I was reorganizing the freezer today and found two bags of cranberries. Not possible! By this time I’m usually out and anxiously waiting for the season to begin again. But last year they were really inexpensive and I stocked up..then the bags got buried under vegetables. I took one out and thawed it, along with some chicken thighs. I used the recipe below, which is an adaptation of my original Cranberry Grilled Chicken from July 2010, but did a bit of experimentation. I lifted the skin on the thigh, seasoned and added the sauce between the meat and the skin. I replaced the skin, brushed it with olive oil and roasted at 400 degrees. The skin was crisp and flavorful and the meat was moist, tender and had cranberry infused through it.
No secret for anyone who reads the blog with any frequency that I love cranberries. This cranberry chicken is tangy with a sweet and tangy crust. Great with rice and a salad. I left out the marinade of cranberry juice and wine with this adaptation.
Cranberry Roasted Chicken
- 4 chicken thighs, bone in and skin on
- 8 oz whole berry cranberry sauce (I made my own from fresh cranberries)
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tbsp vinegar
- 1 tbsp ground dried mustard
- ¼ tsp crushed garlic
bowl, saucepan, baking dish
In saucepan, mix together all ingredients except chicken, bring to a boil, stirring constantly, reduce heat and simmer 5 minutes, stirring occasionally. Loosen skin from chicken thighs, season meat, add 2-3 tbsp of cranberry mixture between skin and meat (I pulled the skin most of the way off, covered the meat with cranberries and folded the skin back over it). Brush the skin with olive oil and roast at 400 degrees until cooked through.