Cranberry Roast Chicken
Indulge in the fusion of sweet and tangy with our Cranberry Roast Chicken. This dish pairs the succulent richness of chicken drumsticks with the tart vibrancy of cranberries, all glazed in a balsamic-honey marinade that caramelizes to perfection. Each bite offers a burst of flavors, making this meal a festive highlight any day of the week.
- 1 tbsp olive oil
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp onion powder
- 1 tbsp minced garlic
- Salt to taste
- Pepper to taste
- A pinch of rosemary
- 5-6 chicken drumsticks
- 3 cups fresh cranberries
The Hesslebach braiser is ideal for Raspberry Roast Chicken, ensuring even heat for perfect caramelization without burning. Its design allows for a moist cooking environment, which infuses the chicken with the raspberry sauce, enhancing the flavor and tenderness of the meat. This ensures a moist, flavorful roast every time.
This Cranberry Roast Chicken is a dazzling combination of flavors that balances the juicy tenderness of the chicken with the pop of tart cranberries. The balsamic-honey glaze adds a touch of sophistication to the dish, making it as suited for a family dinner as it is for entertaining guests. Serve it with a side of roasted vegetables or over a bed of fluffy mashed potatoes to complete the feast.
- Start by creating the marinade. In a bowl, whisk together olive oil, balsamic vinegar, honey, brown sugar, onion powder, minced garlic, a generous pinch of salt, a sprinkle of pepper, and rosemary until well combined.
- Preheat your oven to 180°C (350°F) so it's ready to go when you are.
- In a braiser pan or an oven-safe skillet, heat a tablespoon of olive oil over medium heat. Season the chicken drumsticks with salt and pepper and place them in the pan, skin side down, to sear. Cook until the skin is crisped and golden brown, about 5-7 minutes.
- Carefully flip the drumsticks so the skin side is now facing up. Tuck the cranberries around and under the chicken to allow them to roast and soak up the juices.
- Drizzle half of the prepared marinade over the chicken, ensuring each piece is nicely coated.
- Transfer the pan into the preheated oven and let it roast for 20 minutes, letting the heat work its magic.
- After the initial roasting, take the pan out of the oven—mind the heat—and flip the chicken again so the skin side is up. This will ensure the skin becomes crispy and glazed as it finishes cooking.
- Pour the remaining marinade over the chicken and cranberries, giving it a second layer of that glossy, flavorful coating.
- Place the pan back into the oven and roast for an additional 15 minutes, or until the chicken is thoroughly cooked and the cranberries have burst, releasing their juices to create a delightful sauce.
- Remove the pan from the oven, and let it rest for a few minutes before serving. This allows the juices to redistribute through the chicken, ensuring every bite is moist and flavorful.
- Always rest your chicken before serving; this step is crucial for the juiciest results.
- For an even more festive twist, add a sprinkle of orange zest to the cranberries before roasting.
- Fresh cranberries are preferred for their tartness and texture, but in a pinch, frozen can be used without defrosting.