Roasted Cranberry Chicken Thighs
Roasted Cranberry Chicken Thighs bring together juicy, tender chicken with the bright, tangy burst of cranberries—all baked to perfection. The cranberries create a lovely glaze that’s both sweet and a…
Tip: save now, cook later.Roasted Cranberry Chicken Thighs bring together juicy, tender chicken with the bright, tangy burst of cranberries—all baked to perfection. The cranberries create a lovely glaze that’s both sweet and a little bit tart, which really makes the chicken pop with flavor. This dish feels like fall on a plate, full of warm, cozy tastes that are simple but special.
I love making this recipe when I want something that tastes fancy but is so easy to pull off. The cranberries cook down into this beautiful, sticky sauce that sticks to the chicken and gives every bite a little zing. One tip I always follow is to roast the chicken until it’s just crispy on the outside and juicy inside—that texture is the best part. It’s a dish that always surprises guests and has quickly become a favorite in my kitchen.
My favorite way to serve these thighs is with a side of mashed potatoes or some roasted veggies, so you get a comforting, colorful meal. The leftovers are even better the next day, making them great for lunches. Honestly, I think everyone would love this mix of tangy and savory, and it’s one of those recipes I turn to when I want easy dinner magic.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and stay juicy. If you want less fat, use boneless thighs, but the skin adds nice crispiness.
Cranberries: Fresh cranberries pop with tartness here. If you only have frozen, no worries—they work well too. Avoid dried cranberries as they are sweeter and won’t give the same sauce texture.
Maple Syrup or Honey: Both add sweetness to balance cranberries’ tartness. Maple syrup adds a subtle earthiness; honey is sweeter. You can swap for brown sugar if needed.
Balsamic Vinegar: Adds depth and tang. If you don’t have balsamic, apple cider vinegar or red wine vinegar works fine, just use a bit less to avoid overpowering the sauce.
Thyme: Fresh thyme brightens the dish with a mild herb flavor. Dried thyme works too; use half the amount as it’s more concentrated.
How Do You Get Crispy Skin on Oven-Roasted Chicken Thighs?
Crispy skin makes this dish extra tasty and satisfying. Here’s how to do it well:
- Pat the chicken skin dry with paper towels before seasoning. Moisture stops skin from crisping.
- Use enough oil when searing so the skin doesn’t stick but isn’t swimming in oil.
- Start skin-side down in a hot skillet to render fat and brown the skin. Don’t move the chicken around; let it cook undisturbed for 5-7 minutes.
- Finish searing the other side briefly, then roast in the oven skin-side up to keep skin crispy.
- A final broil for 1-2 minutes at the end can add extra crispiness—just watch carefully to avoid burning.
Equipment You’ll Need
- Large oven-safe skillet – perfect for searing chicken and finishing it in the oven without extra dishes.
- Tongs – makes flipping chicken easy without tearing the skin.
- Wooden spoon or spatula – great for stirring the cranberry sauce without scratching your pan.
- Meat thermometer – helps ensure chicken is cooked safely and juicy every time.
- Cutting board and sharp knife – for chopping onions and garlic quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you prefer leaner meat; just reduce roasting time.
- Add sliced apples or pears to the skillet for a sweet contrast that pairs well with cranberries.
- Stir in a pinch of cinnamon or ground ginger to the sauce for a warm, cozy twist.
- Mix in chopped fresh rosemary instead of thyme to give the dish a woodsy, aromatic flavor.
How to Make Roasted Cranberry Chicken Thighs
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh cranberries
- 1/4 cup chicken broth
- 2 tablespoons maple syrup or honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Fresh herbs (such as thyme or oregano) for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 10 minutes to sear and sauté the ingredients on the stove, and 25-30 minutes to roast the chicken in the oven. Overall, plan for around 45 minutes from start to finish, including resting time.
Step-by-Step Instructions:
1. Get Ready and Sear the Chicken:
First, preheat your oven to 400°F (200°C). Season the chicken thighs well with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, place the chicken thighs skin-side down. Cook without moving them for 5 to 7 minutes until the skin turns golden brown and crispy. Then flip and cook the other side for 3 to 4 minutes. Remove the chicken from the skillet and set it aside.
2. Cook the Cranberry Mixture:
In the same skillet, lower the heat to medium. Add the chopped onion and sauté until it becomes soft and clear, about 4 to 5 minutes. Add the minced garlic and cook for another minute until it smells wonderful. Then stir in the fresh cranberries, chicken broth, maple syrup (or honey), balsamic vinegar, and thyme. Cook everything together for 2 to 3 minutes until the cranberries begin to pop and soften.
3. Roast the Chicken with Cranberries:
Put the chicken thighs back in the skillet, skin-side up, arranging them gently in the cranberry sauce. Place the skillet in your preheated oven and roast for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the cranberry sauce is thickened slightly. After taking the skillet out, let the chicken rest for a few minutes. Finally, garnish with fresh herbs before serving.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Frozen cranberries work well—just thaw them slightly before cooking. They might release a bit more juice, so keep an eye on the sauce thickness as it simmers.
How Should I Store Leftovers?
Store leftover chicken and cranberry sauce in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove to keep the chicken juicy.
Can I Make This Recipe Gluten-Free?
Absolutely! This recipe is naturally gluten-free, but just double-check your chicken broth and balsamic vinegar labels to ensure they contain no gluten.
What Can I Serve with Roasted Cranberry Chicken Thighs?
This dish goes great with mashed potatoes, roasted vegetables, or even a simple green salad to balance the rich, tangy flavors.
