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Baked Cranberry Chicken with Rosemary

Serves 4

We can’t think of a more festive dish to cook this season and share with loved ones! Fresh cranberries are tossed in a sweet and savory mixture and spread over delicious, juicy chicken for the ultimate sheet-pan meal!

Prep Time: 5-10 minutes
Cooking Time: 35-40 minutes

⅓ cup extra-virgin olive oil
¼ cup Real Ketones Brown Sugar
2 tablespoons white vinegar
6 medium garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon fresh rosemary, minced
1 teaspoon sweet or smoked paprika
Juice from 1 medium lemon
1 cup fresh cranberries
1 medium yellow onion, peeled & diced
1 pound of bone-in chicken (thighs or legs)
1 medium lemon, thinly sliced & seeds removed
Fresh rosemary sprigs


Preheat the oven to 400 F (205 C).

Add the extra-virgin olive oil, Real Ketones Brown Sugar, 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.


Calories: 445
Carbs: 8
Net Carbs: 6
Protein: 21
Fat: 38