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Cranberry Orange Roasted Chicken Thighs

Succulent roasted chicken thighs glazed with a sticky, sweet-and-tart cranberry orange sauce. A perfect one-pan meal for the holidays or a cozy winter dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 thighs
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 6 chicken thighs bone-in, skin-on
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
Cranberry Orange Glaze
  • 12 oz fresh cranberries 1 bag
  • 0.5 cup orange juice freshly squeezed
  • 0.33 cup honey or maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce for depth
  • 1 large orange sliced into rounds
  • 3 sprigs fresh rosemary

Equipment

  • Large Oven-Safe Skillet or Baking Dish
  • Small mixing bowl
  • Whisk
  • Tongs

Method
 

  1. Preheat oven to 400°F (200°C). Dry chicken thighs with paper towels.
  2. Season chicken with olive oil, garlic powder, paprika, salt, and pepper.
  3. Sear chicken skin-side down in an oven-safe skillet for 5-6 mins until golden (optional). Flip over.
  4. Whisk orange juice, honey, vinegar, and soy sauce in a bowl.
  5. Scatter cranberries, orange slices, and rosemary around the chicken. Pour sauce around the meat.
  6. Roast for 25 minutes. Then, spoon the sauce and cranberries over the chicken to glaze.
  7. Roast for another 10-15 minutes until chicken reaches 165°F (74°C).
  8. Let rest for 5 minutes before serving. Garnish with fresh rosemary.

Notes

If the sauce is too thin after baking, remove chicken and simmer the sauce on the stovetop for 3-5 minutes to thicken.