Cranberry Chicken

6 standard portions

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Ingredients

• 2 pounds chicken thighs (bone-in and skin-on, about 6)
• 2 cups fresh cranberries (8 ounces)
• ½ cup cranberry juice
• 2 cloves garlic (minced)
• 1 teaspoon ground paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 3 tablespoons light brown sugar
• 2 teaspoons fresh rosemary (chopped)

Method

1. Preheat your oven to 350°F (180°C), or 160°C if using a fan oven. Trim any excess skin and fat from the chicken thighs and pat them dry with paper towels.
2. Season the chicken thighs on both sides with kosher salt and ground black pepper. Then, sprinkle the ground paprika evenly over them.
3. Heat the olive oil in a large oven-proof skillet over medium-high heat. When the oil is hot, place the chicken thighs in the skillet, skin-side down. Cook until the skin is brown and crispy, about 5-7 minutes. There's no need to sear the other side.
4. Remove the chicken from the skillet and set aside. Pour out the excess fat, leaving about 1 teaspoon in the skillet.
5. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
6. Pour the cranberry juice into the skillet to deglaze it, scraping up any browned bits from the bottom. Add the fresh cranberries, brown sugar, lemon juice, and chopped rosemary. Stir to combine.
7. Return the chicken thighs to the skillet if it’s oven proof (or transfer to a baking dish), placing them skin-side up on top of the cranberry mixture. Ensure the skin isn’t submerged in the liquid to keep it crispy.
8. Transfer the skillet to the preheated oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
9. Remove the skillet from the oven and let it rest for a few minutes. Serve the chicken thighs with the cranberry sauce spooned over or alongside them.