Roasted Cranberry Chicken

This dish pairs juicy roasted chicken with a bright, tangy-sweet fresh cranberry sauce, the flavors of the holidays in an easy weeknight format. Searing the chicken breasts in a hot skillet first builds a golden, flavorful crust, then they finish in the oven so they cook through and stay juicy.

The sear-then-roast method is the trick to a juicy, evenly cooked breast: the stovetop browns the outside while the gentle oven heat cooks the inside through without drying it out.

While the chicken roasts, the sauce simmers on the stove. Fresh cranberries burst into cranberry juice with thyme and a little brown sugar, thickening into a glossy, tart-sweet sauce. The herbal thyme and tart berries cut beautifully against the savory chicken. Spoon it over the top and serve. It feels special enough for a holiday but easy enough for a Tuesday.

Chef Tips

• Use an ovenproof skillet so you can go straight from stovetop sear to oven without dirtying another pan.
• Cook the chicken to 165°F (74°C) and let it rest a few minutes before serving so the juices stay in.
• Simmer the sauce until just slightly thickened; it continues to set as it cools, so don’t reduce it too far.

Variations

• Add a splash of orange juice or zest to the sauce for a citrus note.
• Stir in a little balsamic or a pinch of cinnamon for more depth.
• Use chicken thighs instead of breasts for a more forgiving, juicier cut.