Delicious and festive, this is a beautiful dinner for the holiday season! Sweet cranberries and orange slices paired with savory chicken make this a warm and delightful meal for all.
Try with Cauliflower Rice and Paleo Green Bean and Bacon Casserole.
- 1-3.5 lb pasture raised organic chicken, giblets removed
- 2 tbsp avocado oil
- 1 tsp pink or sea salt
- 1 tsp dried rosemary
- ¼ tsp dried sage
- ¼ tsp pepper
- 2 cups organic whole fresh cranberries
- ¼ cup coconut sugar
- ¼ cup water
- 1 orange, sliced
- Fresh rosemary sprigs
Preheat oven to 450F. Lightly salt cavity of chicken with ¼ tsp salt. Rub the avocado oil over the entire chicken an sprinkle with the remaining salt, rosemary, sage, and pepper. Place in a skillet and roast for 40 minutes. Meanwhile make the cranberry sauce by adding cranberries, coconut sugar and water in a sauce pan over medium heat. Stir periodically until cranberries begin to soften and water is absorbed. Pull out chicken and add cranberry sauce to the top and sides. Add orange slices and fresh rosemary and place back in the oven for another 5 minutes. Make sure chicken reaches 161F internally before removing from oven and resting.