Ingredients for Bhg Roasted Cranberry Chicken
- Skinless Chicken Thighs
- Light Cranberry Juice
- Fresh Cranberries
- Fresh Thyme
- 1/4 cup packed brown sugar
- Fresh Thyme Leave
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How to Make Bhg Roasted Cranberry Chicken
- Preheat oven to 350°F (175°C).
- Coat a large oven-safe skillet with non-stick cooking spray.
- Heat the skillet over medium-high heat.
- Season 4 boneless, skinless chicken thighs (about 2 lbs) with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Cook chicken thighs in the hot skillet for 5 minutes per side, or until well browned, ensuring meaty sides are down first. Flip once during cooking.
- Transfer the skillet to the preheated oven.
- Roast uncovered for 20 minutes, or until the chicken is no longer pink and the internal temperature reaches 165°F (74°C).
- Meanwhile, prepare the cranberry sauce: In a medium saucepan, combine 1 cup cranberry juice, 1 (12-ounce) bag fresh or frozen cranberries, 2 sprigs fresh thyme, 1/4 cup packed brown sugar, and 1/4 teaspoon salt.
- Bring the cranberry mixture to a boil over medium heat.
- Reduce heat and simmer uncovered for 15-20 minutes, or until the sauce has slightly thickened. Stir occasionally.
- Remove the thyme sprigs before serving.
- Serve the roasted chicken immediately, spooning the cranberry sauce over the top and garnishing with fresh thyme leaves (about 1 teaspoon).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
28g
Fat
6g
Carbs
2g
