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 1/2 lbs Chicken Thighs; bone-in skin-on
- Salt and Pepper to taste
- 1 Tablespoon Oil of choice
- 7.5 oz Cranberry Sauce
- 1 1/2 teaspoons Ground Rosemary
- 1/4 teaspoon Italian Herbs
- 1/4 cup Lime Juice
- 1/2 teaspoon Smoked Paprika
- 1/2 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!
Looking for a side dish? Try one of these recipes!
