Description
This delicious herb roasted chicken is complemented by fresh vegetables and cranberries, making it a perfect meal for any occasion.
Ingredients
Scale
- 1 whole chicken, cut into 8 parts
- 3 tbsp olive oil, divided
- 1 pinch sea salt and pepper, to taste
- 1 tsp paprika
- 2 large carrots, sliced long way
- 1 lb baby potatoes, whole
- 1 clove garlic, minced
- 1 large white onion, quartered
- 1 cup chicken broth
- 1 cup Decas Farms fresh cranberries
- fresh thyme
Instructions
- Pre-heat oven to 425F degrees.
- Season the chicken with 2 tbsp olive oil, salt, fresh ground pepper, and paprika. Rub all over the chicken and set aside.
- Heat remaining olive oil in large oven safe skillet (12’ skillet is the perfect size for this recipe). When oil is hot, place chicken parts skin side down and sauté for about 7-8 minutes. Turn chicken and sauté on the other side for another 7-8 minutes. Remove from skillet.
- Next, add in potatoes, carrots, onion, and garlic. Sauté for up to 5 minutes. Then add in chicken broth. Deglaze the pan scraping out the bottom of the pan. Push veggies to the edge of skillet creating an opening in the center for the chicken.
- Arrange chicken in the center of the skillet, veggies around the edge. Top with fresh cranberries and thyme. Transfer to the oven and bake for 45-50 minutes on top rack (away from heat) or until internal temperature reaches 165F degrees.
- Remove from oven, top with more cranberries and fresh thyme. Serve.
Notes
- This recipe serves well for family gatherings or special occasions.
- Feel free to substitute vegetables based on season and preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg