Delicious & Easy Cranberry Orange Baked Chicken Thighs Recipe
Welcome to your new favorite weeknight dinner or holiday showstopper! This Easy Cranberry Orange Baked Chicken Thighs recipe is a true family favorite, delivering bone-in chicken thighs that are oven-baked to perfection with an irresistibly delicious cranberry orange glaze. It’s a healthy, hearty meal that promises tender, juicy chicken with a wonderfully crispy skin, all infused with bright, seasonal flavors. Whether you’re planning a cozy family dinner or need a impressive yet simple dish to share with a group during the holidays, this recipe is sure to impress.
Why These Cranberry Baked Chicken Thighs Are a Family Favorite
You can never have too many reliable chicken recipes in your cooking rotation, and this simple method for baking chicken thighs in the oven truly stands out. In my opinion, it’s one of the best ways to prepare chicken thighs, resulting in a dish that consistently delivers on flavor and texture. I particularly enjoy the irresistible crispy skin on the outside combined with the remarkably tender and juicy meat on the inside.
Chicken thighs are a staple in my kitchen, prepared on repeat in various delicious ways. From Moroccan Chicken Thighs and One Pot Mediterranean Chicken and Rice to my bright and flavorful Greek Lemon Chicken, the rich dark meat always provides an incredible depth of flavor that white meat simply can’t match.
What makes this cranberry-glazed chicken thigh recipe even better is its simplicity. There’s no need to constantly monitor a broiler; instead, you simply glaze the chicken and let the oven do most of the work. This hands-off approach makes it perfect for busy weeknights, while the sophisticated flavors make it elegant enough for special occasions. These crispy baked chicken thighs offer a delightful contrast of textures and flavors, making them a fantastic centerpiece for any family dinner, easily paired with a wide range of side dishes.
Key Ingredients for Perfect Cranberry Orange Chicken Thighs
Crafting this flavorful cranberry orange baked chicken thigh dish begins with selecting the right ingredients. Each component plays a vital role in creating the rich, tangy, and slightly sweet glaze that makes this recipe so special. Here’s a closer look at what you’ll need:
- Chicken Thighs: I highly recommend using bone-in, skin-on chicken thighs for this recipe. The bone imparts an incredible depth of flavor to the meat, while the skin crisps up beautifully, adding a delicious textural contrast and locking in moisture. This combination results in a truly tender and juicy piece of chicken. While boneless, skinless chicken thighs can also be used, be sure to adjust your cooking times accordingly to prevent drying out. Chicken drumsticks or legs would also work wonderfully.
- Cranberry Juice: This is the foundation of our vibrant glaze. The cranberry juice not only provides a beautiful color but also a lovely tart acidity that perfectly balances the richness of the chicken and the sweetness of the other glaze ingredients. Opt for a 100% cranberry juice without added sugars for the best flavor control.
- Fresh Cranberries: Incorporating fresh cranberries adds bursts of sharp, tart flavor and a delightful texture to the sauce. Their natural acidity brightens the entire dish. If fresh cranberries are not in season or readily available, you can substitute with dried cranberries, though they will add a sweeter, chewier element to the glaze.
- Orange: The bright, citrusy notes of orange are a match made in heaven with cranberries. We’ll be using both the zest and the juice to infuse the glaze with a wonderful aromatic depth and an additional layer of acidity that complements the cranberries beautifully.
- Rosemary: Fresh rosemary sprigs contribute a fragrant, earthy, and slightly piney herbal flavor that elevates the dish. Its robust aroma pairs exceptionally well with both chicken and cranberries. If fresh rosemary is unavailable, fresh thyme makes an excellent substitute, offering a similar aromatic profile.
- Butter: Melted butter is used at the start to sauté the chicken, helping to achieve that coveted golden-brown, crispy skin and imparting a rich, savory flavor to the chicken. It also forms the base for building the pan sauce. If you prefer, a good quality olive oil can be used as a substitute, though butter truly enhances the flavor.
- Brown Sugar: To balance the tartness of the cranberries and orange, a touch of brown sugar is essential for creating a perfectly harmonious sweet and savory glaze. Brown sugar, with its subtle molasses notes, adds a deeper, more complex sweetness compared to white sugar, contributing to a richer glaze.
