Cranberry Glazed Kosher Chicken Recipe

About this recipe

A delightful kosher dinner featuring tender baked chicken coated in a tangy cranberry glaze with a savory onion soup base. Perfect for a satisfying and easy-to-make evening meal.

Ingredients

• 220G Daylesford Organic Redcurrant Jelly
• - Daylesford Organic French Salad Dressing
• - Tropical Sun Onion Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a roasting pan, prepare the base for baking by ensuring it is clean and ready for the glaze.
3. 3. In a mixing bowl, combine 2 tablespoons of onion powder, 1 cup of redcurrant jelly, and 1/2 cup of french salad dressing. Stir until well blended.
4. 4. Pour the jelly mixture evenly into the roasting pan, spreading it out to create a thick, even layer.
5. 5. Cover the roasting pan with aluminum foil and bake in the preheated oven for 1 hour.
6. 6. Remove the foil and bake for an additional 30 minutes, or until the glaze is slightly caramelized.
7. 7. Remove from the oven and let the glaze rest for 5 minutes before serving. Serve warm with your choice of sides.