Roasted Cranberry Chicken

By pattie_d

Ingredients

• Prep: 25 minutes
• Bake: 20 minutes
• 8 small  chicken thighs (2 to 2-1/4 lb.), skinned
• 3/4 cup  low-calorie cranberry juice
• 3/4 cup  fresh cranberries
• 2 sprigs  fresh thyme
• 4 tsp.  packed brown sugar
• Fresh thyme leaves

Preparation

Step 1

1. Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).

2. Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves. Makes 4 servings.

nutrition facts
Calories 187, Total Fat (g) 5, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 1, Cholesterol (mg) 107, Sodium (mg) 383, Carbohydrate (g) 9, Total Sugar (g) 7, Fiber (g) 1, Protein (g) 26, Vitamin C (DV%) 28, Calcium (DV%) 2, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet