Nothing says winter quite like cranberries! Which is why this Cranberry Chicken & Vegetable Skillet is perfect to enjoy while they are still in season.
Preheat oven to 425 degrees. Rub the chicken with two tablespoons of the olive oil, thyme, rosemary, garlic, and lemon zest. Season liberally with salt and pepper.
In a small bowl mix together the cranberries, brown sugar, lemon juice, and balsamic vinegar. Set aside.
Heat a large oven safe pan over medium to high heat. Add two tablespoons olive oil. Sear the chicken on both sides until golden brown. (we aren't cooking the chicken through) Cook about 5 minutes on each side. Remove from the pan and set aside.
Add the butter, potatoes, and carrots. Cook until slightly softened. Pour in the chicken broth, and simmer for 5 minutes. Remove from the heat. Nestle the chicken into the pan.
Pour the cranberries over the chicken. Place the pan in the oven, and cook for 20 to 25 minutes or until the chicken is cooked through.