Description
A flavorful one-pan dish featuring chicken thighs, cranberries, and rosemary, perfect for busy weeknights and special gatherings.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup fresh cranberries (or dried cranberries)
- 2 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 4 cloves garlic, minced
- Salt and black pepper to taste
- 1 cup chicken broth (or vegetable broth)
- Optional: Sliced almonds or walnuts for garnish
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and season the chicken thighs with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken thighs skin-side down for about 5-7 minutes until golden brown.
- Flip the chicken, remove it from the pan, and sauté garlic in the same pan for about a minute.
- Add fresh cranberries, honey or maple syrup, and Dijon mustard to the pan, stirring until cranberries start to burst.
- Reduce heat to low and add rosemary and chicken broth, then return chicken thighs to the pan skin-side up.
- Transfer the skillet to the oven and bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Remove from the oven, garnish, and serve directly from the pan or on a serving plate.
Notes
Substitute chicken thighs with skinless breasts for a lighter dish. Serve with mashed potatoes or sautéed green beans for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg