Cranberry-Glazed Roast Chicken Recipe
This recipe delivers succulent chicken legs with a vibrant, sweet-tart cranberry glaze. Pan-searing creates a crispy skin, followed by a quick simmer of cranberries, honey, and spices for a rich, aromatic sauce that perfectly complements the roasted chicken.
Equipment
- 1 Large oven-safe skillet or roasting pan
- 1 Small Saucepan
- 1 Whisk
- 1 Tongs or Spatula
- 1 Meat Thermometer (optional, for accuracy)
Ingredients
Main
- 4 whole chicken legs about 2 1/2 pounds
- 3 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper
- 3 shallots minced (about 1/2 cup)
- 6 ounces fresh cranberries about 1 cup
- 6 tablespoons honey
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon dry mustard
- 1 teaspoon minced fresh thyme leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken legs very dry with paper towels; season generously with kosher salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add chicken legs, skin-side down, to the hot skillet and sear for 6-8 minutes until skin is deeply golden brown and crisp. Flip and sear for another 2-3 minutes.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- While chicken roasts, heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat.
- Add minced shallots and cook until softened, about 2-3 minutes. Stir in fresh cranberries, honey, brown sugar, dry mustard, and thyme.
- Bring the mixture to a simmer, stirring occasionally, until cranberries burst and the sauce slightly thickens, about 5-7 minutes.
- Once chicken is cooked, remove from oven. Spoon or brush the cranberry glaze generously over the chicken legs.
- Serve immediately, garnishing with fresh thyme if desired.
Notes
1. Achieving crispy skin on the chicken legs is crucial. Ensure they are patted very dry before seasoning and searing. A hot skillet is key to rendering fat and browning the skin effectively. 2. When preparing the glaze, ensure the cranberries burst and release their pectin, which will help thicken the sauce. Continuously whisk to prevent scorching, especially with the honey and brown sugar. 3. The sweetness of the honey and brown sugar balances the tartness of the cranberries. Adjust these to taste if you prefer a less sweet or more tart glaze. 4. For added depth, consider a touch of balsamic vinegar or orange zest in the glaze.