- Olive Oil: Beyond its potential as a butter substitute, a drizzle of olive oil is often my go-to for seasoning and cooking, offering a healthy fat with a mild flavor profile that works well with this dish. Feel free to use your preferred cooking oil.
- Seasoning: Our crispy oven-baked chicken thighs are seasoned simply yet effectively with garlic salt, onion powder, paprika, and black pepper. These spices enhance the chicken’s natural flavors without overpowering the bright cranberry and orange notes. They contribute a warm, savory foundation. Feel free to adjust these spices to your taste; if you have a favorite seasoning blend, or a spice you prefer to omit, customize it to your liking.
Step-by-Step Guide: How to Bake Cranberry Glazed Chicken Thighs
Creating this delicious cranberry orange baked chicken is a straightforward process that yields impressive results. Follow these simple steps to bring this flavorful dish to your table:
Step 1: Prepare the Chicken & Oven
Preheat your oven to 350° F (175° C). This ensures your oven is at the correct temperature for even cooking. Next, pat the chicken thighs thoroughly dry with paper towels. Removing excess moisture is a critical step for achieving wonderfully crispy skin. Once dry, generously season both sides of the chicken thighs with garlic salt and black pepper.
Step 2: Prepare the Orange
Take one orange and slice it in half. From one of the halves, cut it into quarter-inch slices. These slices will be used for presentation and can also be roasted with the chicken to impart more flavor. Leave the other half of the orange whole for now; you’ll use its zest and juice to create the glaze later.
Step 3: Sear the Chicken for Crispy Skin
In a cast iron skillet or another heavy-bottomed, oven-safe pan, melt two tablespoons of butter over medium-high heat. Once the butter is fully melted and the pan is hot, carefully place the seasoned chicken thighs into the pan, skin-side down. Allow the chicken to brown without moving it until the skin is beautifully golden and crispy, typically 5-7 minutes. This searing step is crucial for developing flavor and achieving that desirable crispy skin. Once browned, remove the chicken from the pan and set it aside on a plate.
Step 4: Build the Flavorful Cranberry Glaze
Reduce the heat to medium. Add the fresh cranberries and sprigs of rosemary to the hot pan, stirring occasionally. Sauté for 1-2 minutes until the cranberries begin to soften slightly and the rosemary becomes fragrant. Pour in the cranberry juice, then immediately scrape the bottom of the pan with a wooden spatula. This process, known as deglazing, lifts all the flavorful browned bits (fond) left from frying the chicken, incorporating them into your sauce and enriching its taste significantly.
Step 5: Zest and Juice the Orange
Now, take the second half of the orange that you set aside. Zest the orange directly into the cranberry mixture. The zest contains concentrated aromatic oils that will significantly enhance the flavor. After zesting, squeeze all the juice from that same orange half into the mixture as well. This adds brightness and additional acidity, perfectly complementing the cranberries.
Step 6: Simmer and Season the Glaze
Stir in the brown sugar, remaining garlic salt, onion powder, and paprika into the cranberry mixture. Mix everything thoroughly until the sugar dissolves. Allow the sauce to simmer on medium-low heat for about 10 minutes. This simmering period allows the flavors to meld and the sauce to thicken slightly into a rich, glossy glaze.
Step 7: Reserve Glaze & Arrange Chicken
Remove the pan from the heat. Carefully spoon out approximately half a cup of the prepared cranberry pan sauce and set it aside. This reserved sauce will be used for basting later, ensuring that layer of delicious glaze is built up. Return the seared chicken thighs to the pan, this time placing them skin-side up.
Step 8: Glaze and Bake to Perfection
Spoon some of the remaining cranberry sauce (from the pan, not the reserved portion) over the top of the chicken thighs. Place the entire skillet (or transfer chicken to a baking dish if your skillet isn’t oven-safe) into the preheated oven. After 15 minutes of baking, remove the pan and baste the chicken generously with the reserved cranberry sauce. Return to the oven and cook for another 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. This ensures the chicken is fully cooked and safe to eat. The total baking time is approximately 40-45 minutes.
