Name: Cranberry Chicken Recipe
Ingredients: 2 pounds (900 g) chicken thighs bone-in and skin-on, about 6: The star of the show! Bone-in, skin-on chicken thighs are crucial for this recipe. The bone-in part helps keep the chicken moist and flavorful during baking, while the skin-on aspect is essential for achieving that irresistible crispy texture. Chicken thighs are also naturally more forgiving than chicken breasts, meaning they are less likely to dry out. If you must substitute, bone-in, skin-on chicken breasts can be used, but be mindful of cooking time as breasts tend to cook faster. For optimal flavor and texture, stick with thighs. When choosing your chicken, look for thighs that are plump and have a good color. If possible, opt for air-chilled chicken as it tends to have better flavor and texture.; 2 cups (225 g) fresh cranberries 8 ounces: Fresh cranberries are what give this dish its signature tart and festive flavor. They burst and soften during cooking, releasing their juices and creating a beautiful, vibrant sauce. While frozen cranberries can be used in a pinch, fresh cranberries offer a brighter, more intense flavor that truly elevates the dish. Look for firm, plump cranberries with a deep red color. Rinse them thoroughly before using. If you happen to have leftover cranberries, they freeze beautifully, so stock up when they are in season!; ½ cup (120 ml) cranberry juice: Cranberry juice adds another layer of cranberry flavor and moisture to the sauce. It helps to deglaze the pan and create a luscious base for the cranberries to simmer in. Choose 100% cranberry juice for the best flavor and to avoid added sugars. If you don’t have cranberry juice on hand, you can substitute with apple juice or even chicken broth, although the cranberry flavor will be less pronounced.; 2 cloves garlic minced: Garlic is the aromatic backbone of the savory component in this recipe. It provides a pungent, savory note that balances the sweetness of the cranberries and brown sugar. Freshly minced garlic is always recommended for the best flavor. If you are in a hurry, pre-minced garlic can be used, but the flavor won’t be quite as vibrant. Don’t be shy with the garlic – it really enhances the overall taste of the dish.; 1 teaspoon ground paprika: Paprika adds a subtle smoky and slightly sweet note to the chicken, enhancing its savory flavor and contributing to a beautiful color. Regular paprika works perfectly well, but you can also experiment with smoked paprika for a deeper, smokier flavor profile. Make sure your paprika is fresh for the best taste – spices lose their potency over time.; 1 teaspoon kosher salt: Salt is essential for seasoning both the chicken and the cranberry sauce. Kosher salt is preferred by many chefs because of its coarse texture, which makes it easier to control seasoning and it dissolves nicely. If using table salt, use slightly less as it is finer and saltier by volume. Proper seasoning is key to bringing out the flavors of all the ingredients.; ½ teaspoon ground black pepper: Black pepper adds a touch of spice and complexity to the dish. Freshly ground black pepper is always recommended for the best flavor. It complements the paprika and salt, adding depth to the overall seasoning.; 2 tablespoons (30 ml) olive oil: Olive oil is used for searing the chicken thighs in the skillet. It provides a healthy fat and helps to create that crispy, golden-brown skin. Extra virgin olive oil is a great choice for its flavor, but regular olive oil or even avocado oil will work well too. Ensure the oil is hot before adding the chicken to get a good sear.; 1 teaspoon lemon juice: Lemon juice adds a bright, acidic note that balances the sweetness of the cranberries and brown sugar. It also helps to brighten the overall flavor of the dish. Freshly squeezed lemon juice is always preferred for the best taste. If you don’t have lemon juice, a splash of white wine vinegar can be used as a substitute.; 3 tablespoons (37.5) light brown sugar: Brown sugar adds a touch of sweetness and caramel-like flavor to the cranberry sauce. Light brown sugar is recommended for its subtle molasses notes, but dark brown sugar can be used for a richer, more intense sweetness. Adjust the amount of brown sugar to your preference – if you prefer a tarter sauce, use less sugar.; 2 teaspoons fresh rosemary chopped: Fresh rosemary is the herb that ties everything together in this recipe. Its piney, aromatic flavor complements both the chicken and the cranberries beautifully. Fresh rosemary is highly recommended for its superior flavor. If you must use dried rosemary, use about 1 teaspoon and be aware that the flavor will be less pronounced. Chop the rosemary finely to release its aroma and ensure it disperses evenly throughout the sauce.

