Ingredients
Scale
- 2 cups fresh cranberries (or frozen, just thaw and drain well)
- ⅓ cup golden Monk fruit sweetener
- 2-3 tbsp white wine vinegar
- 1 1/2 pounds chicken thighs or breasts, bone-in
- Salt and pepper
- 2 teaspoons chopped fresh rosemary (or 1 ½ tsp dry rosemary)
- ⅓ cup avocado oil (or extra virgin olive oil)
- 6-8 cloves garlic, minced
- juice of one lemon (do not discard used lemon halves)
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- ½ cup bone broth or chicken broth
Instructions
- In a small bowl, combine the cranberries, golden monk fruit sweetener, and white wine vinegar (skip the vinegar if using frozen cranberries). Set aside for now.
- Pat the chicken pieces dry. Season the chicken with rosemary, salt, and pepper, applying to both sides.
- In a large bowl or zip top bag, combine the avocado oil, garlic, and lemon juice. Add the chicken, celery, onions, and used lemon halves. Marinate at least 15 minutes, or up to overnight in the refrigerator.
- Preheat the oven to 425 degrees F.
- Heat 1 tbsp avocado oil in a skillet on high. Brown both sides of the chicken, approx 3-5 minutes per side.
- Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a baking pan (lightly oiled or lined). Add bone broth/chicken broth, then add the "sugared" cranberries.
- Bake at 425 degrees for 35 to 40 minutes or until the chicken is fully cooked.
- Serve hot with cauliflower rice or your favorite roasted veggies/salad.
