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–+ servings

Roasted Cranberry Chicken Thighs

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A plate of roasted chicken garnished with lemon, cranberries, and parsley, served over mashed potatoes on a patterned red cloth.
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Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

Ingredients

  • 1 cup of cranberries
  • 2 tbsp of white wine vinegar
  • ⅓ cup of brown sugar
  • 6 bone in skin on chicken thighs
  • 2 tsp of paprika
  • 1 tsp pepper
  • 1 tsp salt
  • 6 garlic cloves minced
  • ¼ cup of olive oil
  • 1 yellow onion sliced
  • 1 lemon sliced
  • 3-4 rosemary sprigs
  • ½ cup of chicken broth

Instructions

  • Preheat the oven to 425° and set a baking dish aside. To a small bowl add the cranberries, white wine vinegar and brown sugar, stir until they are all coated in the vinegar.
  • Lay the chicken thighs on a tray and pat completely dry with a paper towel. In a small bowl add the paprika, pepper, salt, garlic and oil and stir. Rub the sauce all over the chicken thighs and lay them in the baking dish. Spread the sliced onions all over.
  • Add lemon slices all over, sprinkle the cranberries and some of its juice from the bottom of the bowl all over the chicken. Snap the rosemary sprigs in half and add all over. Pour the chicken broth all over and add the baking dish into the oven. Bake for 35-40 minutes.
  • Make sure the chicken is cooked all the way through, the internal temp should be 165°. Once done and nice and roasted, serve with mashed potatoes, rice or stuffing. Enjoy!

Notes

Tips and tricks!

  • Store in an airtight container in the fridge for 2-3 days.
  • You can sprinkle chopped parsley on top but it’s optional.
  • You can drizzle the leftover juice from the bottom of the pan on top once you plate.
  • Pay attention while it’s baking and make sure the skin doesn’t burn.

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Servings: 4 servings
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