Description
Herbed Cranberry Chicken
Herbed Cranberry Chicken is the perfect blend of sweet, tangy, and savory flavors that is ideal for festive gatherings or an intimate dinner. This dish combines the earthy notes of rosemary and thyme with the tartness of cranberries, offering an elegant presentation that looks and tastes impressive, yet is surprisingly easy to prepare. Whether you’re hosting a holiday dinner or enjoying a cozy date night, this recipe brings warmth and sophistication to your table.
6 large or 8-9 medium bone-in, skin-on chicken thighs
1 tsp dried thyme
1 tsp black pepper
½ tsp salt
4 cloves garlic, minced
2 tbsp salted butter
5 cloves garlic, chopped
4 sprigs of rosemary, chopped
¼ cup chicken broth
2 tbsp coconut aminos (or soy sauce)
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp lemon juice
1 ½ cups fresh cranberries
Slices of lemon, sprigs of rosemary for garnish
Directions:
1. Combine thyme, pepper, salt, and minced garlic. Coat chicken thighs.
2. Preheat oven to 400°F (204°C). Heat butter in a skillet over medium-high heat and sear chicken thighs skin side down for 7-10 mins.
3. Flip, add chopped garlic and rosemary, sear for 2-3 mins.
4. Scatter cranberries, pour in broth, aminos, balsamic vinegar, honey, and lemon juice.
5. Roast in oven for 20-30 mins, or until chicken reaches 165°F (74°C).
Prep Time: 15 mins
Kcal: 480 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect Herbed Cranberry Chicken every time. First, pat the chicken thighs completely dry with paper towels—this is crucial for achieving crispy skin. In a small bowl, thoroughly mix the dried thyme, black pepper, salt, and minced garlic to form a paste. Rub this mixture all over the chicken, ensuring it gets under the skin. Preheat your oven to 400°F (204°C). While it heats, use a large, oven-safe skillet (like cast iron) to melt the butter over medium-high heat. Carefully place the chicken thighs in the skillet, skin-side down. Do not move them for 7-10 minutes to allow a deep golden-brown sear to form. Flip the thighs, add the chopped garlic and rosemary, and sear the other side for 2-3 minutes. Now, scatter the fresh cranberries around the chicken. In a measuring cup, whisk together the chicken broth, coconut aminos, balsamic vinegar, honey, and lemon juice, then pour the mixture into the skillet. Immediately transfer the entire skillet to the preheated oven. Roast for 20-30 minutes, basting the chicken with the pan juices halfway through, until the internal temperature reaches 165°F (74°C) and the cranberries have burst.
Serving Suggestions
This elegant dish pairs beautifully with sides that complement its rich, tangy sauce. For a classic pairing, serve over a bed of creamy mashed potatoes, polenta, or cauliflower puree to soak up the delicious juices. Roasted seasonal vegetables like Brussels sprouts, carrots, or green beans add color and texture. For a heartier meal, consider buttered egg noodles or wild rice pilaf. Garnish with fresh lemon slices and rosemary sprigs just before serving for a stunning presentation.
How-to Summary
Dry chicken, season with thyme-pepper-salt-garlic paste. Sear skin-side down in a hot skillet until golden. Flip, add garlic and rosemary, sear briefly. Add cranberries and a sauce of broth, aminos, vinegar, honey, and lemon juice. Transfer skillet to a 400°F oven and roast for 20-30 minutes until chicken is cooked through. Baste halfway. Garnish and serve.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the initial searing time by 2-3 minutes per side and check for doneness after 15-20 minutes in the oven, as they cook faster. The skin will not be crispy.
What can I substitute for fresh cranberries? Frozen cranberries work perfectly; do not thaw before adding. In a pinch, ½ cup of high-quality cranberry sauce can be stirred into the pan sauce after cooking.
My sauce is too thin. How can I thicken it? After removing the chicken, place the skillet on the stovetop over medium heat. Simmer the sauce for 3-5 minutes until it reduces and thickens slightly. For a richer sauce, you can whisk in a teaspoon of cold butter at the end.
Can I make this dish ahead of time? You can prepare the seasoning paste and measure all sauce ingredients ahead. For best results, sear and cook the chicken just before serving to maintain optimal texture.
Is there a substitute for coconut aminos? Yes, you can use an equal amount of light soy sauce or tamari. If using regular soy sauce, consider reducing the amount slightly as it is saltier.
Common Mistakes to Avoid
Avoid overcrowding the skillet when searing; cook in batches if necessary to ensure proper browning. Do not skip the searing step, as it builds foundational flavor and texture. Ensure your skillet is oven-safe before starting. Finally, always use a meat thermometer to check for doneness—guessing can lead to overcooked, dry chicken or, worse, undercooked meat.
Conclusion
Herbed Cranberry Chicken is a deceptively simple recipe that delivers restaurant-quality elegance to your home kitchen. The harmonious balance of savory herbs, sweet honey, and tart cranberries creates a complex sauce that elevates humble chicken thighs into a special occasion centerpiece. By following the detailed steps and tips provided, you can confidently create a moist, flavorful dish that is sure to impress any guest. It’s the perfect recipe to add to your repertoire for nights that call for something both comforting and sophisticated.