Bhg Roasted Cranberry Chicken

From the 2008 november issue of bhg. this is a perfect combination for thanksgiving flavor without cooking a turkey.

Pre-heat oven to 350 degrees.

Coat extra large oven proof skillet with non stick cooking spray.

Heat over medium-high heat.

Sprinkle 1 / 4 teaspoons each of salt and pepper on thighs.

In hot skillet cook , meaty sides down , 5 minutes , turning once , until well browned on both sides.

Transfer skillet to oven.

Roast , uncovered , 20 minutes , until chicken is no longer pink.

Meanwhile , in saucepan combine juice , berries , thyme sprigs , brown sugar , and 1 / 4 teaspoons salt.

Bring to boiling.

Simmer , uncovered , 15 to 20 minutes , until slightly thickened.

Discard thyme sprigs.

Serve chicken with sauce and sprinkle with thyme leaves.

skinless chicken thighs, light cranberry juice, fresh cranberries, fresh thyme, brown sugar, fresh thyme leave