2 cup fresh cranberries
⅓ cup brown sugar
2 - 3 Tbsp white wine vinegar
6 pieces bone-in, skin on chicken (thighs work well)
6 - 8 cloves garlic, minced
Salt and Pepper
1 ½ Tbsp chopped fresh rosemary
1 tsp sweet paprika
⅓ cup extra virgin olive oil
Juice of 1 lemon (do not discard used lemon halves)
1 large yellow onion, chopped
3 celery stalks, chopped
½ cup chicken broth
In a small bowl, combine the cranberries, brown sugar and white wine vinegar. Set aside.
Pat the chicken pieces dry. Rub the chicken with the garlic, applying under the skin as well. Season well with salt and pepper. Combine the rosemary and paprika and apply to chicken, including under the skin.
On a large bowl, mix the olive oil, lemon juice and 2 Tbsp white wine vinegar. Now add the chicken, celery, onions and used lemon halves. Work everything together with clean hands. Set aside to marinate for 15 minutes.
Preheat the oven to 425 degrees.
Heat 1 Tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium high for 5 minutes. Turn over and brown on the other side.
Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add the chicken broth, then add the sugared cranberries.
Bake in the 425 degree oven for 35 to 40 minutes, or until the chicken is fully cooked through.