Cranberry Rosemary Roasted Drumsticks
Looking for a festive alternative to turkey for Christmas dinner? Or how about something that feeds fewer people and/or is more cost effective? These Cranberry Rosemary Roasted Drumsticks are a great choice for a holiday main dish. Plus, these are especially good for people who just love the dark meat!
To make this recipe, I started by soaking fresh cranberries in a brown sugar and seasoning vinegar mixture, then I seasoned the chicken and layered the onions, chicken, cranberry mixture, and broth in a casserole dish. The result is a wonderful main dish with great depth of flavor. For the chicken drumsticks, I used Bell & Evans, which is a really good quality brand of chicken that is humanely raised.
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Cranberry Rosemary Roasted Drumsticks Recipe
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 3 tablespoons seasoned rice vinegar
- 10 Bell & Evans Chicken Drumsticks
- Kosher or fine sea salt
- Freshly ground black pepper
- 1½ tablespoons finely minced fresh rosemary
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Olive oil
- 1 onion , chopped
- ½ cup gluten-free chicken broth
- Preheat the oven to 425 degrees.
- In a small bowl, combine the cranberries with the brown sugar and vinegar. Let sit for about 10 minutes.
- Season the drumsticks with salt and pepper. Combine the rosemary, garlic powder, and paprika. Sprinkle all over the chicken. Heat about 2 tablespoons olive oil in a large skillet. Brown the chicken in batches.
- Place onion in a 9 by 13 baking dish. Place the chicken on top of the onions, add the cranberry mixture and chicken broth. Bake for 35-40 minutes or until the chicken registers 165 degrees on an instant-read thermometer.
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