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Roasted Chicken With Cranberry Sauce

  • 11 Ingredients
  • 4 Servings
  • Main Dish
  • 127 Calories

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


  • 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)


  1. 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).
  2. 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.
  3. 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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