Ingredients:
- ⅓ cup (80 ml) fresh cranberries, divided, plus more to garnish
- 3 tablespoons (45 ml) olive oil, divided
- 2 tablespoons (30 ml) soy sauce
- 3 tablespoons (45 ml) maple syrup, divided
- 3 cloves garlic
- 1 teaspoon (5 ml) rosemary leaves, plus more to garnish
- ¼ cup (60 ml) white wine
- 3 pounds (1.4 kg) bone-in, skin-on chicken thighs
- Salt
- 6 sprigs rosemary
Method:
In a food processor or blender, combine the cranberries, 2 tablespoons (30 ml) of the olive oil, soy sauce, maple syrup, garlic, rosemary leaves, and white wine. Process until smooth.
Place the chicken, skin-side up into a baking dish. Pour the marinade over the chicken, coating evenly. Cover the dish and allow the chicken to marinate in the refrigerator for 30 minutes, up to overnight.
Preheat the oven to 375 F (190 C). Remove the chicken from the refrigerator 30 minutes before baking.
Place the chicken thighs skin side up on a rack set over a baking sheet. Brush the skins with the remaining olive oil and season well with salt. Scatter the rosemary sprigs over the chicken.
Transfer the tray to the oven and bake until the chicken reaches an internal temperature of 160 F (70 C) or the juices run clear, 25-35 minutes.
Remove the tray from the oven. Preheat the broiler to high. Discard the rosemary sprigs.
Brush the chicken with the remaining maple syrup and broil until the skin is crisp and the sugars are caramelized, 4-7 minutes. Do not leave the chicken unattended at this step, as it can burn quickly.
Transfer the chicken thighs to a serving platter. Garnish with cranberries and rosemary leaves and serve immediately.
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