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4.28 from 127 votes

Skillet Cranberry Roasted Chicken.

This chicken dish is healthy, cozy comfort food at its best
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 495kcal



  • 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!


Calories: 495kcal | Carbohydrates: 41g | Protein: 51g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 144mg | Sodium: 306mg | Potassium: 1563mg | Fiber: 6g | Sugar: 12g | Vitamin A: 7815IU | Vitamin C: 43.1mg | Calcium: 67mg | Iron: 2.6mg