Cranberry Lime Roasted Chicken Thighs

Day 32 of my #PantryChallenge

Still feeling pretty crummy, so dinner isn’t pretty but it’s quick and tasty. I needed to use up the rest of the chicken thighs from the other night and I was craving vitamin C. Turned out pretty darn tasty for winging it! Served with Creamy Zucchini & Sweet Potato Orzo.

2 ½ lbs Chicken Thighs; bone-in skin-on
Salt and Pepper to taste
1 Tablespoon Oil of choice
7.5 oz Cranberry Sauce
1 ½ teaspoons Ground Rosemary
¼ teaspoon Italian Herbs
¼ cup Lime Juice
½ teaspoon Smoked Paprika
½ teaspoon Garlic Powder
Salt and Pepper to taste

Preheat oven to 425°F.
Season the chicken with salt and pepper, then heat a large skillet over medium-high heat and drizzle in the oil. Once hot, add the chicken and sear on both sides until golden brown.
Remove the chicken from the skillet and reduce the heat to medium-low. Add the cranberry sauce, herbs, seasonings and spices, whisking until a thick sauce forms. Taste and season accordingly, then simmer for 5 minutes. Nestle in the chicken, flipping once to coat and placing it skin side up before baking.
Bake for 30 minutes; or until the thickest part of the thigh reaches 165°F and the juices run clear.
Enjoy!