Ingredients:
6 bone-in, skin-on chicken thighs
2 cups fresh cranberries
1/4 cup freshly squeezed orange juice
1/4 cup lightly packed dark brown sugar
2 tablespoons maple syrup
1 teaspoon orange zest
1/4 cup olive oil
6 cloves garlic, crushed
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons dried rosemary
Directions:
Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper.
In a medium bowl, mix together cranberries, orange juice, brown sugar, maple syrup, orange zest, olive oil, garlic, and rosemary. Stir to combine.
Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crisp. Flip and cook for an additional 2 minutes. Remove and set aside.
In the same skillet, pour in the cranberry mixture, spreading evenly. Nestle the chicken thighs into the mixture, skin-side up, and spoon some glaze over the top.
Transfer the skillet to the oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cranberries have softened and burst, forming a rich glaze.
Rest the chicken for 5 minutes before serving. Garnish with fresh rosemary, if desired, and serve warm with the cranberry sauce spooned over the top.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 200 kcal | Servings: 6 servings
