Cherry Skyr Roasted Chicken with Cranberry Sauce
Description
This chicken dish is marinated in creamy Icelandic Provision’s Cherry & Black Currant Skyr to create a tender juicy chicken with a delicate balance of tang and natural sweetness. As it roasts, the skyr caramelizes gently, forming a beautifully lacquered exterior while keeping the meat incredibly juicy. Finished with a bright cherry cranberry pan sauce scented with rosemary, savory garlic and fresh citrus this dish brings a vibrant, modern Nordic twist to classic winter flavors.
Ingredients
For the Chicken Marinade
2
Bone-in, skin-on chicken breast
1.5 Cup
Icelandic Provisions Cherry & Black Currant Skyr
1 Tablespoon
Fine sea salt
For the Cherry Cranberry Sauce
A few spoons of neutral oil
1
Shallot, thinly sliced
3
Garlic cloves, thinly sliced
1 Pounds
Cranberries (fresh or frozen)
1/3 Cup
Pitted cherries (fresh or frozen)
1 sprig
Rosemary
1/2 of orange
Zest and juice of Orange
1/3 Cup
Sugar
1 Teaspoon
Salt
Recipe
Marinate the Chicken
Step 1
In a large bowl, resealable container, or zip-top bag, combine the skyr and salt.
Step 2
Pat the chicken dry, then add it to the marinade, coating every nook and cranny thoroughly.
Step 3
Cover and refrigerate for 1–2 hours (up to 3 hours for deeper flavor).
Make the Cherry Cranberry Sauce
Step 1
In a large ovenproof skillet, heat a small amount of oil over medium heat.
Step 2
Add the shallot and garlic; cook until translucent.
Step 3
Stir in the cherries, cranberries, and 1½ cups of water. Bring to a boil.
Step 4
Once boiling, add the rosemary, orange zest and juice, sugar, and 1 tsp salt.
Step 5
Reduce heat and simmer until the mixture becomes jammy and saucy (about 10–15 minutes). Add more sugar here if needed to get to desired sweetness.
Step 6
Remove from heat and set aside.
Cook the Chicken
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Remove the chicken from the marinade and scrape off any excess yogurt.
Step 3
In a clean skillet, heat oil over medium-high heat.
Step 4
Sear the chicken skin side down until golden brown.
Step 5
Transfer the chicken skin side up onto the cranberry sauce in the ovenproof skillet.
Step 6
Roast in the oven for about 35 minutes, or until the internal temperature reaches 165°F in the thickest part of the meat.
Step 7
Let the chicken rest for 5 minutes before serving. Spoon the warm cherry-cranberry sauce over the top. Serve with mashed potatoes!