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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!
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Whole30 Cranberry Chicken

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!
Course Main Course
Cuisine American, Whole30
Keyword christmas, holiday dinner, thanksgiving dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 376kcal

Equipment

  • Oven
  • Large oven-safe skillet
  • Large plate
  • Whisk

Ingredients

  • 1 cup fresh cranberries divided
  • 4 chicken thighs bone-in, skin-on
  • 1 teaspoon Himalayan pink sea salt or Celtic sea salt, plus more if desired
  • 2 teaspoons olive oil
  • 1 shallot minced
  • cup coconut aminos
  • ¼ cup chicken stock see Notes
  • 3 sprigs fresh thyme

Instructions

  • Preheat oven to 375º Fahrenheit. Chop ⅔ cup cranberries and set aside. Pat chicken thighs completely dry with paper towels then season liberally with sea salt.
  • In large skillet over medium-high heat, heat olive oil until shimmery. Once oil is hot, add salted chicken thighs to skillet, skin-side down.
  • Cook approximately 8 minutes or until chicken thighs lift easily from pan. Flip thighs over and cook skin-side up for 2 to 3 minutes.
  • Add remaining ⅓ cup whole cranberries to skillet. Transfer skillet to oven and roast for 14 minutes.
  • Remove skillet from oven. Carefully remove chicken thighs and whole cranberries, transferring all to plate to rest.
  • Return skillet to stovetop over medium-low heat. Add minced shallot to skillet and cook, stirring frequently, until shallots soften, approximately 2 to 3 minutes.
  • Add chopped cranberries to skillet and stir. Pour in coconut aminos and chicken stock to deglaze pan, using whisk to scrape up any browned bits on skillet.
  • Add fresh thyme and bring sauce to simmer. Let sauce reduce until thickened, approximately 4 to 5 minutes. Serve sauce warm over chicken thighs and top with roasted cranberries.

Notes

  • Chicken Stock: Make sure to use a Whole30-compliant chicken stock.
 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 9g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1167mg | Potassium: 359mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg | Net Carbs: 8g