Ingredients

Scale

2 pounds (900 g) chicken thighs bone-in and skin-on, about 6: The star of the show! Bone-in, skin-on chicken thighs are crucial for this recipe. The bone-in part helps keep the chicken moist and flavorful during baking, while the skin-on aspect is essential for achieving that irresistible crispy texture. Chicken thighs are also naturally more forgiving than chicken breasts, meaning they are less likely to dry out. If you must substitute, bone-in, skin-on chicken breasts can be used, but be mindful of cooking time as breasts tend to cook faster. For optimal flavor and texture, stick with thighs. When choosing your chicken, look for thighs that are plump and have a good color. If possible, opt for air-chilled chicken as it tends to have better flavor and texture.

2 cups (225 g) fresh cranberries 8 ounces: Fresh cranberries are what give this dish its signature tart and festive flavor. They burst and soften during cooking, releasing their juices and creating a beautiful, vibrant sauce. While frozen cranberries can be used in a pinch, fresh cranberries offer a brighter, more intense flavor that truly elevates the dish. Look for firm, plump cranberries with a deep red color. Rinse them thoroughly before using. If you happen to have leftover cranberries, they freeze beautifully, so stock up when they are in season!

½ cup (120 ml) cranberry juice: Cranberry juice adds another layer of cranberry flavor and moisture to the sauce. It helps to deglaze the pan and create a luscious base for the cranberries to simmer in. Choose 100% cranberry juice for the best flavor and to avoid added sugars. If you don’t have cranberry juice on hand, you can substitute with apple juice or even chicken broth, although the cranberry flavor will be less pronounced.

2 cloves garlic minced: Garlic is the aromatic backbone of the savory component in this recipe. It provides a pungent, savory note that balances the sweetness of the cranberries and brown sugar. Freshly minced garlic is always recommended for the best flavor. If you are in a hurry, pre-minced garlic can be used, but the flavor won’t be quite as vibrant. Don’t be shy with the garlic – it really enhances the overall taste of the dish.

1 teaspoon ground paprika: Paprika adds a subtle smoky and slightly sweet note to the chicken, enhancing its savory flavor and contributing to a beautiful color. Regular paprika works perfectly well, but you can also experiment with smoked paprika for a deeper, smokier flavor profile. Make sure your paprika is fresh for the best taste – spices lose their potency over time.

1 teaspoon kosher salt: Salt is essential for seasoning both the chicken and the cranberry sauce. Kosher salt is preferred by many chefs because of its coarse texture, which makes it easier to control seasoning and it dissolves nicely. If using table salt, use slightly less as it is finer and saltier by volume. Proper seasoning is key to bringing out the flavors of all the ingredients.

½ teaspoon ground black pepper: Black pepper adds a touch of spice and complexity to the dish. Freshly ground black pepper is always recommended for the best flavor. It complements the paprika and salt, adding depth to the overall seasoning.

2 tablespoons (30 ml) olive oil: Olive oil is used for searing the chicken thighs in the skillet. It provides a healthy fat and helps to create that crispy, golden-brown skin. Extra virgin olive oil is a great choice for its flavor, but regular olive oil or even avocado oil will work well too. Ensure the oil is hot before adding the chicken to get a good sear.

1 teaspoon lemon juice: Lemon juice adds a bright, acidic note that balances the sweetness of the cranberries and brown sugar. It also helps to brighten the overall flavor of the dish. Freshly squeezed lemon juice is always preferred for the best taste. If you don’t have lemon juice, a splash of white wine vinegar can be used as a substitute.

