Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2.5g) cracked black pepper
  • 1 tsp (5g) dried thyme
  • 2 cups (150g) fresh or frozen cranberries
  • 2 medium (300g) Granny Smith apples, cubed
  • 1 medium (110g) yellow onion, wedged
  • 4 cloves (20g) garlic, smashed
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) apple cider vinegar

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to ensure a crisp crust.
  2. Rub the olive oil, salt, pepper, and thyme evenly over all sides of the chicken.
  3. Preheat a cast iron skillet over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until deep gold. Flip and sear for another 2 minutes, then remove chicken to a plate.
  4. In the rendered chicken fat, sauté onion wedges and smashed garlic for 3 minutes until fragrant.
  5. Add cubed apples and cranberries to the pan. Drizzle with maple syrup and apple cider vinegar, stirring for 2 minutes until berries begin to pop.
  6. Nestle the seared chicken thighs back into the pan on top of the fruit mixture, skin-side up.
  7. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20–25 minutes.
  8. Baste the chicken with pan juices halfway through the roasting process.
  9. Remove chicken when internal temperature reaches 165°F (74°C) and let rest for 5 minutes before serving.