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Easy Cranberry Baked Chicken Thighs Recipe

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4.1 from 2 reviews

This Easy Cranberry Baked Chicken Thighs recipe features succulent bone-in, skin-on chicken thighs oven-baked with a tangy and sweet cranberry orange glaze. Perfect for a comforting family dinner or a festive holiday meal, this dish combines fresh cranberries, orange zest, and rosemary for a flavorful, hearty entrée that’s both simple to prepare and wonderfully delicious.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 4 chicken thighs, bone-in, skin-on
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika

Cranberry Glaze

  • 3/4 cup fresh cranberries (or substitute cranberry sauce)
  • 1 cup cranberry juice
  • 1 orange, sliced into half and quarters
  • Zest of 1/2 orange (from the reserved half)
  • 2 tablespoons butter
  • 1 1/2 tablespoons brown sugar
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the chicken later.
  2. Season Chicken: Pat the chicken thighs dry with a paper towel. Season both sides with garlic salt and black pepper. Slice one half of the orange into quarter-inch slices, and keep the other half whole for zesting and juicing.
  3. Brown Chicken: Heat a cast iron or heavy-bottomed pan over medium-high heat and melt 2 tablespoons of butter. Once hot, place the chicken thighs skin side down and brown them until the skin is golden. Remove chicken and set aside.
  4. Sauté Cranberries and Rosemary: Lower heat to medium, add fresh cranberries and rosemary sprigs to the pan, and sauté for 1-2 minutes. Add cranberry juice and scrape the pan to loosen browned bits for flavor.
  5. Add Orange and Spices: Zest the reserved orange half into the pan then squeeze its juice in. Stir in brown sugar, garlic salt, onion powder, and paprika. Let the mixture simmer on medium-low heat for 10 minutes to thicken and develop flavors.
  6. Assemble for Baking: Remove the pan from heat. Spoon out about half a cup of the cranberry sauce and set it aside. Return the chicken to the pan, skin side up, and spoon some of the reserved sauce over the chicken.
  7. Bake Chicken: Place the pan in the oven and bake for 15 minutes. After 15 minutes, baste the chicken with the remaining reserved sauce. Continue cooking for another 25 minutes or until the internal temperature reaches 165°F.
  8. Garnish and Serve: Remove from oven and garnish with fresh orange quarters, extra cranberry sauce, fresh rosemary, and optionally fresh thyme. Serve warm.

Notes

  • Make sure to pat the chicken dry before seasoning to achieve crispier skin.
  • If fresh cranberries are not available, cranberry sauce can substitute but may alter sweetness.
  • Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
  • You can add fresh thyme as an additional garnish for extra flavor.
  • Leftover cranberry sauce can be refrigerated and used as a condiment or spread.
  • 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/