Name: Orange-Cranberry Bone-In Chicken Breasts
Prep time: 10 min
Cook time: 40 min
Ingredients: 2 T. coconut oil; 2 lbs. bone-in chicken breasts (with skin); 1½ t. fresh sage (chopped); 1½ t. fresh thyme leaves; Sea salt and black pepper (to taste); ½ c. fresh (or frozen cranberries); 2 T. freshly squeezed orange juice; 2 T. honey (preferably local); ¼ t. ground cinnamon; ½ t. ground ginger; ¼ t. ground cloves; 1/8 t. ground nutmeg

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I’m always looking for new recipes for chicken. The sweet and tart combination of the orange and cranberry in this dish really pair well with the savory of the chicken. This would make a great Easter Sunday dish. It tastes great and is easy to make.

Orange-Cranberry Bone-In Chicken Breasts

Prep time: 10 minutes Cook time: 40 minutes Serves: 4-6

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Prep Time 10

Cook Time 40

Servings

Ingredients

Ingredients:

2 T. coconut oil
2 lbs. bone-in chicken breasts with skin
1½ t. fresh sage chopped
1½ t. fresh thyme leaves
Sea salt and black pepper to taste
½ c. fresh or frozen cranberries
2 T. freshly squeezed orange juice
2 T. honey preferably local
¼ t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
1/8 t. ground nutmeg

Instructions

Directions:

Place top oven rack in the center position and pre-heat oven to 400°F.
Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, and thyme. Season with salt and black pepper, to taste. Place seasoned chicken in hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. Turn the chicken and continue cooking another 4-5 minutes on the remaining side.
While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan. Place over medium heat and bring it to a gentle boil. Cook until the cranberries pop open and the sauce becomes slightly thickened, around 4-5 minutes.
Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the pre-heated oven. Roast until the chicken is fully cooked through and the sauce is bubbly, around 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 160°F.*
Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and your choice of sides. Enjoy!

*Internal temperature will continue to rise to 165°F as it rests.

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