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So this Rosemary Chicken Over Cranberries & Carrots is all the way around budget friendly and takes very little planning. There’s not even a marinade for this! So how do we get so much flavor into this simple dinner? You wake up the herbs by smashing them with a mortal and pestle, or you can use a bowl and back of a spoon then mix it in with butter.
Ingredients
- 2 1/2 lbs chicken
- 6 carrots or bag of baby carrots
- 2 cups cranberries
- For the herb butter:
- 4 cloves garlic (minced)
- 2 tablespoon rosemary (diced) plus more for garnish
- 1 teaspoon thyme
- 3/4 teaspoon red pepper flakes
- 2 tablespoons butter
- 3/4 teaspoon kosher salt
- couple twists of fresh cracked pepper
Instructions
- Preheat oven to 425.
- Using a mortar and pestle (or a bowl and back of a spoon) crush the garlic, herbs, salt and all pepper together. Add butter and stir to combine well. Rub herb butter under the skin and over the chicken.
- Place carrots, cranberries, and chicken pieces in oven-safe roasting dish. Bake at 425 degrees for 30 minutes, or until internal temperature is 165 and the juices run clear.
