Cranberry-Apple Juice - Rosemary Chicken

It may come as a surprise to you, but I am not a huge fan of bone-in chicken. I usually stick to skinless, boneless chicken breast, but every now and then "regular" chicken finds its way to my table. Yesterday was a "regular" chicken for Shabbos kind of Friday. The good news is that I remembered that I had created a chicken recipe a number of years back that was so good that even I loved it - which is pretty unusual. It was a crazy day in my kitchen yesterday as I accidentally poured the lemon juice for the chummus into the rising Challah dough (Challah turned out just fine!), sort of burned my honey-mustard potatoes (for some reason everyone loved them!), and simply couldn't follow instructions while baking a sponge cake (this too turned out delicious!) and so I was thrilled when my chicken came out without a hitch. The chicken was super tasty - and I am assuming that everyone else agreed with me as there was only one small piece left by the time dinner was over. So, if you ever need a no-fail chicken recipe, give this one a try - I think it was the only thing I made yesterday that had no issues from beginning to end.

Cranberry-Apple Juice - Rosemary Chicken

1 chicken, bones in, skin removed

Salt

Pepper

Garlic powder

Dried chopped onion

Paprika

Soy sauce

Fresh rosemary

Cranberry-apple juice

Preheat oven to 385. Place chicken in a pan and sprinkle with salt, pepper, garlic powder, dried chopped onion and paprika. Pour some soy sauce over the chicken. Sprinkle with sprigs of fresh rosemary. Pour some cranberry-apple juice into the pan. Cover pan and bake for at least an hour and a half (we like this chicken when it is very well done). When chicken is nearly done, open the pan and spoon the juices over the chicken. Uncover the pan and continue to bake until the chicken is well done (or until it is however done you want it to be - baking it uncovered at the end will give the chicken its pretty coloring). Enjoy!