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This is SO cheesy, but um… winner, winner, chicken dinner!?
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.
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. 🙂
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!
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.
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.
Ingredients
- 4 skin-on chicken breasts or thighs
- 1/4 cup olive oil divided
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 2 cloves garlic minced or grated
- zest + juice of 1/2 lemon
- kosher salt and pepper
- 1 pound baby potatoes halved
- 3 carrots chopped
- 1 cup white wine or chicken broth
- 1 1/2 cups fresh cranberries
- 2 tablespoons brown sugar
- 2 tablespoons balsamic
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!
Bottom line: I made us chicken, and I hope it makes your Thursday perfect!
Excellent dish. I used 3 chicken thighs and1 boneless breast. I was afraid the breast would be dry but it wasn’t. Will definitely make again
Hi Dolores,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
This is delicious! My family enjoyed it. I did make it completely on the stove, and used dried cranberries over fresh (due to availability), but it was still really good. It made me think of autumn. Thanks for a great recipe!
Hey Virginia,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
This one is a family favorite of ours, especially this time of year!!
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
Delicious recipe!
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
This dish was very tasty and visually appealing! The fresh herbs added to the overall delicious flavour. We used skinless chicken breasts, because that’s what we had on hand, which worked fine. We’ll be making it again and again, as well as for company.
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
You have in the picture garlic not minced.. do you not add that too?
Hi there! I mostly just have that for looks, but you can add it in if you prefer! xTieghan
Good dinner yesterday and leftovers for lunch today. Loved the taste the cooked fresh cranberries added to this dish.
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan
used dried cranberries and reduced the brown sugar amount. also added preserved lemon rind under the skin and pulp rubbed onto the skin as I had it on hand. very good. will do again but add a few paperskin-on small purple stripe garlic cloves
Hey Tara,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Made this tonight and it turned out great! My chicken thighs must have had more fat because I did not need to add butter to the pan and I actually took some of the fat out before cooking the veggies because there was so much. Aside from that I followed the recipe to a tee and it turned out perfectly! Thanks!
Hey Charley,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
Loved this recipe. It was so good!
Thank you so much Rockie! I am really glad this turned out so amazing for you! xTieghan
Simple and delicious. I didn’t use potatoes nor carrots as we did a roast the 2 days prior. I did a seasonal stuffed acorn squash on the side and subbed parsnip for carrots. I would recommend at least subbing 1 parsnip in for one carrot. The way the herbs, cranberries, and wine soak into it. This is now one of my favorite dishes.
Yum! I am really glad this recipe turned out so well for you, Tabitha! Thank you for trying it! xTieghan
Outstanding! Husband speechless. How can it look so beautiful yet taste so good? A show-stopper.
Haha yes! So glad this turned out so well for you Julie! Thank you! xTieghan
Flavor packed. Easy to make. One pot wonder (I made mine in a Dutch oven). What more could you ask for?! My whole family loved it and I’m making it again tonight!
Awh I am so happy to hear that Erin! Thank you for trying this! xTieghan
I’m getting ready to use this recipe for the third time w/ pork loin chops. It’s so good w/ pork that I can’t make myself try it w/chicken. Great layers of flavor. And very sexy! Thank you!
Hi there,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Just made this recipe to bring in the fall season and it was absolutely perfect. Served with roasted brussel sprouts and it was sooo good! The chicken came out perfectly crispy and tender and full of flavor. Forever thank you for another incredible one-skillet wonder!!!
Thank you Chelsea! I am so glad this turned out so well for you! xTieghan
Another amazing supper! Great flavours and so easy. I used chicken breasts instead, and had to cut up russet potatoes because we didn’t have baby potatoes on hand, but it still turned out fantastic. I’ll be making this again :o)
Thank you so much Michelle!