Roasted Cranberry Chicken
8  small chicken thighs (2 to 2-1/4 lb.), skinned
3/4  cup low-calorie cranberry juice
3/4  cup fresh cranberries
2  sprigs fresh thyme
4  tsp. packed brown sugar
Fresh thyme leaves

Directions:
Preheat oven to 375 degrees . Add olive oil to a large oven proof skillet and heat for 1 minute. Sprinkle 1/4 tsp. each salt and pepper on chicken.Add chicken and cook meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).
In a separate pot  combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves.