ROASTED CHICKEN, CRANBERRIES ROOT VEGETABLES

RoastedChickenCRANBERRIES RoastedChickenCRANBERRIES & ROOT VEGETABLES & ROOT VEGETABLES

By Nellie Palmer

There’s nothing better than the smell of chicken, rosemary and cranberries roasting in the oven. This simple, hearty and light at the same time holiday entrée will have your guests requesting it for next year too! Bypass the turkey, you had enough for Thanksgiving! Our thrifty Christmas this year is all about the chicken.

INGREDIENTS • 8 skin-on chicken breasts or thighs or both • 2 sprigs chopped fresh thyme • 2 1/2 tbsp chopped fresh rosemary • 2 cloves garlic (minced or grated) • Zest + juice of whole lemon • 1 pound baby potatoes (halved) • 6 carrots (chopped coarsely ) • 2 cups fresh cranberries • 1 cup white wine • 1 cup water with one tbsp Better Than

Bouillon Roasted Chicken Flavor • 1/4 cup olive oil (divided) • 4 tbsp brown sugar • Pink salt and pepper • 2 tbsp herbs de Provence seasoning • 2 tbsp balsamic vinegar

INSTRUCTIONS  Preheat the oven to 425 degrees F.  Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, herbs de

Provence, garlic and lemon zest. Season with salt and pepper.  Heat a large oven safe skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Add the chicken broth. Simmer for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.  In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar.

Sprinkle the cranberries over the chicken.

Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT! Makes 8 Servings