About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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Cranberry-Glazed Roast Chicken
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
|Special equipment:||Potato masher|
|This recipe appears in:||Pantry Essentials: Canned Cranberry Sauce Chicken Dinners: Cranberry-Glazed Roast Chicken|
- 4 whole chicken legs (about 2 1/2 pounds)
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 3 shallots, minced (about 1/2 cup)
- 6 ounces fresh cranberries (about 1 cup)
- 6 tablespoons honey
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon dry mustard
- 1 teaspoon minced fresh thyme leaves
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 (about 130°F) and skin is golden, 15 to 20 minutes (Spoon off rendered fat if oven begins to smoke).
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 (adjust heat if necessary), 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 (you should have about 1/2 cup). 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 (170°F) and glaze has darkened and caramelized, 5 to 10 more minutes.
Combine reserved cranberries with remaining glaze (not used to glaze chicken) and serve with chicken.