Ingredients
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4 large bone-in,skin-on chicken thighs (about 1 1/2 lbs)
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2 tbsp canola oil
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1 small onion, finely chopped
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1 1/2 cups fresh cranberries
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3 tbsp packed light brown sugar
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1/2 tsp dried oregano
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2 tbsp finely chopped parsley
Steps
1
Preheat oven to 400°F. Season the chicken with salt and pepper.
2
In an oven-safe 12-inch skillet, heat oil on medium-high. Add chicken skin-sides down and cook 5–6 min., until skin is golden brown. Transfer chicken to a plate, skin-sides up. Reduce heat to medium.
3
To same skillet, add the onion. Cook 4–5 min., until golden, stirring often. Add the cranberries, brown sugar, oregano, and ⅓ cup water. Season with salt and pepper. Cook 2 min., stirring and scraping up any browned bits. Return chicken to skillet, skin-sides up.
4
Transfer skillet to oven. Roast 20–25 min., until internal temperature of chicken is 165°F. Garnish with the parsley.
