Recipe by: Ashley Swartzendruber
Miller Poultry Baked Cranberry Orange Chicken
This dish brings juicy, golden-brown Miller Poultry chicken thighs together with the brightness of fresh orange, the tart pop of cranberries and the warmth of maple syrup. Finished with a splash of red wine and fragrant rosemary, it looks impressive on the table but comes together easily. It’s perfect for holiday gatherings when you want something seasonal, beautiful and memorable without extra fuss. Serve it with your favorite grain or pasta to soak up the pan juices and make a complete, comforting meal.
Ingredients
8 bone-in, skin-on Miller Poultry chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
Garlic powder, to taste
2 tablespoons extra-virgin olive oil
4 large shallots, halved lengthwise
1 pound baby potatoes, quartered
3 large carrots, cut into ½-inch chunks
½ cup red wine (merlot, pinot noir or zinfandel)
½ cup chicken stock
¼ cup maple syrup
Zest and juice of 1 large orange
1 orange, sliced
1½ cups cranberries
3 sprigs rosemary, torn
Instructions
Preheat the oven to 400°. Season the chicken thighs on both sides with the salt, pepper and garlic powder. In a large heavy-bottomed skillet, add the olive oil and heat over medium-high heat. Add half of the chicken thighs, skin side down, and sear until golden brown, about 3 to 4 minutes. Flip and repeat. Set aside and repeat with the remaining chicken. Add the shallots, potatoes and carrots to the hot pan. Season with salt, pepper and garlic powder and toss. Gently sauté the veggies for about 5 minutes. Remove veggies and set aside. Pour the wine into the hot skillet, scraping up any flavor left behind. Add the chicken stock, maple syrup, orange zest and orange juice. Whisk well. Remove the skillet from the heat.
In a large roasting pan (roughly 12 by 16 inches), spread out the veggies and chicken thighs evenly. Tuck the orange slices in between the chicken thighs. Add the cranberries and rosemary evenly over the top. Pour the juices from the skillet over everything. Bake for 30 to 35 minutes, or until the veggies are fork-tender and the chicken thighs are cooked through. Serve alongside the grain or pasta of your choice with the pan drippings poured over each serving.
COOKING TIPS
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
| Chicken Pieces Description | Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast | 170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips | 165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs | 180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |