AIA Green - Family Health Care News

Roasted Chicken With Cranberry Sauce

Roasted Chicken With Cranberry Sauce

Your entire family will enjoy our tender, juicy roasted chicken, which gets its delicious flavor from thyme, sage and fresh cranberries.

Ingredients

2 tablespoons extra virgin olive oil
1½ teaspoons dried thyme
Coarse salt and ground pepper to taste
4 bone-in chicken breasts (7 ounces each, uncooked)
1 medium onion, finely chopped (about 1 cup)
½ teaspoon dried sage
2 cups water
1 cup fresh cranberries
¼ cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)
Directions
Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon oil, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin-side up until skin is golden brown and meat is cooked through (approximately 25 minutes).
Meanwhile, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden (approximately 8 minutes). Add sage and remaining ½ teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1½ cups, 10-15 minutes. Strain mixture and return to saucepan.
Add cranberries and sugar; boil until berries burst, 5-8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1-2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

Nutrition Information


Serving Size: One 4 oz. breast

Amount Per Serving

Calories: 127
Fat: 2g
Saturated fat: 0g
Protein: 14 g
Carbohydrates: 20g
Dietary fiber: 2g
Cholesterol: 33mg
Sodium: 96mg

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