Sometimes, a simple, roasted chicken dish is the best way to end a long week, to celebrate a success, or to just unwind while enjoying a satisfying meal. Unfortunately, roasted chicken is one of the most over-used dishes for any diet, even more so for the Paleo-eater. This healthy protein hosts an array of nutritional benefits, but without some variety, chicken can be a bit of a drag. This cranberry-rosemary chicken provides a distinctive winter twist, giving the bite one expects from fresh cranberry while underlying the dish with an earthy, rosemary taste. This dish is meant to impress – while it will take some time to prep, this is a great main course to share with holiday guests or family.
The recipe and ingredients in this dish are fairly straightforward, but if you are new to the Paleo diet, you might wonder: What’s up with “coconut aminos” and where can I find them? In a nutshell, coconut aminos are a replacement for soy sauce in Paleo dishes; they can be found easily online and in specialty food markets. If coconut doesn’t agree with you, there are some replacements available. Overall, coconut aminos work great for Paleo diners, but you can definitely work around it if needed.
When you start planning your roasted chicken, consider the side combinations you can try. For an overall hearty theme, serve this dish with the Roasted Butternut Squash and Turnips and the Sweet Potato and Rutabaga Mash. If you are going for a simpler meal, try just adding a heavier salad choice, like the Cranberry Avocado Salad.
Cranberry-Rosemary Roasted Chicken Recipe
- 4 to 6 chicken thighs;
- 4 to 6 fresh rosemary sprigs;
- 1 cup fresh cranberries;
- 2 garlic cloves, minced;
- 2 tbsp. coconut aminos;
- 2 tbsp. maple syrup or raw honey;
- 1/4 cup balsamic vinegar;
- 2 tbsp. olive oil;
- Sea salt and freshly ground black pepper;
- Preheat oven to 375 F.
- In a blender or food processor, add 1/2 cup of the cranberries, olive oil, coconut aminos, maple syrup/honey, balsamic vinegar, and garlic; season with salt and pepper to taste.
- Pulse until you get a smooth texture.
- Place the chicken in a baking dish and pour the cranberry sauce over the thighs.
- Cover each chicken thigh with a fresh rosemary sprig and add the remaining cranberries to the baking dish.
- Place the baking dish in the oven and bake 40 to 45 minutes, basting with the juice from the pan every 12 minutes.