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This is SO cheesy, but um… winner, winner, chicken dinner!?

Skillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvestSkillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvest

I mean, I know that’s like the cheesiest line ever, BUT it’s kind of true. You really can’t beat a ONE skillet chicken and potato kind of dinner. I just feel like it’s something everyone loves.

Healthy, cozy, comfort food, you know?

Typically, roasted chicken and rice is my go-to dinner when I need a little comfort in life, but I decided to throw myself a curve ball and go for potatoes with this dish!

SIDE NOTE: did anyone else literally live on chicken and rice as a kid? I swear, it’s all my parents ever made. Ok well, chicken and rice, plus tacos… but I was all about the chicken and rice.

Skillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvestSkillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvest

Do you guys have certain foods you make when you’re feeling kind of down? For me, my fall back is always some kind of roasted chicken, which is weird, since I’m really more of a pasta, pizza and cheese kind of girl in everyday life. BUT something about the smell of the chicken roasting away in the oven gets me every time.

It takes me back to being a kid and I love that.

I’m curious though, what do you guys make when your mood hits a low or you’re just feeling the need to make something you know you will love? Is it soup? Mom’s lasagna? COOKIES!? I totally NEED to know so I can create us delicious recipes inspired by you guys! duh. 🙂

Skillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvest

Skillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvest

The real reason I made this skillet cranberry roasted chicken though is not because I was feeling down, but more because I had a GIANT bag of fresh cranberries sitting my fridge that needed to be used up. Ok, and they are so pretty that I kind of just wanted to come up with a fun and different way to cook with cranberries!

Don’t get me wrong, cranberry sauce is good and all, but they can be used in so many delicious sweet and savory ways!

Enter this chicken: it’s simple, quick and delicious. Seasoned with thyme, rosemary and garlic, seared, and then roasted to perfection over a bed of cute little baby potatoes. I also added a splash of white wine, and um, maybe a pat or two of butter…you know for good measure and all!

Plus, the addition of carrots totally makes this a complete meal. You have your protein, your starch and your veggie! You see, winner, winner chicken dinner!

OK promise, that’s the last time I will ever say that… at least in this post!

Skillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvest

In all seriousness though, this dinner is so delicious. No crazy exotic flavors or anything like that, but sometimes classic flavors are just what we all need, and I feel like the cranberries give this dish a bright update. Not to mention they are so good! They add just the right amount of bittersweetness which pairs so well with the roasted chicken and especially the rosemary.

They’re pretty too…even kind of festive….if you think the way I do!

Another awesome aspect… it’s done in an hour AND dirties up just ONE skillet. <–my dream way to cook everything.

Skillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvest

Skillet Cranberry Roasted Chicken.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Calories Per Serving: 495 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • Preheat the oven to 425 degrees F.
  • Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
  • Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
  • In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!
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Skillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvest

Bottom line: I made us chicken, and I hope it makes your Thursday perfect!

Skillet Cranberry Roasted Chicken and Potatoes | halfbakedharvest.com @hbharvest

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Comments

  1. I made this last night for dinner and it was delicious! I could eat the potatoes and carrots for days. I messed up searing the chicken skin, so I ended up taking most of it off while eating, but the chicken was amazingly juicy, tender, and flavorful. I want to take a second to talk about what I think is the star of the show…the cranberries. O. M. G. I love the combination of the tart berries with the sweet brown sugar, all melded together PERFECTLY with the balsamic vinegar. I made sure to include a cranberry in every single bite. Next time I am going to increase the amount of crans, just so I can enjoy them for a bit longer :-). Great recipe, one of my new holiday favorites.

  2. This recipe was totally DELICIOUS. My husband and I were stuck in a rut and wanted something new from chicken, potatoes and fruit. By adding carrots, cranberries, and some new spices, and cooking the chicken in a little avocado oil (as olive oil oxidizes at the temps suggested in this recipe) rather than its own juice or on the grill, WOW, what a party for the taste buds. This will become one of our regular fall meals.

  3. 5 stars
    Tieghan! This recipe was so simple, so comforting, and so impressive to serve. And the clean up- that was it? You’ve gotta be kidding! Your recipes always kill it, but this one really takes the cake for me. I plan on making this multiple more times this winter. Thanks for helping make dinner parties just a bit more special :).

  4. 5 stars
    I am beyond excited I discovered you via a Tastey post on Facebook. This is the first recipe I tried and I am hooked! The flavors in this dish were amazing. I cannot wait to try out your other recipes.

    1. You can omit it from the recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. 5 stars
    Doesn’t it drive you nuts when someone says, “I tried this but substituted X for Y…”? No? Good. 🙂
    So, I tried this dish last night and added whole mushrooms and chopped eggplant and OMG was it amazing. Totally delicious and so easy to make. The cranberries and the sauce really set this dish apart from others.
    This morning, I made a sandwich using the remaining eggplant, mushrooms and some of the juice on a pita with hummus and hard boiled eggs and tomato and it was absolutely delicious.
    This is a dish I’ll make again (but maybe substitute sweet potato for the regular potato and add some diced acorn squash).

    1. Oh, I am so sorry you did not like this dish! I hope you try some other recipes on my blog and enjoy those!

  6. This looks great! I’m making it tonight for a little dinner party..1 pot is the best for that!

    I have a 3.75qt le creuset braiser..hoping that is big enough? Also, this time of year I couldn’t find fresh cranberries so I was thinking of adding pomegranate seeds after it’s done cooking, thoughts?!

    1. Hey Anna! I think that pot should work great and I LOVE the idea of pomegranates. sounds incredible. Let me know if you have questions. 🙂

  7. I’ve made this dish three times. Not only is it delicious, it’s a beautiful looking dish. I make it in my eggplant colored 5qt. Le Creucet Braiser. It’s all so colorful. Every time that I’ve made it, I’ve changed it up slightly. I keep all the seasoning the same just change up the veggies. Thanks
    P.S. I’m going to try the skillet chicken with broccoli next.

  8. Hi! I am making a potato pancake side dish for a Hanukkah dinner – do you have a substitution for the potatoes in this recipe so not to oversaturate my guests with starch! I do love this recipe as the original!!

    1. Hey Nellie! I think any other veggie would be great or just double up on the carrots. Let me know if you have other questions. Hope you love this and Merry Christmas! ?

  9. Hi! I’m excited to make this recipe. What do you do with the head of garlic after it’s done roasting? I may sub this with brussel sprouts and do a parsnip mash with it!

    1. Hi Christine! I use the garlic for mashed potatoes, stir it into soup, pretty much anything. It adds such great flavor! Love the idea of brussels sprouts and parsnips! Yum! Merry Christmas?

  10. This looks amazing. I am going to make it this weekend for my mom’s birthday. I love that it is festive without being another roast beef or ham. I am thinking of doubling the recipe (or at least the amount of chicken). I have two cast iron skillets so I may do it that way, or put the vegetables and chicken in a larger baking dish when it is time to go in the oven. I also have a dutch oven which is an option. Any thoughts? Thank you!

    1. Hey Kerry! I think 1 large roasting pan will work great! Let me know if you have questions. Hope this is a hit, thanks!