Ingredients:

  • 4 bone-in, skin-on chicken thighs (1.5 lbs)
  • 3 tbsp olive oil
  • 2 tsp fresh rosemary, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 cloves garlic, minced
  • 1/3 cup fresh cranberries
  • 2 tbsp maple syrup
  • 2 tbsp coconut aminos
  • 1/4 cup dry white wine

Instructions:

  1. Pulse the fresh cranberries, maple syrup, coconut aminos, white wine, 1 tablespoon of olive oil, and 1 teaspoon of rosemary in a blender. Note: Stop once it's a smooth liquid, not a puree.
  2. Pat the chicken thighs bone dry with paper towels. Note: Any moisture on the skin will steam the meat instead of searing it.
  3. Rub the chicken with salt, pepper, the remaining chopped rosemary, and minced garlic.
  4. Heat 2 tablespoons of olive oil in your skillet over medium high heat.
  5. Place chicken skin side down and sear for 5-7 minutes until the skin is mahogany colored and releases easily from the pan.
  6. Flip the chicken to the flesh side.
  7. Pour the cranberry glaze directly into the pan, swirling it around the chicken to coat the bottom.
  8. Transfer the skillet to a preheated oven at 400°F (200°C).
  9. Roast for 10-12 minutes until the sauce has thickened and the internal temperature reaches 165°F.