Ingredients

1 chicken, about 3 pounds, cut into serving pieces

Salt and pepper, to taste

2 TBS finely minced garlic

2 TBS olive oil

1/2 cup dried cranberries

3 TBS lemon juice

1/4 cup chicken broth

1 TBS finely grated lemon rind

1 Tsp dried oregano

1/2 Tsp dried thyme

Procedure

Preheat oven to 400 degrees

 

Salt and pepper the chicken pieces and rub them all over with the garlic.  Place the olive oil and dried cranberries in the shallow baking dish that will hold the chicken pieces in one layer, distributing the berries evenly.  Place the chicken in the dish, skin side down (if you took off the skin like I often do, put the "best" side down, as you'll turn them about halfway through cooking, and glaze the "best" side then)

 

Drizzle the lemon juice over the chicken.  Save a little for when you turn the chicken halfway through cooking.  Pour the chicken broth around the edges.  Sprinkle with lemon peel, oregano, and thyme.

 

Bake the chicken for 20 to 30 minutes.  Turn the pieces over,   glaze with the juices in the pan,  drizzle over the rest of the lemon juice, then continue cooking for another 20 minutes or so til done.

 

Serves 4