Description
This delightful recipe combines tender chicken with aromatic rosemary and a luscious cranberry glaze, perfect for a weeknight dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 cup fresh or frozen cranberries
- 1/2 cup chicken broth
- 1/4 cup honey or maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2–3 sprigs fresh rosemary or 1–2 teaspoons dried rosemary
- 3 garlic cloves, minced
- Salt and pepper to taste
- Optional: 1 cup baby spinach or kale
Instructions
- Start by preheating your oven to 400°F (200°C).
- In a large oven-safe skillet, heat two tablespoons of olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken skin-side down and sear for about 5 to 7 minutes.
- While the chicken is searing, combine cranberries, chicken broth, honey or maple syrup, balsamic vinegar, minced garlic, and fresh rosemary in a bowl. Stir well.
- Once the chicken is nicely browned, flip the pieces and pour the cranberry mixture over them. Add spinach or kale if desired.
- Transfer the skillet to your preheated oven and roast for about 25 to 30 minutes until the chicken is cooked through.
- After roasting, let the dish rest for about 5 to 10 minutes before serving.
Notes
Feel free to substitute ingredients based on availability and preference. This recipe is versatile for various diets including gluten-free and low-carb.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 14g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg