Bhg Roasted Cranberry Chicken Recipe

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

How to Make Bhg Roasted Cranberry Chicken

1. Preheat oven to 350°F (175°C).
2. Coat a large oven-safe skillet with non-stick cooking spray.
3. Heat the skillet over medium-high heat.
4. Season 4 boneless, skinless chicken thighs (about 2 lbs) with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. 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.
6. Transfer the skillet to the preheated oven.
7. Roast uncovered for 20 minutes, or until the chicken is no longer pink and the internal temperature reaches 165°F (74°C).
8. 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.
9. Bring the cranberry mixture to a boil over medium heat.
10. Reduce heat and simmer uncovered for 15-20 minutes, or until the sauce has slightly thickened. Stir occasionally.
11. Remove the thyme sprigs before serving.
12. Serve the roasted chicken immediately, spooning the cranberry sauce over the top and garnishing with fresh thyme leaves (about 1 teaspoon).