Ingredients Chicken:1⁄3 cup extra-virgin olive oil1⁄4 cup Real Ketones Brown Sugar (omit for Whole30)2 tablespoons white vinegar6 medium garlic cloves, peeled & minced2 teaspoons sea salt1 teaspoon black pepper1 tablespoon fresh rosemary, minced1 teaspoon sweet or smoked paprikaJuice from 1 medium lemon1 cup fresh cranberries1 medium yellow onion, peeled & diced1 pound of bone-in chicken (thighs or legs)1 medium lemon, thinly sliced & seeds removedGarnish:Fresh rosemary sprigs Instructions Preheat the oven to 400 F (205 C).Add the extra-virgin olive oil, Real Ketones Brown Sugar (omit for Whole30), white vinegar, garlic cloves, sea salt, black pepper, rosemary, paprika, and lemon juice to a large mixing bowl. Stir well.Stir in the fresh cranberries and yellow onion.Pat the chicken dry and place it on a baking tray lined with parchment paper. Spread the mixture of spices, cranberries and onion on top of the chicken, and all around it.Use your hands to evenly distribute the mixture over the chicken. Place the lemon slices on top of the chicken.Bake in the oven for 35-45 minutes, or until the chicken is golden brown and has reached 165 F (75 C).Remove from the oven and allow to cool for a few minutes prior to serving.Serve between 4, garnishing with fresh rosemary, storing any leftovers in an airtight container in the fridge for up to 3 days.Enjoy! Source : www.instagram.com
