Description
This Apple & Cranberry Roasted Chicken recipe features juicy bone-in, skin-on chicken thighs roasted to golden perfection in a flavorful sauce made with fresh cranberries, sweet Honeycrisp apples, shallots, garlic, and fresh herbs. The sauce is lightly thickened and enhanced with white wine, soy sauce, and chicken broth, delivering a perfect balance of savory, sweet, and tangy notes. This comforting and elegant one-pan dish is ideal for an easy yet impressive family meal.
Ingredients
Units
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Fruit and Sauce Ingredients
- 1 cup frozen or fresh cranberries
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. reduced-sodium soy sauce
- 1/2 cup plus 1 tbsp. dry white wine, divided
- 1 cup low-sodium chicken broth
- 2 Honeycrisp apples (about 1 lb.), cored, cut into 8 wedges
- 1 Tbsp. chopped fresh thyme leaves, plus more for serving
- Chopped fresh parsley leaves, for serving
Chicken and Seasonings
- 6 bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Oils
- 1 Tbsp. extra-virgin olive oil
- 1 large shallot, very thinly sliced
- 3 cloves garlic, finely chopped
Instructions
- Prepare the Cranberry Sauce Mixture: Preheat your oven to 425°F (220°C). In a medium bowl, combine the cranberries, brown sugar, cornstarch, reduced-sodium soy sauce, and 1 tablespoon of dry white wine. Toss gently to coat and set aside.
- Sear the Chicken: Season the chicken thighs generously with kosher salt and freshly ground black pepper. Heat the olive oil in a large, high-sided skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown, about 5 to 6 minutes per side. Transfer the browned chicken to a plate to rest.
- Sauté Shallots and Garlic: Reduce the skillet heat to medium and pour off all but 1 tablespoon of the fat. Add the thinly sliced shallots to the skillet and cook, stirring occasionally, until tender, about 2 minutes. Then add the chopped garlic and cook for about 1 more minute until fragrant and lightly golden.
- Deglaze with Wine and Add Broth: Pour in the remaining 1/2 cup dry white wine, increase heat to high, and cook, stirring occasionally, until the liquid has mostly evaporated, about 2 minutes. Add the chicken broth and bring the mixture to a boil.
- Add Fruit Mixture and Nestle Chicken: Stir in the cranberry and apple mixture, scraping any remaining sugar mixture from the bowl into the skillet. Nestle the chicken thighs skin-side up into the skillet, ensuring they are partially submerged in the sauce. Sprinkle the chopped thyme evenly over the chicken.
- Roast in the Oven: Transfer the skillet to the preheated oven and roast until the chicken is cooked through and the fruit is tender, about 20 to 25 minutes. The internal temperature of the chicken should reach 165°F (74°C).
- Garnish and Serve: Remove the skillet from the oven, sprinkle with chopped fresh parsley and additional thyme leaves for garnish. Serve the chicken hot with spoonfuls of the fruit sauce.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moisture retention in this recipe.
- If you do not have a large oven-safe skillet, transfer the chicken and sauce to a baking dish before roasting.
- Honeycrisp apples are preferred for their sweetness and firmness, but Granny Smith or Fuji apples can also be used.
- Use reduced-sodium soy sauce to control the salt content and balance flavors.
- Make sure to cook chicken to an internal temperature of 165°F (74°C) for food safety.
- Leftovers keep well refrigerated for up to 3 days and reheat gently in a skillet or oven.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 12g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
