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The Rocky Mountain Food Report, founded in 2015, is based here in Colorado, with a strong focus on the craft food and beverage scene. We strive to highlight local businesses, products, culinary talent and events that adds to the growing gastro-culture of our region. That means you’ll find breaking news, restaurant previews and reviews, updates on longtime favorites, event recaps, editorials and stories that encompass all things Colorado.
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Featured Recipe
Skillet Cranberry Roasted Chicken and Potatoes
Ingredients
Yield: Serves 6-8 people
Prep time: 15 minutes
Cook time: 45 minutes
- 4 skin-on chicken breasts or thighs
- 1/4 cup olive oil divided into 4 tablespoons
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 2 cloves garlic minced or grated
- Zest + juice of 1/2 lemon
- Kosher salt and pepper
- 1 pound baby potatoes, halved
- 3 carrots, chopped into large chunks
- 1 cup white wine or chicken broth
- 1 1/2 cups fresh cranberries
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425 degrees F.
- Rub the chicken with 2 tablespoons of olive oil, thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
- Heat a large, oven safe skillet over medium-high heat. Add 2 tablespoons of 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 and set aside.
- To the skillet, add 2 tablespoons butter, potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes.
- Pour in the wine or chicken broth, deglazing the pan and scraping up any browned bits off the bottom.
- Simmer the wine or broth for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add lemon juice.
- In a small bowl, toss together cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken.
- Transfer the skillet 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.
- Enjoy!