This Easy Roasted Cranberry Chicken recipe has crispy, tender chicken thighs seasoned with fresh herbs and tangy cranberries. Simple yet elegant to serve, these cranberry chicken thighs are sure to impress your guests!
It's that time of year again when the fresh poultry herbs and cranberries hit the grocery stores for both Thanksgiving and Christmas. After the holidays there always seems to be at least one leftover bag of cranberries and an extra pack of herbs in our refrigerator, and making this roasted cranberry chicken recipe is the perfect way to use them up. With minimal ingredients, this super simple recipe is a great option to segway into something different when you're sick of Thanksgiving leftovers. Although I question if that is even a thing.
Why is the recipe so great?
It may look intimating but trust me, this is such an easy recipe to make, one the whole family will enjoy. Tender juicy chicken thighs seasoned with fresh herbs, paired with root vegetables and tart cranberries, this recipe is one the whole family will love. The best part is that it takes place in 1 skillet, yay for easy cleanup, and you have a complete meal all prepared at once.
Looking for more healthy post-holiday meals? Check out my chicken pot pie with biscuits, orange chicken, chicken lettuce wraps, and yellow chicken curry.
If you are in need of a homemade cranberry sauce, I have a great one! Check out my maple red wine cranberry sauce.
Ingredients
- Skin-on chicken thighs or breasts: Chicken thighs are more flavorful, but chicken breasts will work just fine.
- Olive oil: Olive oil is used to marinate the chicken and sau·té the vegetables. You can also divide the olive oil in half and use butter for extra flavor.
- Fresh thyme and fresh rosemary: Fresh herbs produce the best flavor, but dried herbs can be used instead. Make sure to use less dried herbs, dividing by ⅓.
- Minced garlic: Gives the chicken and vegetables an incredible flavor.
- Lemon juice and zest: Fresh lemon juice and zest are preferred.
- Salt and black pepper to taste: Season to your liking.
- Baby potatoes: The potatoes give depth to the meal.
- Carrots and Parsnips: I love the combination of the two vegetables.
- White wine or chicken broth: Dry white wine helps deglaze the pan and give the vegetables and nice tangy flavor.
- Cranberries: They add brightness and flavor. Fresh cranberries are recommended, but you can use frozen ones too.
- Maple syrup or brown sugar: Maple syrup helps to slightly sweeten the tart cranberries.
- Balsamic vinegar: The acid that provides a bit of the tang, which pairs well with the maple.
Instructions
Preheat the oven to 425°F.
In a small mixing bowl, toss together the cranberries, maple syrup, and balsamic vinegar. Allow the cranberry mixture to sit in the refrigerator to marinate while making the chicken.
Mince the fresh herbs and place them in a small bowl.
Rub both sides of the chicken and under the skin, with 2 tablespoons olive oil, thyme, rosemary, garlic, and lemon zest. Season both sides with salt and pepper.
Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken skin side down, and sear until golden, about 5 minutes. Do not be tempted to move the chicken during those 5 minutes in order to get perfectly crispy skin. Set a timer.
While the chicken is searing, peel and chop your vegetables.
Flip and cook for more 5 minutes. Remove the chicken from the skillet, placing them on a clean plate. The chicken should be golden brown. Set the plate aside.
*If using chicken breast, you may not have enough fat in the pan, therefore add an additional two tablespoons of oil or melt butter in the pan, prior to adding the vegetables.*
Add the potatoes, carrots, and parsnip. Sprinkle a pinch of salt and pepper over the top of the vegetables. Cook, stirring often until slightly softened, about 5 minutes. Set another timer.
Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly.
Remove the skillet from the heat and nestle the chicken into the vegetables. Squeeze the half lemon over the top of the chicken and vegetables.
Sprinkle the cranberries evenly over the chicken.
Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the chicken is cooked through measuring at 165°F and the potatoes are tender. Chicken juices should run clear. The exact cooking time will depend on the type of chicken used, as chicken breasts cook more quickly than thighs.
Remove the chicken and allow it to rest in the pan for at least 5 minutes before serving.
Substitutions
- Chicken - instead of chicken thighs, you can use bone-in chicken breast. Boneless skinless chicken breasts or skinless chicken thighs can be used as well, but make sure to watch the searing and baking time as the less fatty meats will cook a lot faster.
