Herb-Roasted Chicken Thighs

Ingredients

• 4 RedBird Chicken Breasts or Thighs

• 2 tbsp olive oil

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• Salt and pepper, to taste

For the Cranberry-Orange Glaze

• 1 cup fresh or frozen cranberries

• ½ cup orange juice (freshly squeezed, if possible)

• 2 tbsp honey or maple syrup

• 1 tsp orange zest

• ¼ tsp ground cinnamon

Method

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Chicken: Place the RedBird Chicken Breasts on a baking sheet. Rub with olive oil, then sprinkle with salt, pepper, rosemary, and thyme.

3. Roast the Chicken: Roast the Chicken for 20-25 minutes or until it reaches an internal temperature of 165°F (74°C) and is golden brown.

4. Make the Cranberry-Orange Glaze: While the Chicken is roasting, add cranberries, orange juice, honey, orange zest, and cinnamon to a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the cranberries break down and the sauce thickens (about 10-15 minutes).

5. Glaze and Serve: Once the Chicken is done, drizzle the cranberry-orange glaze over each piece and serve warm. Garnish with extra rosemary and orange zest, if desired.