Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 cups cranberries, fresh or frozen
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth, low-sodium
- 2 tablespoons olive oil
- Zest of 1 lemon
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pat dry your chicken thighs with paper towels and season both sides generously with salt and pepper.
- In your skillet, heat two tablespoons of olive oil over medium heat. Once shimmering, add minced garlic and sauté until fragrant.
- Carefully place your seasoned chicken thighs skin-side down into the skillet and cook undisturbed for about 5-7 minutes until golden brown. Turn them over using tongs and brown the other side for another 5 minutes.
- Once both sides are beautifully browned, sprinkle fresh cranberries around the chicken in the pan. Pour in one cup of chicken broth and add lemon zest along with chopped rosemary sprigs on top.
- Transfer your skillet to the preheated oven and bake for about 25-30 minutes or until the internal temperature reaches 165°F (74°C).
Notes
Store leftovers in an airtight container.
Reheat gently in the oven.
Serve with crusty bread slices.
Use fresh rosemary for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 25mg