- Maple Syrup - maple syrup can also be replaced with honey, coconut sugar, or brown sugar.
- Vegetables - the parsnip can be substituted for an extra carrot. You could also use sweet potatoes instead of tri-colored baby potatoes, acorn squash, or mushrooms.
- Wine - to keep this recipe alcohol-free, try using chicken stock instead of wine.
- Olive Oil - instead of 4 tablespoons of olive oil, use 2 tablespoons of olive oil and 2 tablespoons of butter for extra flavor.
- Skillet - If you do not have a cast iron skillet, you can make the chicken and vegetables in a large frying pan as directed, and then transfer everything to a casserole dish to roast.
Storage
Place chicken together with the vegetables in an airtight container, in the refrigerator for up to 4 days.
Food Safety and Preparation
- Cook the chicken to a minimum internal temperature of 165 °F (74 °C). Use a meat thermometer for accuracy.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Be very careful with the oil in the skillet. It does tend to splatter on the stovetop, please be aware.
- Use oils with a high smoking point such as olive oil or avocado oil to avoid harmful compounds.
- Use an oven mitt or two when handling the skillet at all times.
FAQ
Yes, chicken breasts can easily be substituted for chicken thighs. The cook time however may vary slightly with the less fatty meat.
Dried cranberries will not produce the same texture and flavor, therefore are not recommended to be used as a substitute.
The cranberries will cook through and soften once in the oven, therefore you do not have to cook them prior to baking or roasting.
If using premade cranberry sauce, skip the cranberries altogether in the oven, and add a tablespoon of sauce per chicken thigh once plated. This is a much sweeter option.
Recipe
Easy Roasted Cranberry Chicken
Ingredients
- 4 chicken thighs, bone-in, and skin-on
- ¼ cup olive oil, divided
- 1 tablespoon fresh thyme
- 2 teaspoons fresh rosemary
- 2 teaspoons minced garlic
- ½ lemon, zest + juice
- salt and pepper, to taste
- 1 pound tri-colored baby potatoes, halved
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 cup white wine, or chicken broth
- 1½ cups cranberries
- 2 tablespoons maple syrup or brown sugar
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425°F.In a small mixing bowl, toss together the cranberries, maple syrup or brown sugar, and balsamic vinegar. Allow the cranberry mixture to sit in the refrigerator to marinate while making the chicken.
- Mince the fresh herbs and place them in a small bowl.Rub both sides of the chicken and under the skin, with 2 tablespoons olive oil, mined thyme, rosemary, garlic, and lemon zest. Season both sides with salt and pepper to your liking.
- Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken skin side down, and sear until golden, about 5 minutes. Do not be tempted to move the chicken during those 5 minutes in order to get perfectly crispy skin. Set a timer.While the chicken is searing, peel and chop your vegetables.
- Flip and cook for more than 5 minutes. Remove the chicken thighs from the skillet, placing them on a clean plate. The chicken should be golden brown. Set the plate aside.*If using chicken breast, you may not have enough fat in the pan, therefore add an additional two tablespoons of oil or melt butter in the pan, prior to adding the vegetables.*
- Add the potatoes, carrots, and parsnip. Sprinkle a pinch of salt and pepper over the top of the vegetables. Cook, stirring often until slightly softened, about 5 minutes. Set another timer.
- Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly.
- Remove the skillet from the heat and nestle the chicken into the vegetables. Squeeze the half lemon over the top of the chicken and vegetables.Sprinkle the cranberries evenly over the chicken.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the chicken is cooked through measuring at 165°F and the potatoes are tender. Chicken juices should run clear. The exact cooking time will depend on the type of chicken used, as chicken breasts cook more quickly than thighs.Remove the chicken and allow it to rest in the pan for at least 5 minutes before serving.
Theresa says
Thank you. I made this last night. I followed exactly but used chicken broth instead of wine and I ended up using the whole lemon. I ended up not being able to use my potatoes because they were bad and mushy so I whipped up some mashed potatoes from a box and then added more of my organic tri colored carrots to the pan. It turned out great! The gravy / juice that it made was perfect for our mashed potatoes. Mine didn't look as pretty as yours but it still tasted amazing. I'm adding this one to our rotation for sure. Thanks!
Rebecca Taig says
Thank you Theresa for leaving a review, it is very much appreciated.
Wishing you and yours a very happy holiday!