Preheat the oven to 400°F (200°C).

Season the chicken with salt and pepper on both sides. Heat a cast-iron or oven-safe skillet over medium heat. When hot, add the chicken, skin-side-down, and sear until golden, about 3 minutes per side. Remove the chicken from the skillet.

Reduce heat to medium. Add the cranberries and rosemary sprig and saute for 2 minutes.

Zest half the orange then cut it in half and juice that half, reserving the unzested half for later.

Pour in the cranberry and orange juices and deglaze the pan to pull up any browned bits from the bottom of the pan.

Add the orange zest, brown sugar, garlic powder, onion powder, paprika, salt and pepper. Stir it all up. Simmer for 10 minutes, then remove the pan from the heat

Remove about 1/4 of the cranberry sauce from the pan. Add the chicken back in, skin side up.

Spoon some of the cranberry sauce from the skillet over the top of the chicken.

Bake for 10 minutes, then baste the chicken with the reserved sauce and continue baking for another 5-8 minutes, until the chicken reaches an internal temperature of 175 degrees F. Remove from the heat.

Grab the remaining orange half and cut it into slices. Place those around the pan to garnish the finished dish. Then serve.

Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.

Using a mandoline or a very sharp knife, cut the potatoes into ⅛” slices.

In a large bowl, stir together the butter, garlic, cheeses, rosemary, thyme, salt and pepper. Add in the potatoes and toss well to coat.

Layer the potato slices in each well of the muffin tin all the way to the top.

Place the muffin tin on a baking sheet and cover with tinfoil.

Bake for 30 minutes. Remove the foil and continue cooking for another 20-25 minutes. The potatoes should be tender and golden.

Slide a paring knife around the outside of each stack to release it then use the knife to lift the stack out.

Garnish with flake salt and some fresh thyme. Serve immediately.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Toss the walnuts and pumpkin seeds with maple syrup, and smoked paprika. Spread them on the baking sheet and bake for 10 minutes, shaking the sheet halfway.

In a small jar or bowl, combine the olive oil, vinegar, mustard, orange juice and zest. Shake well.

In a large salad bowl, combine the lettuce, apple, avocado, pomegranate seeds, blue cheese and toasted nuts. Toss carefully to combine.

Drizzle the dressing over the salad and season lightly with salt and pepper.