3 tablespoons (37.5) light brown sugar: Brown sugar adds a touch of sweetness and caramel-like flavor to the cranberry sauce. Light brown sugar is recommended for its subtle molasses notes, but dark brown sugar can be used for a richer, more intense sweetness. Adjust the amount of brown sugar to your preference – if you prefer a tarter sauce, use less sugar.

2 teaspoons fresh rosemary chopped: Fresh rosemary is the herb that ties everything together in this recipe. Its piney, aromatic flavor complements both the chicken and the cranberries beautifully. Fresh rosemary is highly recommended for its superior flavor. If you must use dried rosemary, use about 1 teaspoon and be aware that the flavor will be less pronounced. Chop the rosemary finely to release its aroma and ensure it disperses evenly throughout the sauce.

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Instructions

Preheat the Oven and Prep the Chicken: Start by preheating your oven to 350°F (180°C), or 160°C if using a fan oven. Getting the oven preheated ensures that the chicken will cook evenly and the cranberry sauce will bake to perfection. While the oven is heating, prepare your chicken thighs. Use paper towels to pat the chicken thighs thoroughly dry. This is a crucial step for achieving crispy skin. Excess moisture will steam the skin instead of allowing it to crisp up. Trim any excess skin or fat from the chicken thighs with kitchen shears. This isn’t strictly necessary, but it can help to prevent excessive grease in the pan and create a neater final dish.

Season the Chicken: Now it’s time to season the chicken. In a small bowl, combine the kosher salt, ground black pepper, and ground paprika. Mix well to ensure the spices are evenly distributed. Generously season both sides of each chicken thigh with this spice mixture. Make sure to rub the seasoning into the chicken to ensure it adheres well and flavors the meat from all sides. Don’t be afraid to be generous with the seasoning – it’s what gives the chicken its delicious flavor.

Sear the Chicken for Crispy Skin: Place a large oven-proof skillet (cast iron is ideal, but any heavy-bottomed skillet that can go in the oven will work) over medium-high heat. Add the olive oil to the skillet and let it heat up until it shimmers. This indicates that the oil is hot enough for searing. Carefully place the chicken thighs in the hot skillet, skin-side down. Make sure not to overcrowd the pan; you might need to work in batches if your skillet is small. Sear the chicken, skin-side down, for about 5-7 minutes, or until the skin is beautifully brown and crispy. Resist the urge to move the chicken around too much while it’s searing. Let it sit undisturbed to develop a good crust. There’s no need to sear the other side of the chicken at this stage as it will cook in the oven.

Remove Chicken and Deglaze the Pan: Once the chicken skin is crispy and golden brown, carefully remove the chicken thighs from the skillet and set them aside on a plate. Pour out the excess fat from the skillet, leaving about 1 teaspoon of rendered chicken fat in the pan. This rendered fat will add flavor to the cranberry sauce. Reduce the heat to medium.

Sauté Garlic and Build the Cranberry Sauce: Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant, stirring constantly to prevent it from burning. Garlic burns easily, so keep a close eye on it. Pour the cranberry juice into the skillet to deglaze it. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet. These browned bits, known as fond, are packed with flavor and will enhance the sauce. Add the fresh cranberries, brown sugar, lemon juice, and chopped fresh rosemary to the skillet. Stir everything together to combine.

Combine Chicken and Cranberry Sauce and Bake: Return the chicken thighs to the skillet, placing them skin-side up on top of the cranberry mixture. Ensure that the crispy chicken skin is not submerged in the liquid, as this will make it soggy. If your skillet is not oven-proof, carefully transfer the cranberry mixture to a baking dish and then place the chicken thighs on top. Transfer the skillet or baking dish to the preheated oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the thigh, avoiding the bone.

Rest and Serve: Once the chicken is cooked through, remove the skillet from the oven. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Spoon the delicious cranberry sauce over the chicken thighs or serve it alongside. Garnish with extra fresh rosemary sprigs if desired. Serve immediately and enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 450-550