Step 9: Finish and Serve
Once the chicken reaches the proper internal temperature, remove it from the oven. Allow the chicken to rest in the pan for 5-10 minutes before serving. Resting the meat is crucial; it allows the juices to redistribute throughout the chicken, resulting in a more tender and moist final product. Garnish your beautiful cranberry baked chicken thighs with fresh sprigs of rosemary, a little fresh thyme, and the orange quarters you sliced earlier. Serve warm with your favorite side dishes and enjoy!
Expert Tips for the Best Cranberry Orange Baked Chicken Thighs
Achieving perfectly tender, juicy chicken with crispy skin and a rich, flavorful glaze is easy with these helpful tips:
- Season Generously: Don’t be shy with your seasoning! Properly seasoning the chicken thighs before cooking lays the foundation for a delicious dish and makes a significant difference in the final flavor profile. Ensure both sides are well-coated.
- Deglaze the Pan: After searing the chicken, those browned bits stuck to the bottom of the pan (known as “fond”) are packed with flavor. Don’t let them go to waste! Use the cranberry juice to deglaze the pan, scraping them up with a wooden spoon. This enriches your sauce immensely.
- Choose the Right Pan: A cast iron skillet or a heavy-bottomed, oven-safe pan is ideal for this recipe. Cast iron excels at retaining and distributing heat evenly, which is perfect for searing and baking. The ability to transfer it directly from stovetop to oven means you capture all those delicious pan juices and flavors without losing a drop. If you don’t have an oven-safe skillet, you can always sear the chicken in a regular pan and then transfer it to a baking dish for the oven.
- Dry the Chicken: This is a crucial step for crispy skin. Before you begin searing, thoroughly pat the chicken dry with paper towels. Removing all excess moisture from the skin allows it to crisp up beautifully rather than steam, resulting in that delightful crackly texture.
- Broil for Extra Crispiness: If, after the full cooking time, you desire an even crispier skin or more golden color on your chicken, place the pan under the broiler for a few minutes. Watch it very carefully, as broilers can quickly burn food. A minute or two is often all it takes to achieve perfection.
- Rest the Meat: Patience is a virtue here! Once the chicken is cooked, remove it from the oven and allow it to rest for at least 5-10 minutes before slicing or serving. This allows the muscle fibers to relax and reabsorb their juices, resulting in significantly more tender, moist, and flavorful chicken.
- Use a Meat Thermometer: For food safety and to ensure your chicken is perfectly cooked without being overdone, always use an instant-read meat thermometer. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
- Feed a Crowd: This recipe is incredibly versatile and easy to scale up. If you’re feeding a larger group or preparing for a holiday gathering, simply double the ingredients and use a larger oven-safe pan or multiple pans to accommodate more chicken.
The Magic of Bone-In, Skin-On Chicken Thighs
For this recipe, I specifically chose bone-in chicken thighs with the skin on, and for good reason! This particular cut of chicken offers several advantages that contribute to a superior dining experience. When chicken is cooked with the bone in, the bone slowly releases flavor compounds and natural gelatin into the meat, resulting in chicken that has a significantly richer, deeper, and more nuanced flavor profile. This makes a noticeable difference compared to boneless cuts.
Furthermore, keeping the skin on is a game-changer. The skin acts as a natural basting agent, protecting the meat underneath and helping it to stay incredibly moist and juicy during the baking process. And, of course, the highlight is when that skin turns beautifully golden-brown and wonderfully crispy. Crispy chicken skin is a pure joy to eat and adds an unparalleled texture and burst of savory flavor to every bite. Just remember to take the time to properly sear and bake the chicken to achieve that perfect crispness.
Storing and Reimagining Leftover Cranberry Chicken
If you’re lucky enough to have any leftover cranberry baked chicken thighs, they store wonderfully and can be repurposed into a variety of other delicious meals. First, allow the chicken to cool completely to room temperature before storing. Then, place the leftover chicken thighs in an airtight container and refriger refrigerate them for up to 3 days. This ensures they remain fresh and safe to eat.
