Holiday Cranberry Chicken with Grapes & Tomatoes

It’s cranberry season! I love the tartness of these berries and experimenting with new ways to add them to my recipes is always fun and challenging. This delicious-and I stress, delicious recipe is a keeper!

I prepared it last night for dinner guests and everyone was asking for the recipe after and there was not even a cranberry left in the pot. So here it is below. This recipe uses my Healthy On You® Seasoning Beneath My Wings spice blend to create a flavorful herb texture that makes the chicken irresistible.  Pair it with wild rice, farro or quinoa for a delicious anytime meal.

If you try it, tell me what you think!


Makes 4 servings

  • 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
  • 2 tbsp
    maple syrup
  • Zest of one lemon
  • 2 tbsp
    lemon juice
  •  tsp
    sea salt, divided
  • Fresh ground pepper


  1. 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.

  2. Pre-heat oven to 400°F
  3. Heat a large cast iron pan over medium-high heat. Add the remaining two tbsp olive oil.
  4. 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.
  5. Reduce the heat to medium, and turn the chicken over. Cook for another 3 minutes and remove from the pan.
  6. 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.
  7. 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.
  8. Allow cranberries to continue to break down cooking for an addition 5-7 minutes.
  9. Season with the cranberry mixture with the remaining sea salt.
  10. 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.
  11. Using a cover or foil, cover the pan and place in the oven. Bake for 35 minutes.
  12. Remove from the oven, sprinkle with the lemon zest and serve hot.
Samantha Binkley