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Cranberry Orange Chicken Thighs Recipe

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4.3 from 6 reviews

This Cranberry Chicken recipe features juicy, bone-in chicken thighs cooked to golden perfection and smothered in a tangy, sweet cranberry and orange sauce. Combining fresh cranberries, zesty orange, maple syrup, garlic, and rosemary, this dish balances savory and fruity flavors, making it an elegant yet simple oven-baked entree perfect for a family dinner or holiday gathering.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Chicken

  • 6 bone-in, skin-on chicken thighs (4-6 ounces each)
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Sauce

  • 1 1/2 cups cranberries (fresh or frozen)
  • 1 1/2 teaspoons orange zest
  • 2/3 cup orange juice
  • 1/4 cup maple syrup
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons fresh rosemary leaves (minced)

Garnish (Optional)

  • Rosemary sprigs
  • Orange slices

Instructions

  1. Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the chicken.
  2. Dry the chicken: Pat the chicken thighs dry thoroughly with a paper towel to remove excess moisture, which helps achieve a crispy skin.
  3. Season the chicken: Sprinkle kosher salt and black pepper evenly on both sides of each chicken thigh for flavor.
  4. Heat the skillet: Place a cast iron or other oven-safe skillet on the stovetop over medium-high heat and let it get hot.
  5. Add olive oil: Pour olive oil into the hot skillet to prevent sticking and aid browning.
  6. Sear the chicken: Place the chicken thighs skin side down in the skillet and cook without moving for 5 minutes per side until the skin turns golden brown and crisp.
  7. Mix the sauce: In a bowl, combine cranberries, orange zest, orange juice, maple syrup, minced garlic, and chopped rosemary, stirring to blend all flavors.
  8. Add sauce and prepare for baking: Pour the cranberry sauce mixture evenly over the chicken thighs in the skillet.
  9. Bake the chicken: Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the cranberries have burst, releasing their juices.
  10. Serve and garnish: Spoon the cooked cranberry sauce over the chicken thighs. Garnish with fresh rosemary sprigs and orange slices if desired before serving.

Notes

  • Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful during cooking.
  • Patting the chicken dry before searing promotes crispier skin.
  • If fresh cranberries are not available, frozen cranberries work well; no need to thaw before use.
  • Use an oven-safe skillet like cast iron to go seamlessly from stovetop searing to oven baking.
  • The cranberry sauce thickens during baking, creating a delicious glaze on the chicken.
  • Check the internal temperature of the chicken with a meat thermometer to ensure safety.
  • For a sweeter sauce, increase the maple syrup by 1-2 tablespoons.
  • Leftovers can be refrigerated and are excellent reheated for up to 3 days.

Find it online: https://cheftinaskitchen.com/cranberry-orange-chicken-thighs-recipe/