Herb-Roasted Chicken Thighs with Cranberry Sauce

Name: Herb-Roasted Chicken Thighs with Cranberry Sauce
Cook time: 40 min
Yield: 6 servings
Ingredients: 6 g fine salt divided; 1 g black pepper divided; 20 ml olive oil divided; 2 cloves garlic cloves minced, divided; 4 g fresh thyme leaves picked from stems, divided; 4 g fresh sage leaves finely chopped; 1 piece lemon zested and juiced; 6 pieces bone-in, skin-on chicken thighs patted dry; 300 g cranberries fresh or frozen; 120 ml orange juice; 30 g brown sugar; 120 ml chicken stock; 4 g fine salt divided; 1 g black pepper divided; 10 ml olive oil divided; 2 cloves garlic cloves minced, divided; 2 g fresh thyme leaves picked from stems, divided; 15 g unsalted butter cold; 30 ml water for loosening sauce if needed; 5 g flat-leaf parsley chopped, for garnish

Bone-in chicken thighs are seasoned with herbs, garlic, lemon zest, and olive oil, then roasted until the skin is browned and the meat is juicy. The cranberries are simmered with orange juice, stock, sugar, and the reserved pan drippings for a glossy sauce that is spooned over the chicken at the table.

By Julienne

Herb-Roasted Chicken Thighs with Cranberry Sauce

Cook time: 40 minutes

Servings: 6

Ingredients

6 g fine salt divided
1 g black pepper divided
20 ml olive oil divided
2 cloves garlic cloves minced, divided
4 g fresh thyme leaves picked from stems, divided
4 g fresh sage leaves finely chopped
1 piece lemon zested and juiced
6 pieces bone-in, skin-on chicken thighs patted dry
300 g cranberries fresh or frozen
120 ml orange juice
30 g brown sugar
120 ml chicken stock
4 g fine salt divided
1 g black pepper divided
10 ml olive oil divided
2 cloves garlic cloves minced, divided
2 g fresh thyme leaves picked from stems, divided
15 g unsalted butter cold
30 ml water for loosening sauce if needed
5 g flat-leaf parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. The oven is fully preheated and the sheet pan is ready.
In a small bowl, mix 6 g of the salt, 1 g of the black pepper, 20 ml of the olive oil, 2 minced garlic cloves, 4 g of the thyme, the chopped sage, and the lemon zest. Rub this mixture all over the chicken thighs, including under the skin where you can reach. The chicken looks evenly coated with herbs and seasoning.
Arrange the chicken thighs skin-side up on the prepared baking sheet and roast for 35 to 40 minutes, until the skin is browned and the thickest part of the meat reaches 74°C. The skin is deep golden brown and the internal temperature is at least 74°C.
Transfer the chicken to a platter and carefully pour the rendered pan drippings from the baking sheet into a small saucepan. Skim off excess fat only if there is a very large amount; leave enough drippings to flavor the sauce. You have the roasted drippings ready for the sauce.
While the chicken roasts or rests, combine the cranberries, orange juice, brown sugar, chicken stock, the remaining 4 g salt, the remaining 1 g black pepper, the remaining 10 ml olive oil, the remaining 2 minced garlic cloves, the remaining 2 g thyme, and the lemon juice in the saucepan with the reserved drippings. Bring to a simmer over medium heat and cook for 10 to 12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Most cranberries have burst and the sauce is glossy and spoonable.
Take the saucepan off the heat and stir in the cold butter. If the sauce feels too thick, add up to 30 ml water to loosen it to a pourable consistency. The butter is melted in and the sauce coats a spoon without being pasty.
Rest the chicken for 5 minutes, then spoon the cranberry sauce over or alongside the chicken and garnish with parsley if using. The chicken has rested and the sauce is ready to serve.