Rosemary Chicken Over Cranberries & Carrots

So this Rosemary Chicken Over Cranberries & Carrots is all the way around budget friendly and takes very little planning. There’s not even a marinade for this! So how do we get so much flavor into this simple dinner? You wake up the herbs by smashing them with a mortal and pestle, or you can use a bowl and back of a spoon then mix it in with butter.

Ingredients

2 1/2 lbs chicken
6 carrots or bag of baby carrots
2 cups cranberries
For the herb butter:
4 cloves garlic (minced)
2 tablespoon rosemary (diced) plus more for garnish
1 teaspoon thyme
3/4 teaspoon red pepper flakes
2 tablespoons butter
3/4 teaspoon kosher salt
couple twists of fresh cracked pepper

Instructions

Preheat oven to 425.
Using a mortar and pestle (or a bowl and back of a spoon) crush the garlic, herbs, salt and all pepper together. Add butter and stir to combine well. Rub herb butter under the skin and over the chicken.
Place carrots, cranberries, and chicken pieces in oven-safe roasting dish. Bake at 425 degrees for 30 minutes, or until internal temperature is 165 and the juices run clear.

Source:sparklesofyum.com