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Featured Recipe

Skillet Cranberry Roasted Chicken and Potatoes


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
  1. Preheat the oven to 425 degrees F.
  2. Rub the chicken with 2 tablespoons of olive oil, thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
  3. 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.
  4. 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.
  5. Pour in the wine or chicken broth, deglazing the pan and scraping up any browned bits off the bottom.
  6. 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.
  7. In a small bowl, toss together cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken.
  8. Transfer the skillet to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
  9. Plate the chicken and potatoes and drizzle with the sauce left in the pan.
  10. Enjoy!


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