Roasted Chicken Legs With Cranberry Butter

Directions

1Preheat oven to 375° F. Combine cranberries, honey, and orange zest in a small saucepan over medium-high; bring to a boil, stirring constantly. Reduce heat to medium-low, and simmer, stirring often, until cranberries burst and are tender, about 8 minutes. Cool 10 minutes; coarsely mash, and stir together with butter.

2Pat chicken dry, and place on an aluminum foil-lined rimmed baking sheet. Loosen skin; spread 2 tablespoons cranberry butter over and under skin of each chicken quarter. Sprinkle with salt and pepper.

3Bake in preheated oven until skin is crisp and golden and a meat thermometer inserted into thickest portion registers 165° F, about 45 minutes.