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2 chickens (2–3 pounds each), skin-on, spatchcocked
8 cloves garlic, minced (or 8 cubes Dorot Gardens Frozen Garlic)
2 tablespoons Italian seasoning
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 cup Gefen Dried Cranberries
2 cups fresh cranberries
2 bay leaves
salt, to taste
pepper, to taste
3/4 cup brown sugar
3/4 cup Gefen Maple Syrup
1 cup Baron Herzog Chenin Blanc or other white wine
2 tablespoons fresh Italian parsley, finely chopped
In a large bowl, combine garlic, Italian seasoning, vinegar, olive oil, all cranberries, bay leaves, salt and pepper to taste.
Place the spatchcocked chicken in a pan and pour the marinade over the chicken. Cover and let marinate in the refrigerator for three hours or overnight.
Place chicken in baking pan. Top with the marinade and rub in the brown sugar and maple syrup. Pour wine around the sides of the chicken.
Preheat oven to 400 degrees Fahrenheit. Bake for 45–60 minutes until the thermometer reads 160 when inserted into the thickest part of the chicken breast.
Serve with pan juices and sprinkle with parsley.
Sponsored by Gefen
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