Roast Chicken with Cranberries and Rosemary
A quick and easy roast chicken dish with tart cranberries and fragrant rosemary, served over grains for a satisfying weeknight meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 450
- Protein
- 28g
Ingredients
- 4 pieces chicken thighs
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- ½ cup dried cranberries
- 2 cups cooked grains (such as rice or quinoa)
- 1 pinch salt and pepper
Instructions
- 1
Preheat oven to 425°F. Pat the 4 chicken thighs dry and season both sides with salt and pepper.
- 2
Heat 2 tbsp olive oil in an oven-safe skillet over medium-high. Place chicken skin-side down and cook until golden, about 5 minutes.
- 3
Flip chicken, scatter 1/2 cup dried cranberries and 2 sprigs rosemary around the pan. Transfer skillet to oven and roast until chicken is cooked through (165°F), about 15 minutes.
- 4
Serve chicken and cranberries over 2 cups cooked grains, spooning pan juices on top.
Tools you’ll need
- Oven-safe skillet
- Tongs
- Meat thermometer
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