This chicken dish turned out very juicy with a tangy but sweet sauce. My husband loved it. I used a variety of chicken pieces as I cut up a whole chicken. It’s an all in one dish, so cuts down on the clean up.
1 tablespoon butter
1 small onion, thinly sliced
3 pounds of any variety of chicken pieces, preferably bone in, but skinless boneless chicken breasts would work- just don’t cook as long.
1/3 cup brown sugar
1 tablespoon honey or agave syrup
2/3 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon dried mustard
2 cups whole berry cranberry sauce
1. Preheat oven to 400 degrees F.
2. Place the butter and sliced onion in a 9 x 13 baking dish and bake in the oven , stirring once or twice, until the onion is soft and translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one side and place the chicken pieces in the dish in a single layer. Return to the oven and bake for 25 minutes.
3. Whisk together all the ingredients for the sauce in a bowl. Remove the chicken from the oven and scoop the cooked onions into the cranberry mixture. Now spoon the entire mixture over the almost baked chicken pieces and return to the oven.
4. Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. A thermometer should read 170 degrees F when inserted into the middle of a chicken piece. You may need to to cook it a little longer, depending on how big the chicken pieces are you are cooking. Serve the chicken with some sauce. I made brown basmati rice to go along with the chicken and some steamed cauliflower but use whatever starch and vegetable you like.