This time of the year I am all about seasonal flavors. This orange-cranberry chicken will hit the spot on a cold evening. I serve it with some sweet potatoes or this apple-butternut squash casserole.
Orange Cranberry Chicken
Many people I know are anti-bone in chicken. That is fine! I would recommend using chicken thighs if you alter the recipe as they are much more flavorful than chicken breasts in my opinion. Let me know in the comments if you do this!
Cranberry Orange Chicken
- 2 tbsp olive oil
- 2 lbs bone-in chicken breasts, with skin
- 1 1/2 tsp fresh chopped sage
- 1 1/2 tsp thyme
- salt and pepper to taste
- 1/2 cup fresh or frozen cranberries
- 2 tbsp freshly squeezed orange juice
- 2 tbsp honey
- 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/8 tsp nutmeg
1. Place top oven rack in the center position and pre-heat oven to 400°F
2. Heat the oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, and thyme. Season with salt and black pepper, to taste. Place seasoned chicken in hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. Turn the chicken and continue cooking another 4-5 minutes on the remaining side.
3. While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan. Place over medium heat and bring it to a gentle boil. Cook until the cranberries pop open and the sauce becomes slightly thickened, around 4-5 minutes.
4. Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the pre-heated oven. Roast until the chicken is fully cooked through and the sauce is bubbly, around 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 160°F.*
5. Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and your choice of sides. Enjoy!
*Internal temperature will continue to rise to 165°F as it rests.
Serve with this apple-butternut squash casserole.