Cranberry Rosemary Citrus Chicken

Hey, Whiskers!

So I feel very over food these days after 3 days and six meals straight, but I like to prepare in advance so I brought out my fall recipe for Sukkot. The first time I cooked this recipe I used chicken and the oven but when I make this again for Sukkot I plan on using a duck and cooking it on our new grill. This is a great fresh and fragrant recipe while just using simple pantry ingredients, so you don't have to go through the craziness of the supermarket. Well, let's get to it. 'Till next time keep whisking up love and happiness to those around you

Sam

Ingredients:

• 1 whole chicken
• 400 grams cranberry sauce
• 1/2 cup orange juice
• 1/4 cup olive oil
• 2 garlic cloves
• 3 teaspoons rosemary
• 1 teaspoon ginger
• 1 teaspoon cardamom
• salt and pepper

How To:

1. Pre-heat oven to 350 degrees. Rinse chicken and place in roasting dish.
2. Combine all the rest of the ingredients, mix till you have a smooth marinade.
3. Pour over chicken, make sure to flip and get both sides.
4. You can cook right away but can also be marinated for up to two hours before cooking.
5. Cook for at least 40 minutes, turning and basting halfway through.
6. Serve with wild rice and squash. Enjoy