This single-pan dinner is so delicious and absolutely perfect for winter. The cranberries add so much flavor to the dish, and it comes together beautifully with butternut squash and rosemary. You can serve it with rice, or enjoy it on its own!
The first step is to soak the cranberries in the vinegar and sugar for around 10 minutes, and this is to reduce the tartness of cranberries. I didn't marinate the chicken beyond the time it took for the oven to preheat, because the cooking process is slow in the oven which gives it plenty of time to soak the flavors in.
Serves: 4
Prep time: 20 minutes
Cook Time: 45 min
Total Time: 65 minutes
Ingredients
1 cup cranberries
1/3 cup brown sugar
2 tbsp white wine vinegar
4 chicken thighs (the recipe also works with breasts)
1/4 cup olive oil
1/2 lemon, juiced (don't throw out the peel because we'll cook with it)
3-4 cloves of garlic, chopped
1/2 tbsp paprika
salt and pepper to taste
1 tbsp honey
1 tsp fresh paprika
12 oz butternut squash, cubed
1 small yellow onion, sliced into wedges
Process
Preheat the oven to 425º
In a small bowl, combine cranberries with brown sugar and white wine vinegar. Mix and let it soak for roughly 10 minutes.
In the meantime, get your baking dish (I used a 9x13 dish) and add your chicken, olive oil, lemon juice, garlic, paprika, honey, and salt and pepper. Mix so that the chicken is completely covered. Add butternut squash, and yellow onion into the bowl and mix again. Then top with the cranberries.
Bake for 40-50 minutes, or until the chicken has reached an internal temperature of 165º
Serve on rice, or enjoy as is!
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