Roasted Chicken with Herbs and Cranberries

This festive dish boasts a quick prep time and makes the perfect main for a weekend evening. If you cannot find fresh cranberries, buy a bag of frozen cranberries and defrost what you need for this dish. This recipe makes 4 servings.

PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes

1 pound bone-in, skin-on chicken thighs and drumsticks
2 tablespoons olive oil
1 tablespoon unsalted butter
Juice and zest from 1 fresh orange
1 fresh orange, quartered
1/2 cup fresh cranberries
1 medium onion, peeled and quartered
4 Yukon Gold potatoes, quartered lengthwise
8-12 baby carrots, halved lengthwise
2 cloves garlic, minced
1/2 cup chicken or vegetable stock
1 tablespoon pure maple syrup
2 small sprigs fresh rosemary
Salt and pepper, to taste

Preheat your oven to 375 F.

Heat a large, heavy, oven-proof skillet to medium-high and add oil. Season chicken pieces with salt and add to skillet; cook for 3 minutes on all sides, flipping with kitchen tongs. You do not want to cook the chicken through at this point, this step is to brown the skin. Once chicken is browned, remove to a plate and set aside.

Reduce heat to medium and add butter and garlic; cook for one minute. Add stock, making to scrape up all of the brown bits from the bottom of the pan with the back of a wooden spoon. Add orange juice, orange zest and rosemary sprigs; continue to simmer until liquid reduces by half. Remove from heat once your liquid has reduced.

Add chicken back to pan and arrange onions, carrots, cranberries, potatoes and the orange quarters around the chicken. Drizzle maple syrup over the entire pan and season with salt and pepper. Cover the pan loosely with foil.

Place pan in oven and roast for 40 minutes; remove foil and cook for another 5 minutes. Remove from heat and let stand a few minutes before serving.