This weekend we took a road trip to visit family including my favorite Uncle and Aunt who were visiting from their home in Spain! I miss them so much, I always look forward to their annual visit. This was our first overnight trip as a family of 5 so as you can imagine I had A LOT to do before we could leave. Enter one of my almost famous, super fast dinners. (Maybe not quite almost famous, but someday…). On the menu for the evening, cranberry and sage roasted chicken thighs.
This chicken can be prepped and in the oven in under 10 minutes making it a great option when you don’t have time and want to avoid ordering in.
First step slice an onion. I then lay the onion in the bottom of a shallow roasting dish and sprinkle cranberries around the onion slices. I use onion slices instead of diced to keep the chicken up off the bottom of the pan and it also makes it easy for my kids to avoid them :).
Liberally salt and pepper your chicken, and place on top of onion slices. Crush your garlic and add that to the top of the chicken along with thyme and sage. Drizzle with oil and rub it all into the thighs. Pour wine and chicken stock into pan taking care not to wash the seasonings off the chicken. Pop this into a 450 degree oven uncovered and roast for 45 minutes to an hour until juices run clear and near is no longer pink.
Serve with a fresh salad and or some roasted potatoes and enjoy!
Cranberry and Sage Roasted Chicken
Ingredients
- 8 bone in chicken thighs
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon dried sage
- 1/2 Cup Dried Cranberries (or fresh if in season)
- 1 sliced onion
- 2 large cloves garlic
- 1/4 cup chicken stock
- 1/4 cup white wine
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees, use the roast setting if you have it
- Place onion slices on bottom of shallow roasting pan.
- Sprinkle cranberries around onions.
- Add chicken stock to pan.
- Place chicken thighs on top of onions and cranberries
- Top chicken with sage, garlic and salt and pepper.
- Drizzle chicken with olive oil and rub spices in.
- Roast in oven for 45 minutes to one hour until juices run clear.
- Let rest for 5-10 minutes out of oven and enjoy!
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