Roasted Chicken with Cranberry Balsamic Glaze and Sage Brown Butter Mashed Potatoes

Inspired by the classic Thanksgiving turkey, this roasted chicken is paired with a sweet-tart cranberry balsamic glaze and indulgent sage-infused mashed potatoes.

Cook time: 60 minutes

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs or breasts
• 2 tbsp olive oil
• 1 tsp dried thyme
• 0 salt to taste
• 0 pepper to taste
• 1 cup chicken broth
• 0.5 cup cranberry sauce
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 4 large russet potatoes peeled and cubed
• 4 tbsp unsalted butter
• 6 leaves sage leaves fresh
• 0.25 cup milk or cream
• 0 salt to taste
• 0 pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Rub the chicken thighs with olive oil, thyme, salt, and pepper.
2. Arrange the chicken in a roasting pan and add chicken broth to the bottom of the pan. Roast for 35-40 minutes, basting occasionally.
3. In a small saucepan, combine the cranberry sauce, balsamic vinegar, and honey. Simmer for 5 minutes until slightly thickened.
4. In the last 10 minutes of roasting, brush the chicken generously with the cranberry balsamic glaze and let it caramelize in the oven.
5. Boil the potatoes in salted water until tender (about 15-20 minutes). Drain and mash.
6. In a separate skillet, melt the butter over medium heat, adding the sage leaves. Cook until the butter is browned and the sage is crispy.
7. Discard the sage leaves and stir the brown butter into the mashed potatoes along with the milk. Season with salt and pepper.
8. Plate the roasted chicken with an extra drizzle of the cranberry balsamic glaze and serve alongside the sage brown butter mashed potatoes.