Whole30 Cranberry Chicken Recipes
This Whole30 cranberry chicken is a simple but flavorful Whole30 dinner recipe that you’ll love in the fall and winter! With just a few recipes, this Whole30 cranberry chicken is so good when you need a fruity flavor but want to keep it quick and easy. Bound to become a favorite Whole30 dinner recipe!
- 4 bone-in, skin-on chicken thighs
- Himalayan pink sea salt or Celtic sea salt
- 2 teaspoons olive oil
- 1 cup fresh cranberries (divided)
- 3 sprigs fresh thyme
- 1/3 cup coconut aminos
- 1/4 cup chicken stock (Whole30-compliant kind)
- 1 shallot (minced)
- Preheat oven to 375ºF. Heat a large skillet over medium-high heat. Pat chicken thighs dry with paper towel and season liberally with salt. Heat olive oil in skillet then add chicken thighs, skin-side down and cook for about 8 minutes or until they lift easily from the pan. Flip chicken thighs and cook another 2-3 minutes, or until they lift easily from the pan. Sprinkle 1/3 cup fresh cranberries into pan and transfer to oven. Roast for 14 minutes.
- Chop 2/3 cup cranberries. When chicken is finished roasted, remove skillet from oven. Carefully remove chicken and whole cranberries from pan to plate and let rest. Place skillet back over stove on medium-low heat. Add shallot and cook, stirring often, until a bit softened, about 2-3 minutes. Add chopped cranberries and give a quick stir. Pour in coconut aminos and chicken broth to deglaze, using whisk to scrape up browned bits on the surface of the skillet. Add fresh thyme and bring sauce to a simmer. Reduce until thickened, about 4-5 minutes, then serve over chicken. Top with roasted cranberries.
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