Cranberry Orange Chicken Tray Bake
- 8 skin-on chicken thighs
- Salt and pepper
- 2 red onions
- 2 large oranges
- Fresh thyme
- 3 - 4 tbsp Cartwright & Butler Cranberry Sauce
Brush the chicken thighs with a little oil before seasoning well and placing skin-side up in a roasting tin. Slice the onion and 1 orange into large wedges and add to the roasting tin, along with a couple of sprigs of thyme and a squeeze of orange juice.
Place in a pre-heated oven at 180°C/Gas 4 and cook for 25 - 30 minutes.
Meanwhile, combine the cranberry sauce with the juice and zest of half an orange in a small saucepan. Warm over a gentle heat.
Remove chicken from the oven and spoon over the warm cranberry and orange sauce. Serve with seasonal sides.