Most skillet chicken recipes ask you to brown the bird on the stove before finishing it in the oven, but not this one. We want to keep recipes as simple as possible, especially at this hectic time of year. Thanks to your trusty cast-iron skillet, this balsamic cranberry roast chicken recipe is completely hands-off and seasonal too. If you can’t find fresh cranberries, it’s completely OK to use frozen ones; just thaw and drain them first.
SERVES 4 | PREP TIME 1 – 1.5 HOURS | COOK TIME 40 mins
Per Serving = 359 Cals | Fat 23g | Carbs 16g | Protein 21g
2 cloves garlic
¼ cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1½ cups cranberries, divided
8 pieces chicken (thighs, drumsticks or a mixture)
Nonstick spray, as needed
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh thyme, plus extra sprigs for finishing
1 tablespoon chopped fresh rosemary, plus extra sprigs for finishing
1. In the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and ½ cup of the cranberries until smooth.
2. Place the chicken pieces in a large zip-top plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour.
3. Preheat the oven to 375°F/190ºC. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray.
4. Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan.
5. Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade.
6. Raise the oven temperature to 425°F/220ºC and cook until the chicken skin is crispy, 5 to 8 more minutes. Serve immediately.