Baked Orange Cranberry Chicken Thighs

🍊 Baked Orange Cranberry Chicken Thighs Recipe

Ingredients

For the Chicken:

• 6 bone-in, skin-on chicken thighs
• Salt and black pepper (to taste)
• 1 tablespoon olive oil

For the Sauce:

• 1 cup fresh or frozen cranberries
• ¾ cup orange juice (preferably fresh)
• 2 tablespoons honey (or maple syrup)
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon orange zest
• ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
• Optional garnish: sliced orange rounds and extra thyme sprigs

Instructions

1. Preheat Oven
   Preheat your oven to 400°F (200°C).

2. Sear the Chicken

   • Pat the chicken thighs dry with paper towels.
   • Season with salt and pepper.
   • Heat olive oil in a large oven-safe skillet over medium-high heat.
   • Sear chicken thighs skin side down for 4–5 minutes, until golden.
   • Flip and cook for another 2 minutes. Remove and set aside.

3. Make the Sauce

   • In the same skillet, add cranberries, orange juice, honey, soy sauce, garlic, orange zest, and thyme.
   • Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the cranberries begin to burst and the sauce slightly thickens.

4. Bake the Chicken

   • Return the chicken thighs to the skillet (skin side up).
   • Spoon some sauce over them and add orange slices if desired.
   • Transfer to the oven and bake for 20–25 minutes, until the internal temperature reaches 165°F (74°C).

5. Serve

   • Remove from the oven, spoon the tangy cranberry-orange glaze over the chicken, and garnish with fresh thyme.
   • Serve hot with rice, couscous, or roasted vegetables.

💡 Tips

• If you prefer a thicker sauce, simmer it separately on the stovetop for a few minutes after baking.
• You can substitute boneless thighs (reduce baking time to about 15 minutes).
• For extra sweetness, add a tablespoon of brown sugar with the honey.

❓ Q&A 

Q1: Can I use chicken breasts instead of thighs?
A: Yes, but chicken breasts tend to dry out faster. Reduce the baking time to about 18–20 minutes and check the internal temperature carefully.

Q2: Can I make this recipe ahead of time?
A: You can sear the chicken and make the sauce a day in advance. Store them separately in the fridge, then combine and bake before serving.

Q3: What can I use instead of fresh cranberries?
A: Frozen cranberries work just as well. No need to thaw — just add them to the pan. Dried cranberries can work in a pinch, but they’ll give a sweeter, less tart result (use only ½ cup and add ¼ cup of water).

Q4: How can I make this dish spicier?
A: Add a pinch of red pepper flakes or minced jalapeño to the sauce for a sweet-and-spicy kick.

Q5: What sides go best with this dish?
A:

• Garlic mashed potatoes
• Steamed green beans
• Roasted Brussels sprouts
• Wild rice or couscous