranberries and 2 tablespoons for the marinade?

    ★★★★★

    Reply
  8. Rosemary says

    December 14, 2018 at 9:00 pm

    Can I do this with a whole oven roaster?

    Reply
    • Suzy Karadsheh says

      December 17, 2018 at 3:20 pm

      Hi Rosemary, for this particular recipe, it’s best if you can use pieces rather than a whole bird (I hope I read the question correctly.)

      Reply
  9. Amy Hall says

    December 10, 2018 at 12:34 pm

    Do I have to use bone in skin on chicken or will boneless chicken breast due?

    Reply
    • Suzy Karadsheh says

      December 11, 2018 at 2:14 pm

      Hi Amy, you can use boneless chicken breast if you really like, but you’ll need to adjust the cooking time accordingly. I find the bone-in chicken is good in this recipe; doesn’t dry out easily.

      Reply
  10. JAMIE CARLSON says

    December 9, 2018 at 10:20 pm

    I followed the recipe exactly but ended up with a lot of extra liquid after cooking? Any advice?

    Reply
  11. Barbara says

    December 8, 2018 at 9:11 pm

    Absolutely delicious, I served it with roasted Brussel sprouts & mashed potatoes.

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 9, 2018 at 8:58 am

      That’s awesome, Barbara! I love the sides you added!

      Reply
  12. Daryl Brown says

    December 7, 2018 at 8:45 pm

    I enjoyed this dish and found the cranberries refreshingly tart. It looked very festive too,

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 8, 2018 at 12:17 pm

      Thanks for giving it a try, Daryl!

      Reply
  13. Emily Owens says

    December 3, 2018 at 6:21 pm

    I can’t believe how simple and beautiful this meal turned out!!! On top of that, it’s yummy, festive AND my kids eat it!!! Thanks, Suzy, as always for an amazing recipe!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 11, 2018 at 2:22 pm

      Awwww. Thanks so much, sweet Emily! I am so so glad y’all enjoyed it.

      Reply
  14. loriann dyer says

    November 29, 2018 at 3:25 pm

    Love this recipe, I highly recommend making it with large seedless grapes when Cranberries are not in season. Omit the sugar replace the vinegar with white wine.

    Reply
    • Suzy Karadsheh says

      November 30, 2018 at 10:28 am

      Yes, if you are not using cranberries, you won’t need the sugar. The main reason for the brown sugar here is to tame the sourness of cranberries.

      Reply
  15. Ashley says

    November 27, 2018 at 11:35 am

    Do you think it could be prepared the night before then just baked on Christmas morning?

    ★★★★

    Reply
    • Suzy Karadsheh says

      November 30, 2018 at 10:27 am

      Yes!that should work!

      Reply
  16. AshleyRutledge says

    February 5, 2018 at 9:24 am

    Making this for the second time! Any suggestions on side dishes?

    ★★★★★

    Reply
    • Suzy Karadsheh says

      February 5, 2018 at 11:51 am

      Awesome, Ashley! How about Greek roasted potatoes? Heres a recipe we love: https://www.themediterraneandish.com/roasted-greek-potatoes/

      Reply
    • loriann dyer says

      November 29, 2018 at 3:26 pm

      Fresh green beans, a simple salted bean is perfect with the big flavors of the chicken.

      ★★★★★

      Reply
      • Suzy Karadsheh says

        November 30, 2018 at 10:27 am

        Yes! Great suggestions, Loriann!

        Reply
  17. Ruth C.W. says

    January 12, 2018 at 6:24 am

    Delicious.?

    Reply
    • Suzy Karadsheh says

      January 12, 2018 at 10:16 am

      Glad you liked it, Ruth!

      Reply
  18. Phronsie says

    January 3, 2018 at 10:55 am

    I love your recipes, so healthy! Just a request though; when specifying “One lemon” or “A large onion”, etc. In a recipe, varies greatly at the supermarket. Lemons can vary from very small to large ones and make an inpact on the recipes’ end result, as well as onions celery, etc. Could you possibly made the measurements in teaspoon, cup, or more exact?
    I love your healthy recipes.

