Rosemary Chicken Over Cranberries & Carrots

Need an elegant dinner that's simply delicious and easy? We have got just the dish for you, our recipe for Rosemary Chicken Over Cranberries & Carrots!

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

1. Preheat oven to 425.
2. 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.
3. 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.

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