Cranberry Chicken is a cozy, flavorful dish that brings together tender chicken thighs with a sweet and tangy cranberry glaze.
The combination of juicy cranberries, orange zest, and maple syrup makes this recipe perfect for a special dinner or a festive gathering. It’s the kind of dish that fills the house with warmth and delicious aromas, and I promise it’s as impressive as it is simple to make.
Whether you’re hosting friends or just enjoying a quiet night in, this Cranberry Chicken recipe will bring a touch of joy to your table.
Servings, Preparation and Cooking Time
- Servings: 6
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 cups fresh cranberries
- 1/4 cup freshly squeezed orange juice
- 1/4 cup lightly packed dark brown sugar
- 2 tbsp maple syrup
- 1 teaspoon orange zest
- 1/4 cup olive oil
- 6 cloves garlic, crushed
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried rosemary
How to Make Cranberry Chicken
- Prepare the Chicken:
Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper. - Make the Cranberry Glaze:
In a medium bowl, mix together the fresh cranberries, orange juice, brown sugar, maple syrup, orange zest, olive oil, garlic, and dried rosemary. Stir well to combine, ensuring the cranberries are evenly coated. - Sear the Chicken:
Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Place the chicken thighs skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crisp. Flip and cook for an additional 2 minutes. Remove the chicken and set aside. - Assemble and Bake:
In the same skillet, pour in the cranberry mixture, spreading it evenly. Nestle the seared chicken thighs into the mixture, skin-side up. Spoon some of the glaze over the chicken to coat. - Roast:
Transfer the skillet to the preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cranberries have softened and burst, creating a glossy sauce. - Serve:
Let the chicken rest for 5 minutes before serving. Spoon the cranberry sauce over the chicken and garnish with a sprig of fresh rosemary if desired.
Tips and Notes
- Adjust Sweetness: If you prefer a less sweet dish, reduce the brown sugar or maple syrup slightly.
- Substitutions: No fresh cranberries? Frozen ones work just as well!
- Crispier Skin: For extra crispy skin, broil the chicken on high for 2-3 minutes at the end of cooking.
- Pairing Ideas: Serve this Cranberry Chicken with creamy mashed potatoes, roasted vegetables, or a side of wild rice. A fresh green salad with a citrus vinaigrette also complements the flavors beautifully.
- Make Ahead: The cranberry glaze can be prepared up to a day in advance for easier assembly.
Cranberry Chicken is a delightful blend of tangy, sweet, and savory flavors that’s guaranteed to be a hit. The vibrant cranberries and citrusy undertones make it a seasonal favorite, but it’s just as wonderful any time of the year.
Yield: 6 servings
Cranberry Chicken Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
This Cranberry Chicken recipe pairs crispy, juicy chicken thighs with a vibrant cranberry glaze made with fresh cranberries, orange zest, and maple syrup. It’s sweet, tangy, and perfect for dinner parties or weeknight meals. Easy to prepare yet bursting with flavor, it’s sure to impress your family and guests!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 cups fresh cranberries
- 1/4 cup freshly squeezed orange juice
- 1/4 cup lightly packed dark brown sugar
- 2 tbsp maple syrup
- 1 teaspoon orange zest
- 1/4 cup olive oil
- 6 cloves garlic, crushed
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried rosemary
Instructions
- Prepare the Chicken:Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper.
- Make the Cranberry Glaze:In a medium bowl, mix together the fresh cranberries, orange juice, brown sugar, maple syrup, orange zest, olive oil, garlic, and dried rosemary. Stir well to combine, ensuring the cranberries are evenly coated.
- Sear the Chicken:Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Place the chicken thighs skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crisp. Flip and cook for an additional 2 minutes. Remove the chicken and set aside.
- Assemble and Bake:In the same skillet, pour in the cranberry mixture, spreading it evenly. Nestle the seared chicken thighs into the mixture, skin-side up. Spoon some of the glaze over the chicken to coat.
- Roast:Transfer the skillet to the preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cranberries have softened and burst, creating a glossy sauce.
- Serve:Let the chicken rest for 5 minutes before serving. Spoon the cranberry sauce over the chicken and garnish with a sprig of fresh rosemary if desired.
Notes
- Adjust Sweetness: If you prefer a less sweet dish, reduce the brown sugar or maple syrup slightly.
- Substitutions: No fresh cranberries? Frozen ones work just as well!
- Crispier Skin: For extra crispy skin, broil the chicken on high for 2-3 minutes at the end of cooking.
- Pairing Ideas: Serve this Cranberry Chicken with creamy mashed potatoes, roasted vegetables, or a side of wild rice. A fresh green salad with a citrus vinaigrette also complements the flavors beautifully.
- Make Ahead: The cranberry glaze can be prepared up to a day in advance for easier assembly.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 200Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 28mgSodium 462mgCarbohydrates 19gFiber 2gSugar 14gProtein 6g
