Holiday Cranberry Chicken with Grapes & Tomatoes
DATE: September 27, 2022
- Serves: 4
Featured product
Seasoning Beneath My Wings
Paleo Poultry Rub
- 8 medium chicken thighs- skin on, bone in
- 3 tbsp olive oil, divided
- 4 cloves garlic, peeled and crushed
- 1 cup fresh cranberries (frozen is ok but defrost first)
- ½ cup heirloom cherry tomatoes
- ½ cup red seedless grapes
- 1½ tbsp Healthy On You® Seasoning Beneath My Wings spice blend
- 2 tbsp maple syrup
- Zest of one lemon
- 2 tbsp lemon juice
- 1½ tsp sea salt, divided
- Fresh ground pepper
Directions
- Season the chicken thighs with one tbsp of olive oil, a ½ tsp sea salt and the Healthy On You® Seasoning Beneath My Wings spice blend. Place in the refrigerator for 30 minutes or as much as overnight.
- Pre-heat oven to 400°F
- Heat a large cast iron pan over medium-high heat. Add the remaining two tbsp olive oil.
- When the oil is hot place the chicken thighs skin down in the hot pan and cook for 5 minutes. The chicken should have a golden brown color on the skin side. If not, allow it to cook for another minute.
- Reduce the heat to medium, and turn the chicken over. Cook for another 3 minutes and remove from the pan.
- In the same pan with the chicken juices, add the cranberries, garlic and lemon juice and stir continuously until the cranberries begin to pop- about 5 minutes.
- Add the cherry tomatoes, grapes and maple syrup. If the pan juices seem to be drying out too quickly, reduce the heat and add a ¼ cup of water.
- Allow cranberries to continue to break down cooking for an addition 5-7 minutes.
- Season with the cranberry mixture with the remaining sea salt.
- Remove the pan from the heat and one by one, begin nestling the chicken breast, skin side up between the fruit in the pan. Pour all the chicken juices from the bowl over the chicken.
- Using a cover or foil, cover the pan and place in the oven. Bake for 35 minutes.
- Remove from the oven, sprinkle with the lemon zest and serve hot.
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Learn How to Cook
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