Today is October 18, 2025 / /

Apple & Cranberry Roasted Chicken

Ingredients

1 cup frozen or fresh cranberries
2 Tbsp. packed light brown sugar
1 Tbsp. cornstarch
2 tsp. reduced-sodium soy sauce
1/2 cup plus 1 tbsp. dry white wine, divided
6 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
1 large shallot, very thinly sliced
3 cloves garlic, finely chopped
1 cup low-sodium chicken broth
2 Honeycrisp apples (about 1 lb.), cored, cut into 8 wedges
1 Tbsp. chopped fresh thyme leaves, plus more for serving
Chopped fresh parsley leaves, for serving

Directions

1. Step 1Preheat oven to 425°. In a medium bowl, toss cranberries, brown sugar, cornstarch, soy sauce, and 1 tablespoon wine.
2. Step 2Season chicken with salt and pepper. In a large, high-sided skillet over medium-high heat, heat oil. Cook chicken, turning once, until golden brown on both sides, 5 to 6 minutes per side. Transfer to a plate.
3. Step 3Reduce heat to medium. Pour off all but 1 tablespoon fat in skillet. Cook shallot, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, until garlic and shallot are fragrant and light golden, about 1 minute more.
4. Step 4Add remaining 1/2 cup wine, increase heat to high, and cook, stirring occasionally, until liquid is mostly evaporated, about 2 minutes. Pour in broth and bring to a boil.
5. Step 5Add apple and cranberry mixture, scraping any extra sugar mixture in bottom of bowl into skillet, and stir to combine. Nestle chicken skin side up into skillet and sprinkle with thyme.
6. Step 6Bake until chicken is cooked through and fruit is tender, 20 to 25 minutes. Top with parsley and more thyme.