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Overhead view of Cranberry Rosemary Baked Chicken Legs in a row on a white rectangular serving dish
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5 from 1 vote

Cranberry Rosemary Roasted Drumsticks Recipe

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 5 servings
Calories: 323kcal
Author: Gluten Free & More

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 323kcal | Carbohydrates: 21g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 251mg | Potassium: 414mg | Fiber: 2g | Sugar: 16g | Vitamin A: 143IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg