Cranberry Chicken Thighs

In a cast iron skillet over medium-high heat, warm the avocado oil.
Season the chicken thighs with the salt and pepper while the avocado oil heats.

Place the chicken thighs, skin side down, into the skillet. Sear, about 4-5 minutes, and do not move the chicken around the pan, before flipping.

Cook the other side of the chicken thighs for another 4-5 minutes, or until golden brown, and then remove from the pan.

Pour the bone broth into the skillet and scrape the bottom of the pan to deglaze it. Simmer until the liquid has reduced by half, squeeze in the lemon juice, and then turn off the stovetop. This will take 5-10 minutes, depending on your stovetop.

Add the chicken thighs back into the skillet, skin-side up, along with the juices they release while on the plate.

Measure in the cranberries and thyme, stirring some into the juices so the cranberries can burst in the gravy and add extra flavor.

Transfer the skillet to the preheated oven. (If your skillet is not oven safe, please transfer all the ingredients to a baking dish instead before putting it in the oven.)

Bake 30-40 minutes, or until the chicken’s internal temperature reaches 165°F.

Remove from the oven and serve immediately with your favorite sides.