Cranberry Orange Roasted Chicken
This cranberry orange chicken is the perfect dinner for the holiday season. Seared chicken thighs are roasted with balsamic vinegar, cranberry and orange until tender and juicy. Fresh rosemary adds earthy freshness! Festive and delicious.
Ingredients
- 1 ½ pounds bone-in, skin-on chicken thighs
- kosher salt and pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried sage
- 2 tablespoons olive oil
- ¼ cup chicken stock
- ¼ cup cranberry juice
- ¼ cup orange juice
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 cup fresh cranberries
- 1 orange, cut into wedges
- 4 to 5 fresh rosemary sprigs
Instructions
- Preheat the oven 375 degrees F.
- Season the chicken all over with salt and pepper. Sprinkle it with the garlic powder and sage.
- Heat the olive oil in a cast iron skillet over medium-high heat. Add the chicken skin-side down and cook for 2 to 3 minutes, until deeply golden brown. Flip the chicken and cook the other side until deeply golden.
- Whisk together the chicken stock, cranberry juice, orange juice, balsamic vinegar and honey until combined. Pour it into the skillet and let it simmer for 2 to 3 minutes. Add the cranberries and the orange wedges to the skillet. Add in the rosemary.
- Place the skillet in the oven. Roast for 25 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Serve with rice, potatoes and/or roasted veggies.
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