Leftover chicken thighs are incredibly versatile. You can easily shred the meat and add it to fresh salads for a quick and healthy lunch, or stir it into your favorite soups and pasta sauces to boost their protein and flavor. It also makes for an absolutely superior chicken sandwich, perhaps with a touch of the leftover cranberry glaze, creating a gourmet-level meal from your remnants!
Perfect Pairings: What to Serve with Cranberry Baked Chicken Thighs
The sweet and savory notes of these crispy baked chicken thighs with cranberry orange glaze make them incredibly versatile when it comes to side dishes. Here are some fantastic pairing ideas to complete your meal:
- Fresh Salads: A crisp, vibrant salad is always a wonderful accompaniment to rich chicken. The freshness cuts through the glaze beautifully. I highly recommend trying this Mediterranean Bean Salad, a zesty Lemon Arugula Salad with Pine Nuts, a refreshing Summer Orzo Pasta Salad, a nutritious Kale Salad with Cranberries, or this light and easy Easy Lebanese Salad.
- Hearty Vegetable Sides: For those who love a good vegetable pairing with chicken, there are plenty of delicious options. Consider these savory Lebanese Green Beans, flavorful Brussels Sprouts with Cranberries (which perfectly echo the main dish’s flavors!), or a medley of colorful Mediterranean Roasted Vegetables. These sides add essential nutrients and complementary textures.
- Comforting Potato Dishes: Potatoes are a classic and satisfying addition to any chicken meal. They soak up the delicious pan juices and glaze beautifully. You might enjoy creamy Gouda Smashed Potatoes, a decadent Air Fryer Twice Baked Potato, a zesty twist with Spicy Lebanese Potatoes, or the aromatic Lemon Cilantro Roasted Potatoes.
More Irresistible Chicken Recipes from Our Kitchen
If you’ve fallen in love with this cranberry baked chicken recipe, you’re in luck! I have a wide array of other fantastic chicken dishes that I’m sure your family will enjoy. Explore more delicious ways to cook chicken and add new favorites to your repertoire:
One Pot Mediterranean Chicken & Rice
Air Fryer Chicken Wings
Margarita Grilled Chicken
Air Fryer Mediterranean Chicken Thighs
Grilled Huli Huli Chicken
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Easy Cranberry Baked Chicken Thighs
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Ingredients
- 4 chicken thighs, bone in skin on
- 1 cup cranberry juice
- 3/4 cup cranberries
- 1 orange, sliced into a half and the other half sliced into quarters
- 2 sprigs fresh rosemary
- 2 tablespoons butter
- 1 1/2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- Black Pepper
- Salt
Instructions
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Preheat oven to 350° F.
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Pat the chicken dry with a paper towel.
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Season tops and bottoms of the chicken thighs with garlic salt and black pepper
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Cut the orange in half, take one of the halves and slice it into quarter inch slices. Leave the other half whole, you will use it later.
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In the bottom of a cast iron or heavy bottomed pan melt two tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, place the chicken thighs in the hot pan skin side down. Brown the chicken in the pan until the skin is golden then remove the chicken from the pan and set aside.
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Reduce heat to medium and add the fresh cranberries and spriggs of rosemary to the hot pan, saute for 1-2 minutes then add in the cranberry juice, scrape the bottom of the pan with a wooden spatula to get up all of the bits from frying the chicken.
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Zest the second half of the orange into the cranberry mixture, then squeezed the juice from that half of the orange into the mixture as well.
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Add in the brown sugar, garlic salt, onion powder, and paprika stir well and let simmer on medium low for 10 minutes.
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Remove the pan from the heat, carefully spoon out about half a cup of the cranberry pan sauce and set aside.
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Return the chicken to the pan, skin side up this time.
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Spoon some of the reserved cranberry pan sauce over the top of the chicken.
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Place the chicken in the oven.
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After 15 minutes baste the chicken with the remaining reserved cranberry pan sauce.
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Cook for another 25 minutes, remove from oven. Garnish with the fresh orange quarters, fresh thyme, extra cranberry sauce and rosemary.
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Serve warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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