Name: Cranberry Chicken
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Ingredients: 2 cups fresh cranberries; 1/2 cup lightly packed dark brown sugar; 1 teaspoon orange zest; 1/4 cup freshly squeezed orange juice (the juice of about 1/2 orange); 6 bone-in and skin on chicken thighs (about 2 pounds); 24 red baby potatoes (about 1 1/2 pounds); 1/4 cup olive oil; 6 medium cloves garlic (diced by hand, not pressed through a garlic press); 2 teaspoons kosher salt; 2 teaspoons dried rosemary

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Cranberry Chicken

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Prep Time 20

Cook Time 1 25

Total Time 1 45

Ingredients

2 cups fresh cranberries
1/2 cup lightly packed dark brown sugar
1 teaspoon orange zest
1/4 cup freshly squeezed orange juice the juice of about 1/2 orange
6 bone-in and skin on chicken thighs about 2 pounds
24 red baby potatoes about 1 1/2 pounds
1/4 cup olive oil
6 medium cloves garlic diced by hand, not pressed through a garlic press
2 teaspoons kosher salt
2 teaspoons dried rosemary

Instructions

Preheat the oven to 350 F (176 C). Line a large rimmed baking sheet with aluminum foil.
In a medium bowl, mix together the cranberries, brown sugar, orange zest, and orange juice. Let this rest while you prepare the chicken and potatoes.
To the prepared baking sheet, add the chicken thighs, baby potatoes, olive oil, garlic, and salt. Toss to coat.
Make sure the chicken is skin side up, and place it between the potatoes so it’s all in one even layer.
Sprinkle the dried rosemary evenly over the chicken and potatoes.
Sprinkle the cranberries over the baking dish, trying to fill all the nooks and crannies with them. Move them around so that everything is in one layer. I sprinkle mine over the potatoes and avoid the chicken, because if the chicken is uncovered the skin will get golden and crispy.
Bake uncovered in the preheated oven for 1 hour and 25 minutes, or until the chicken reaches an internal temperature of 165 F on an instant read meat thermometer and the skin is golden brown and crispy.