Description

• 4 whole chicken legs (about 2 1/2 pounds), patted dry
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 shallots, minced (1/2 cup)
• 2 tablespoons sherry vinegar
• 1 cup Classic Cranberry Sauce or store-bought cranberry sauce
• 1/2 cup homemade or store-bought low-sodium chicken broth

• Step 1

  Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large ovenproof skillet over medium-high; swirl in oil. Add chicken in a single layer, skin-sides down. Cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate.

• Step 2

  Remove all but 2 tablespoons fat from skillet; reduce heat to medium. Add shallots and cook until softened, about 2 minutes. Add vinegar and boil 30 seconds. Add cranberry sauce and broth; simmer until reduced and thickened slightly, 2 to 3 minutes. Return chicken, skin-sides up, and any accumulated juices to skillet. Spoon enough of cranberry mixture over each leg to coat.

• Step 3

  Transfer to oven and roast until a thermometer inserted into thickest parts of chicken (nearest but not touching bones) registers 165 degrees, 20 to 25 minutes. Spoon remaining cranberry mixture evenly over chicken; serve.