Chicken with Lingonberry Sauce

So you went to IKEA and got the famous Lingonberry Spread and discovered just how tart those little berries are. They’re practically cranberries! But in a sauce, over roasted chicken, they provide a little touch of Thanksgiving dinner.

Chicken with Lingonberry Sauce

Makes 4 servings

4 bone-in chicken thighs
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/4 cup lingonberry spread
1 1/2 tbsp balsamic vinegar
1 tbsp orange peel (or more, if you like)

Preheat oven to 425 F. Cover sheet pan with foil for easy cleanup. Place chicken on prepared sheet pan and brush with olive oil. Season with salt and pepper. Bake 30 minutes. (If you prefer crispier chicken, bake at 450, but turn the oven to 425 for the next step and bake only 10 minutes after adding sauce.)

Combine lingonberry spread, balsamic vinegar, and orange peel. Spoon over chicken. Return to oven and bake 15 minutes more, until chicken is done.

Note: Sprinkle 1/2 tsp poultry seasoning over chicken along with the salt and pepper, if desired.

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