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Ingredients

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Directions

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  • Lightly grease a shallow baking pan. Sprinkle the roasting rub onto all of the surfaces of the chicken; rub in with fingers. Place chicken, skin side up, in prepared baking pan. Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes or until chicken is no longer pink (170 degrees F).

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  • Meanwhile, in a large skillet, cook onions, covered, in hot butter over medium-low heat about 15 minutes or until onions are tender, stirring occasionally. Uncover; add brown sugar. Cook and stir over medium-high heat about 5 minutes more or until onions are golden. Add apple, pear, cranberries, garlic, rosemary and pepper to skillet. Cook, covered, for 5 minutes, stirring twice. Stir in cranberry juice and dry sherry. Simmer, uncovered, for 2 to 4 minutes or until liquid is reduced by half.

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  • To serve, transfer the chicken to a serving platter. Spoon onion mixture over chicken. If you like, serve with steamed green beans.

Nutrition Facts

529 calories; 23 g total fat; 9 g saturated fat; 4 g polyunsaturated fat; 8 g monounsaturated fat; 131 mg cholesterol; 822 mg sodium. 641 mg potassium; 40 g carbohydrates; 4 g fiber; 28 g sugar; 39 g protein; 0 g trans fatty acid; 389 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 18 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 2 mg iron;

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