Skillet Cranberry Roasted Chicken.

Serves: 4

In all seriousness though, this dinner is so delicious. No crazy exotic flavors or anything like that, but sometimes classic flavors are just what we all need, and I feel like the cranberries give this dish a bright update. Not to mention they are so good! They add just the right amount of bittersweetness which pairs so well with the roasted chicken and especially the rosemary.

Dovetailing Tip: Cook an additional 2 lbs of chicken to be used on day 5 in the Harvest Cobb Salad

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4 skin-on chicken breasts or thighs
1/4 cup olive oil divided
1 tablespoon chopped fresh thyme
1 1/2 teaspoon chopped fresh rosemary
2 cloves garlic minced or grated
zest + juice of 1/2 lemon
kosher salt and pepper
1 pound baby potato halved
3 carrots chopped
1 cup white wine or chicken broth
1 1/2 cup fresh cranberries
2 tablespoons brown sugar
2 tablespoons balsamic vinegar


Preheat the oven to 425 degrees F.

Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.

Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.

In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!


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