Cranberry Orange Chicken Thighs with Rosemary
These Cranberry Orange Chicken Thighs with Rosemary are so tender, juicy and savory! Everything comes together in one skillet and is ready in about 30 minutes, which is great for those busy weeknights!
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 6 Chicken Thighs bone in and skin on
- 2 Tbs EVOO
- Sea Salt and Pepper
- 8 oz Fresh Cranberries, about 2 1/2 cups
- 4 Tbs Balsamic Vinegar
- 1 Tbs Truvia Brown Sugar
- 1 Large Orange sliced
- Handful of fresh Rosemary
Instructions
- Preheat oven to 425 degrees
- Sprinkle Salt and Pepper over Chicken
- Add EVOO to a large cast iron skillet or any other oven safe skillet
- Heat on med/high, when oil starts to shimmer place Chicken skin side down in pan
- Cook Chicken 5 minutes on each side
- In a medium bowl add Cranberries, Balsamic, Brown Sugar and mix together
- Pour mixture over Chicken
- Place Orange slices in between Chicken
- Place Rosemary sprigs on top
- Bake 20-25 minutes
- Enjoy!
Notes
If you are using regular Brown Sugar instead of Truvia, change the measurement to 4 Tbs.
