Roasted Chicken with Fresh Cranberry Sauce

Cranberries have long brightened North American harvest tables, and here they meet sheet-pan roasted chicken for a festive weeknight dinner. Bone-in thighs and drumsticks roast with rosemary and cinnamon while a quick maple-orange cranberry sauce bubbles alongside.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 510 cal
• 38g protein
• 22g carbs
• 30g fat
• 3g fiber

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Ingredients

• 3 lb bone-in, skin-on chicken thighs and drumsticks
• 2 cups fresh cranberries
• 4 shallots, halved
• 4 garlic cloves, smashed
• 3 fresh rosemary sprigs
• 3 Tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/3 cup orange juice
• 2 Tbsp maple syrup
• 1 tsp Dijon mustard
• 1 Tbsp unsalted butter
• 1 bunch kale, stems removed and torn

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Pat the chicken pieces thoroughly dry and place them on a large rimmed sheet pan.
2. 2Drizzle the chicken with most of the olive oil, then season all over with salt, black pepper, and the ground cinnamon. Nestle the halved shallots, smashed garlic, and rosemary sprigs the pieces.
3. 3Roast for 25 minutes until the skin is beginning to brown and the fat has rendered. Meanwhile, prepare the cranberry sauce on the stovetop.
4. 4In a small saucepan over medium heat, combine the fresh cranberries, orange juice, maple syrup, and Dijon mustard. Bring to a gentle simmer, stirring occasionally.
5. 5Cook the sauce 8 to 10 minutes until most cranberries have burst and the liquid has thickened to a loose jam consistency. Remove from heat and swirl in the butter until glossy.
6. 6After the first 25 minutes of roasting, scatter the torn kale the chicken, drizzle with the remaining olive oil, and toss lightly with tongs so the leaves catch some pan juices.
7. 7Return the pan to the oven and roast another 12 to 15 minutes until the chicken reaches 165°F at the thickest part and the kale is crisp-tender at the edges.
8. 8Transfer the chicken to a platter. Spoon the warm fresh cranberry sauce generously over the pieces and the shallots.
9. 9Serve family-style with the roasted kale and pan drippings, letting everyone pull meat from the bone and drag it through the bright sauce.