Cranberry-Glazed Roast Chicken Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
4 whole chicken legs
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3 shallots, minced
6 ounces fresh cranberries
6 tablespoons honey
1 tablespoon packed light brown sugar
1/2 teaspoon dry mustard
1 teaspoon minced fresh thyme leaves
Directions
Adjust oven rack to upper middle position and preheat oven to 425°F. Place chicken, skin side up, on rimmed baking sheet. Pat dry, then rub with 1 tablespoon oil and season with salt and pepper. Bake chicken until 3/4 cooked through and skin is golden, 15 to 20 minutes . While chicken is baking, make glaze. Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add shallots and 1/4 teaspoon salt. Cook until shallots have softened, about 3 minutes. Add cranberries and 1/2 cup water. Bring to simmer , and simmer until berries have softened and are breaking down, gently mashing a few times with a potato masher. Reserve 1/2 cup cranberry mixture. Strain remaining cranberries, pressing firmly against strainer . Return to pot and stir in honey, brown sugar and dry mustard. Bring to simmer over medium high heat and reduce until thick and syrupy, about 3/4 cup. Stir in thyme and season to taste. Reserve about 1/4 cup to glaze chicken. When chicken is ready, remove from oven and spread 1 tablespoon glaze over each chicken leg. Increase heat to 475°F and cook until chicken is cooked through and glaze has darkened and caramelized, 5 to 10 more minutes. Combine reserved cranberries with remaining glaze and serve with chicken.