Cranberry Rosemary Balsamic Roasted Chicken + Veggies

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Cranberry Rosemary Balsamic Roasted Chicken + Veggies

This Cranberry Rosemary Balsamic Roasted Chicken + Veggies recipe is the perfect one pan dish for the entire family. Made with a delicious Rosemary Balsamic marinade and topped with a homemade cranberry sauce, this recipe is a nice balance of tart and sweetness meets savory flavors. Whether you're in need of a healthy dish for your Holiday table or an easy weeknight meal, this takes the cake! Beyond easy to make!

Prep Time30

Cook Time1 10

Total Time1 40

Course: Main Course

Keyword: baked, balsamic vinegar, brussels sprouts, carrots, chicken, classic, cranberry, dinner, easy, fall recipe, gluten-free, healthy, herbs, homemade, indulge, mashed potatoes, recipe, savory, skillet, sweet, tart, thanksgiving, weeknight meals

Servings: servings

Calories: 1453kcal

Author: Shanika

Ingredients

1 (2-3 lb.) organic whole chicken (Giblets removed, cleaned, + marinated overnight; See Notes!)
1 bottle Drew's Organics' Rosemary Balsamic Dressing + Marinade (To Purchase; See Notes!)
2 cups homemade cranberry sauce (See Notes!)
1 medium red onion, halved
2 large lemons, quartered
2 large organic carrots, peeled + chopped
2-3 cups organic brussels sprouts, halved
7-8 medium potatoes, rinsed + diced (See Notes!)
1-2 Tbsps grapeseed oil (See Notes!)

Seasonings:

1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried parsley
1 teaspoon smoked paprika
1 teaspoon oregano

Other:

⅓ cup cranberries, fresh or frozen

US Customary - Metric

Instructions

Preheat your oven to 400 degrees Fahrenheit and prepare a large cast iron skillet, lightly greasing it.
Add your seasoned chicken to the center of your skillet and spread it out a bit to ensure that everywhere is cooked through.
Next, add in the potatoes, carrots, + brussels sprouts, coating them lightly with grapeseed oil and lightly seasoning them.
Drizzle rosemary balsamic dressing atop chicken and brush cranberry sauce onto it until fully covered. Stuff inside of chicken with onions and lemons.
Bake in the oven for 40-45 minutes, until chicken begins to cook through and veggies begin to become tender.
In the meantime, in a small saucepan on medium-high heat, heat the rosemary balsamic dressing and remaining cranberry sauce together, stirring until it becomes bubbly, about 1 to 2minutes. Remove from heat.
Spoon the heated sauces over the top of the chicken and veggies, add whole cranberries (fresh or frozen), baking everything for another 20-25 minutes.
Once done and chicken/veggies are golden brown and have fully cooked through, remove from oven and serve immediately.
Garnish with dried parsley, if desired.
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days.

POTATOES: Feel free to substitute with sweet potatoes, if preferred.

ROSEMARY BALSAMIC DRESSING: To purchase the Drew’s Organics’ Rosemary Balsamic Dressing/Marinade as mentioned throughout this recipe, visit their site directly.

CHICKEN MARINADE: Once cleaned, pat dry and season with 1tsp sea salt, 1 teaspoon black pepper, 1 teaspoon dried parsley, 1Tbsp smoked paprika, and 1tsp garlic powder. Rub Rosemary Balsamic Marinade over entire chicken and place it in a large zip loc or plastic bag. **NOTE: Ensure that chicken is double-bagged for security.** Place in the refrigerator for at least 8 hours or overnight. When ready to use, remove from the fridge and let sit at room temp. for 30 minutes to an hour before continuing recipe.

OIL: You can also use extra virgin olive oil or coconut oil, if preferred.

Nutrition