Citrus and Cranberry Chicken

clock 2 hours 15 minutes + 1 hour 10 minutes bowl Serves 4


  • 1.5 kg chicken drumsticks
  • 6 cloves garlic, peeled
  • 1 lemon (zest and juice)
  • 1 orange (zest and juice)
  • 1/4 cup + 2 tbsp liquid honey
  • 1 tsp Tuscan herbs
  • freshly ground pepper
  • 1 cup dried cranberries
  • 1 tbsp butter
  • 1 red onion, sliced
  • 2 sticks celery, thinly sliced
  • 3 slices bacon, chopped
  • 1/4 cup fresh thyme, chopped
  • 1/8 cup fresh mint, chopped
  • 1/8 cup fresh Italian parsley, chopped
  • 1/2 cup almonds, roughly chopped
  • 1 cup natural Greek yoghurt
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  • 1. Place the chicken into a large baking dish. In a small bowl, combine the garlic, orange zest, lemon zest, honey, herbs, salt, pepper and 1/2 cup cranberries. Pour over the chicken and leave to marinate for at least two hours.

  • 2. Preheat oven to 180°C.

  • 3. Cover chicken with tinfoil and bake for 20 minutes, then remove the foil for a further 50 minutes.

  • 4. While the chicken is cooking, combine the yoghurt, honey, orange juice and lemon juice and keep aside.

  • 5. Heat the butter in a frying pan. Add the onion, bacon and celery and cook for 5 minutes until softened. Add the fresh herbs and chopped nuts.

  • 6. When the chicken is cooked and the juices run clear, remove from the oven. Serve on a platter with the bacon mixture sprinkled on top and garnish with fresh herbs and the yoghurt dressing on the side.

  • TIP: Remove the chicken from the fridge for 20 minutes before placing into the oven, to ensure even cooking.

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