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Easy Cranberry Baked Chicken Thighs Recipe

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4.2 from 7 reviews

This Easy Cranberry Baked Chicken Thighs recipe features bone-in, skin-on chicken thighs baked in a flavorful cranberry orange glaze. With a perfect balance of sweet and savory, this dish is browned on the stovetop then finished in the oven, making it an ideal hearty meal for family dinners or festive holiday gatherings.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken

  • 4 chicken thighs, bone in skin on

Sauce and Seasonings

  • 3/4 cup fresh cranberries (or substitute cranberry sauce)
  • 1 cup cranberry juice
  • 1 orange (half sliced, half for zest and juice)
  • 2 sprigs fresh rosemary
  • 2 tablespoons butter
  • 1 1/2 tablespoons brown sugar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 350°F. Pat the chicken thighs dry with a paper towel, then season both sides with garlic salt and black pepper. Slice one half of the orange into quarter-inch slices and reserve the other half for zest and juice.
  2. Brown Chicken: Heat two tablespoons of butter in a cast iron or heavy-bottomed pan over medium-high heat. Once hot and the butter is melted, place the chicken thighs skin side down in the pan. Brown the chicken until the skin turns golden and crispy, then remove from the pan and set aside.
  3. Sauté Cranberries and Aromatics: Reduce the heat to medium, add fresh cranberries and rosemary sprigs to the pan, sauté for 1-2 minutes. Pour in the cranberry juice, scraping the pan bottom to lift the browned bits for extra flavor.
  4. Add Orange Zest, Juice, and Seasonings: Zest the reserved orange half into the pan, then squeeze its juice in as well. Stir in brown sugar, garlic salt, onion powder, and paprika. Mix well and let the sauce simmer gently on medium-low for 10 minutes to meld flavors.
  5. Prepare for Baking: Remove the pan from heat and carefully spoon out about half a cup of the cranberry sauce, setting it aside for basting. Place the browned chicken back into the pan with skin side up.
  6. Bake and Baste: Spoon some of the reserved cranberry sauce over the chicken. Transfer the pan to the oven and bake for 15 minutes. After 15 minutes, baste the chicken with the remaining cranberry sauce.
  7. Finish Cooking: Continue baking for another 25 minutes or until the chicken reaches an internal temperature of 165°F. Remove from the oven.
  8. Garnish and Serve: Garnish the chicken with fresh orange quarters, fresh thyme, extra cranberry sauce, and rosemary sprigs. Serve warm and enjoy!

Notes

  • Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
  • Fresh cranberries provide a tart flavor, but cranberry sauce can be used as a convenient substitute if needed.
  • Ensure to brown the chicken well to achieve crisp skin and deeper flavor.
  • If you don’t have a cast iron pan, any heavy-bottomed oven-safe pan will work.
  • Cooking times may vary depending on your oven and chicken size, always check for an internal temperature of 165°F.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/easy-cranberry-baked-chicken-thighs-recipe-2/