Wild Blueberry Roasted Chicken
Wild blueberry roasted chicken might sound like something you’d order at a fancy little bistro, but it’s totally the kind of meal you can pull off in your own kitchen, no stress, no fuss. It’s got that perfect mix of savoury, sweet, and a little tangy, with juicy chicken thighs, fresh rosemary, and wild blueberries all coming together in one skillet. A splash of wine, a touch of balsamic, and a swirl of butter at the end make it feel extra special. This is the kind of dish that looks impressive but feels like comfort food.
Equipment
- Cast Iron Skillet or Oven Safe Pan
Ingredients
- 6 bone-in skin-on chicken thighs
- 1½ tbsp minced rosemary leaves
- 3 tbsp olive oil divided
- Zest of 1 lemon
- ½ cup dry white wine
- 6 garlic cloves minced
- 2 tsp smoked paprika
- 2 tsp fresh thyme leaves
- 1 tbsp whole grain mustard
- 2 tbsp honey
- 3 cups wild blueberries fresh or frozen
- 2 tbsp balsamic vinegar
- 2 tbsp cold unsalted butter
- Sea salt and cracked black pepper to taste
Instructions
- In a large bowl, combine chicken thighs with rosemary, 2 tbs olive oil, lemon zest, salt, and pepper. Toss well to coat. Cover and refrigerate for 1 hour.
- Preheat oven to 375°F (190°C).
- Heat a large oven-safe skillet over medium heat. Add remaining 1 tbs olive oil. Place chicken thighs skin-side down and sear until golden and crisp, about 5–7 minutes. Remove chicken and set aside.
- Deglaze the pan with white wine, scraping up the browned bits. Simmer for 1–2 minutes.
- Add garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Stir in mustard, honey (both tablespoons), blueberries, and balsamic vinegar. Season with salt and pepper.
- Let the sauce simmer for 5–7 minutes, stirring occasionally, until it thickens and the flavors concentrate.
- Return chicken to the skillet, skin-side up, nestling it into the sauce. Transfer to the oven and bake for 25–30 minutes, or until chicken is golden and cooked through (165°F internal temperature).
- Transfer the chicken to a plate.
- Off the heat, swirl cold butter into the blueberry sauce until glossy and smooth.
- Spoon sauce over the chicken and serve with your favourite sides.
Notes
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
