This roasted chicken will be your favorite dish for the holidays. Perfect for Christmas but also Thanksgiving (if you’re not ready), it’s not expensive at all and very delicious. The rosemary and thyme potatoes are simple and always a success.
I was very inspired by the French and the American culture to make this dish. My grandmother and my father often made oven-roasted poultry with fruit sauce. It could be grapes, figs, apricots. Being in the US, I saw there were a lot of cranberries for the holiday season, especially for Thanksgiving.
This is not at all common in France. However, it is not a very exotic fruit but we only consume dried or in a drink. I remember one year, I had found a small tray of cranberries in France, I had to pay a fortune for it but for me, it was all new!
It’s really nice to live in a country other than your own. Even though the United States and France are not extremely different, there are still small differences. And I sincerely wish to immerse myself in this new culture and habit. Of course, I miss the cheese and the fresh croissants a lot but I’m starting to like some things here that I don’t have in France.
These two recipes are really coming at the last minute for Thanksgiving but I’ve been very busy these last two weeks, I’ve had a lot of work as a photographer. This kind of food rests simply so you can eat it at any time!
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PinDescription
Adapted from Cotter Crunch
Ingredients
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp maple syrup + 1 tbsp
- 1 cup fresh cranberries
- 2 tbsp water
- salt and pepper
- 4 chicken drumstick or chicken thighs
- Fresh thyme
Instructions
- In a food processor or blender, mix the balsamic vinegar, olive oil, 2 tbsp maple syrup, 1/2 cup fresh cranberries, and the water, add some salt and pepper. Pour the mixture in a big bowl and place the chicken pieces. Let marinated at least 1 hour.
- Pre-heat the oven at 375°F.
- In an oven dish, place the chicken pieces with the cranberries mixture add 1/2 cup fresh cranberries around and 2 tbsp fresh thyme. Brush with 1 tbsp maple syrup the top of the chicken, salt and pepper.
- Place in the oven for 45 minutes. When it’s done, I like to add some fresh thyme on the top.
Description
- 2 lb baby potatoes
- 2 tbsp fresh rosemary
- 2 tbsp dried thyme
- 2 tbsp olive oil
- Salt and pepper
Ingredients
- Pre-heat the oven at 375°F.
- Wash the potatoes but keep the skin. Cut in half and place it in a big bowl. Chopped the rosemary and add it to the potatoes, pour the olive oil, add thyme, salt, and pepper. Mix well.
- Place on a baking sheet covered with parchment paper. Place in the oven for 45 minutes.
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