Cranberry  Chicken Thighs

Festive, one-pan Cranberry Chicken is made with juicy, crispy chicken thighs and a delicious tart and savory cranberry sauce.

Why You Should Try This Recipe:

- These pan-seared chicken thighs turn out perfectly crispy and delicious - The cranberry sauce is sweet, tangy, and bursting with flavor - An easy recipe made in just one skillet in 35 minutes

Key Ingredients:

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chicken thighs - rosemary cranberries - lemon cranberry juice - garlic brown sugar - paprika

Let's make it!

This Cranberry Chicken Thighs recipe is a festive and easy meal.

1

Preheat your oven to 350°F (180°C). Trim any excess skin and fat from the chicken thighs and pat them dry with paper towels. Season the chicken thighs on both sides with kosher salt and ground black pepper. Then, sprinkle the ground paprika.

2

Heat the olive oil in a large oven-proof skillet over medium-high heat. When the oil is hot, place the chicken thighs in the skillet, skin-side down.

3

Cook until the skin is brown and crispy, about 5-7 minutes. There’s no need to sear the other side.

4

Remove the chicken from the skillet and set aside. Pour out the excess fat, leaving about 1 teaspoon in the skillet. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.

5

Pour the cranberry juice into the skillet to deglaze it, scraping up any browned bits from the bottom. Add the fresh cranberries, brown sugar, lemon juice, and chopped rosemary. Stir to combine.

6

Return the chicken thighs to the skillet if it’s oven proof (or transfer to a baking dish), placing them skin-side up on top of the cranberry mixture. Ensure the skin isn’t submerged in the liquid to keep it crispy.

7

Transfer the skillet to the preheated oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

8

Remove the skillet from the oven and let it rest for a few minutes. Serve the chicken thighs with the cranberry sauce spooned over or alongside them.

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