    Reply
    • Suzy Karadsheh says

      January 3, 2018 at 3:13 pm

      Thank you, Phoronsie! I appreciate your kind note and the feedback 🙂

      Reply
  19. Suzan Wilson says

    December 30, 2017 at 11:54 pm

    Made this for a large group so used skin in/bone in light and dark pieces. Used more garlic, rosemary and left out the celery. Used 3 Meyer lemons with rinds. Marinated the crannberries for a couple of hours, stirring occassionally. Served with the Lenanese rice. Everybody raved.

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 31, 2017 at 8:55 am

      That’s awesome, Suzan! Thanks so much for sharing!!!

      Reply
  20. Karen schneiider says

    December 30, 2017 at 1:04 pm

    Loved it and so did my guests it was a great Christmas dish we served with oven roasted pop tatie so fresh carrots with a honey sauce and germ beans done in parmigiana cheese and bread crumbs he’s presentation and color so good leftovers even tasted better although not much left we used boneless breasts on the thicker side

    Reply
    • Suzy Karadsheh says

      December 31, 2017 at 8:58 am

      Karen, thank you so much for taking the time to share! I am so glad you enjoyed it! Happy New Year!

      Reply
  21. Crystal says

    December 28, 2017 at 5:44 pm

    Would it be possible to use this on a whole chicken?

    Reply
    • Suzy Karadsheh says

      December 31, 2017 at 9:06 am

      Hi Crystal. Apologies, I just saw your comment…I am not able to get to each comment on the day it’s posted, sometimes. Yes, you can use whole chicken, although I would cut the chicken up into portions.

      Reply
  22. Amber says

    December 24, 2017 at 8:59 pm

    Oh my goodness I made this for my in-laws for my first Christmas eve dinner that I have prepared and it was wonderful! Everyone loved it!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 27, 2017 at 2:53 pm

      Amber, I am so so glad to hear it! Merry Christmas!

      Reply
  23. Antje says

    December 24, 2017 at 2:02 am

    Hello Suzy, I’m making this dish for Christmas Eve dinner. Is there a limit to how long I should marinate the chicken?

    Reply
    • Suzy Karadsheh says

      December 27, 2017 at 2:50 pm

      Hi there, Antje! Great question. As you can imagine, I was off on Christmas eve and Christmas day to be with my family. I am sorry I missed your question. You can marinate the chicken overnight.

      Reply
  24. Karen says

    December 23, 2017 at 10:12 pm

    I am also cooking for dinner for a party of 20. Can you use a baking sheet instead?

    Reply
    • Suzy Karadsheh says

      December 27, 2017 at 2:51 pm

      Hi Karen! I am not sure why my answer hadn’t gone through before, but yes, you should be able to use whichever pan works for the amount of chicken you have. I hope you all enjoyed it.

      Reply
  25. Hunter says

    December 23, 2017 at 7:26 pm

    This looks absolutely amazing ! Any suggestions if I was to make this in a slow cooker ?

    Reply
    • Suzy Karadsheh says

      December 23, 2017 at 8:04 pm

      Hi Hunter, I have not tried this in the slow-cooker but I imagine it’s possible. I’d say, still sear the chicken to brown the skins first before adding to the slow-cooker. And you may like to add a little more liquid. I’d do 5 hours on high or 8 hours on low. But again, I have not tried this particular recipe in a slow-cooker. Enjoy

      Reply
  26. Nora says

    December 23, 2017 at 11:24 am

    Can I prepare this the night before serving?

    Reply
    • Suzy Karadsheh says

      December 23, 2017 at 8:08 pm

      Sure, Nora. Cover well and store in the fridge. Take it out of the fridge a few minutes before reheating in the oven at 325 degrees F. I’d add a very little bit of liquid to the baking dish and cover with foil. Uncover and very briefly broil if you feel the skin has lost it’s crispiness.

      Reply
  27. Wendy says

    December 23, 2017 at 8:22 am

    Hi

    I am making this tomorrow for Christmas dinner. Looks wonderful. However I do not have a cast iron skillet or baking pan. Can I substitute with what I do have?

    Thanks!!

    Wendy

    Reply
    • Suzy Karadsheh says

      December 23, 2017 at 8:09 pm

      Sure, Wendy! You can use whatever baking dish you have. Sear the chicken in a skillet and then transfer to the baking dish. Enjoy!

      Reply
  28. Peggy says

    December 22, 2017 at 12:34 pm

    Could I make this ahead of time by doing all the steps except baking? Or, do you think it would get too dry?

    Reply
    • Suzy Karadsheh says

      December 23, 2017 at 8:20 pm

      Yes, Peggy. I think you can prepare it and refrigerate, tightly covered, then bake when you are ready.

      Reply
  29. Nadine says

    December 18, 2017 at 9:29 pm

    Making this dish for Christmas and have 20 attending. Is it possible to make this in multiple foil pans vs cast iron?

    Reply
    • Suzy Karadsheh says

      December 19, 2017 at 8:35 pm

      I haven’t tried it, but I’m pretty sure it’s possible Nadine. Opt for heavier foil pans with the tall sides. Roasting time may differ, check by using a thermometer to determine doneness. Chicken’s internal temp needs to be at 165 degrees F +.

      Reply
  30. Mai says

    December 18, 2017 at 8:38 pm

    This looks just amazing!!
    I’d love to make it for Christmas but can I reheat this dish? Some of my guest are coming a bit later!
    Thank you~~!

    Reply
    • Suzy Karadsheh says

      December 19, 2017 at 8:37 pm

      It is possible to reheat this chicken, maybe adding a little liquid to the pan. But for best results, I’d prepare everything, but would probably bake it last just before serving.

      Reply
  31. Carolyn says

    December 12, 2017 at 9:41 pm

    Looks amazing! Can I used boneless chicken for this recipe?

    Reply
    • Suzy Karadsheh says

      December 13, 2017 at 1:03 pm

      Sure, Carolyn! You’ll adjust the cooking time accordingly 🙂

      Reply
  32. Eden says

    December 9, 2017 at 8:46 am

    Hi Suzy! Thank you for sharing the recipe, the dish looks really really deli! Any idea if it is possible to substitute fresh cranberries though? It’s not available over here in my country except frozen ones. ): Apples maybe?

    Reply
    • Suzy Karadsheh says

      December 9, 2017 at 9:36 am

      Hi Eden! Oooh, I love the idea of apples instead. Try like a sour apple like Granny Smith, if available. Or any apples. You’ll cut back on the sugar here, apples aren’t tart like cranberries, so you won’t probably need as much sugar. XOXO

      Reply
  33. Elise Woodard says

    December 3, 2017 at 9:37 pm

    I made this for Sunday supper thus evening and it was incredible and festive! I only made one substitution, I deglazed the pan I browned the chicken in, with white wine and poured that into the dish instead of broth. Served it with rice pilaf and artichokes. Mmmmmm

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 6, 2017 at 4:17 pm

      Elise, thank you so much for sharing! I love your idea of deglazing with white wine. Thanks so much.

      Reply
  34. Linda says

    November 22, 2017 at 11:58 am

    Would love to make this for Thanksgiving tomorrow, but I can’t find any chicken thighs or breast with bones in and skin on! Can you suggest a fix if I use deboned, and skinned chicken?

    Reply
    • Suzy Karadsheh says

      November 26, 2017 at 8:59 pm

      Hello, Linda. I am really sorry I was away over thanksgiving break and was not able to get to this question earlier. I hope it worked out for you. And yes, I do think you can use boneless chicken, but the cooking time will differ. And I would say, in that case, it may also help to cook down the cranberries first.

      Reply
  35. Becky says

    November 12, 2017 at 9:36 pm

    Doing Whole30. Do you have to use the sugar with the cranberries?

    Reply
    • Suzy Karadsheh says

      November 13, 2017 at 8:58 am

      Hi Becky, unfortunately, cranberries are way too tart without the sugar. Maybe another chicken recipe like this one: https://www.themediterraneandish.com/paprika-chicken-sheet-pan/ might be easier to adapt to your diet.

      Reply
  36. Stephanie says

    October 27, 2017 at 12:13 pm

    This was delicious. I LOVE cranberries, and Mediterranean food, so I was very excited to come across this dish. I think next time I will add collard greens to cut the acid a bit more, and maybe some roasted potatoes, or the Lebanese rice. I did use chicken legs, as that was what I had in my fridge. Next time I will use thighs. This recipe will definitely be added to my arsenal. Thank you for sharing it!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      November 14, 2017 at 12:02 pm

      Stephanie, thank you so much for your feedback! Yes, with the cranberries, it could also be acidic/tart. I like you suggestions!

      Reply
  37. Elaine says

    December 25, 2016 at 7:26 pm

    Made this tonight. It was delicious. No substitutions. Too bad I can’t add photos. Beautiful dish

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 27, 2016 at 3:11 pm

      Elaine, thank you so much for sharing! I am so glad you enjoyed it. Happy New Year!

      Reply
  38. Erica says

    December 23, 2016 at 12:35 pm

    I’m making this for my Christmas dinner Can’t wait to try it. What do you suggest as a vegetable or side dish?

    Reply
    • Suzy Karadsheh says

      December 23, 2016 at 4:17 pm

      Hi Ercia! Great question. I know I answered via e-mail, but for the benefit of others. I like to serve this chicken with Lebanese rice [http://www.themediterraneandish.com/lebanese-rice-with-vermicelli/], and/or Greek Potatoes [http://www.themediterraneandish.com/roasted-greek-potatoes/] and a simple steamed green beans or Brussels sprouts [http://www.themediterraneandish.com/olive-oil-fried-brussels-sprouts-recipe-onions-quick-polenta/] Enjoy!

      Reply
  39. Laurie Daiken says

    December 19, 2016 at 9:20 pm

    Made this tonight, followed the recipe exactly adding baby Dutch potatoes into roast with the chicken and had steamed peas as a side. Wonderful! Tasted like I slaved hours and looked gorgeous. Adding it to my list for “company” dinner. Thank you!

    Reply
    • Suzy Karadsheh says

      December 20, 2016 at 7:57 am

      That’s is wonderful, Laurie! I am so glad you enjoyed it.

      Reply
  40. Sue ingle says

    December 14, 2016 at 12:35 pm

    It looks absolutely beautiful! I wanted to prepare in advance to be ready for a company dinner on a week night. Can I marinate this longer than 15 mins? Like over night?

    Reply
    • Suzy Karadsheh says

      December 14, 2016 at 4:03 pm

      Absolutely, Sue! It’ll be even better if marinated longer in a tight-lid container in the fridge. Take out a few minutes before you have to bake it. Enjoy!

      Reply
  41. Kevin | Keviniscooking says

    December 14, 2016 at 11:22 am

    This looks heavenly. So good and aren’t roasted cranberries the best? Cheers!

    Reply
    • Suzy Karadsheh says

      December 14, 2016 at 4:03 pm

      Thanks so much, Kevin! Roasted cranberries are great!

      Reply
  42. christine says

    December 12, 2016 at 9:33 pm

    I love a one pot meal too but man this is a showstopper! Seriously, gorgeous!

    Reply
    • Suzy Karadsheh says

      December 13, 2016 at 8:34 am

      Thank you! This is a favorite!

      Reply
  43. Amanda says

    December 9, 2016 at 3:55 pm

    This is so festive and colorful…a true visual feast! I love that Iron oven pan. Any dish with chicken, rosemary, garlic cranberries and citrus just has to be good. I’m pinning this for a special meal. Do you think this would work with frozen cranberries?

    Reply
  44. Kristine says

    December 9, 2016 at 3:46 pm

    Number one, this dish looks absolutely delicious and number two, it looks like the holidays in a casserole dish! Your photos are gorgeous!

    Reply
    • Suzy Karadsheh says

      December 13, 2016 at 8:37 am

      Thanks much, Kristine! It’s meant to be a festive little number. Glad you liked it!

      Reply
  45. [email protected] says

    December 9, 2016 at 3:38 pm

    Some of my best recipes come from ingredients I have on hand. The simple ones seem to turn out best. But anytime you combine garlic, rosemary, and citrus you know you have a winner. Great recipe.

    Reply
  46. Platter Talk says

    December 9, 2016 at 3:22 pm

    Knock out colors and flavors in this chicken dish! Love the cranberry and garlic.

    ★★★★★

    Reply
  47. Mary says

    December 9, 2016 at 3:12 pm

    I love cooking with cranberries! This looks wonderful!

    Reply
    • Suzy Karadsheh says

      December 13, 2016 at 8:37 am

      Me too! Thanks, Mary!

      Reply
  48. carlos at Spoonabilities says

    December 9, 2016 at 12:33 pm

    Suzy, This chicken looks so easy to make, beautiful contrast of colors and the chicken has a beautiful brown/tan color. Happy Friday!

    Reply
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