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Ingredients
Method
- 2 sliced red onions
- 1 orange, sliced
- 4 rosemary sprigs
- A few thyme sprigs
- 6 chicken thighs, skin on and bone-in
- 4 tbsp cranberry sauce
- 2 tbsp balsamic vinegar
- Splash of vodka
- Preheat the oven to 180C. Arrange the orange and onion slices in a roasting tin, scatter with the herbs and rest the chicken thighs on top. Season well, spoon over the cranberry sauce and balsamic vinegar, then cover and roast for 25 mins. When done, add the vodka and roast for 25 mins more. Sprinkle with extra rosemary, and serve with bread.
15 mins
6 serving
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