Easy Roasted Cranberry Chicken

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!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 35

Cook Time 20

Total Time 55

Servings people

Calories 673kcal

Author Rebecca Taig

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.

Notes

Can I use chicken breasts instead of chicken thighs?

Yes, chicken breasts can easily be substituted for chicken thighs. The cook time however may vary slightly with the less fatty meat.

Can I use dried cranberries instead of fresh cranberries?

Dried cranberries will not produce the same texture and flavor, therefore are not recommended to be used as a substitute.

Use a timer

Throughout the steps setting a timer between steps will help keep you on track.

Nutrition