Cranberry Glazed Chicken Thighs
Juicy, golden-brown chicken thighs are roasted in a sweet-tart cranberry glaze with hints of orange and thyme. This easy, country-style dinner is perfect for busy weeknights or festive occasions, delivering bold flavor with minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh or frozen cranberries
- Zest from 1 medium orange
- 1/2 cup orange juice
- 1/4 cup honey or pure maple syrup
- 2 tablespoons brown sugar (optional, for extra richness)
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried, optional)
- Chopped fresh parsley or extra thyme, for garnish (optional)
- Orange slices or zest curls, for garnish (optional)
Instructions
- Pat chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down in the skillet without crowding. Cook for 6-7 minutes until the skin is deep golden and releases easily. Flip and cook 2-3 minutes more on the other side.
- While the chicken browns, preheat your oven to 400°F (200°C).
- In a bowl or small saucepan, combine cranberries, orange zest, orange juice, honey (or maple syrup), brown sugar, Dijon mustard, balsamic vinegar, garlic, and thyme. Stir to blend.
- Pour the cranberry glaze over and around the chicken thighs in the skillet. Transfer the skillet to the oven.
- Bake for 25-30 minutes, basting the chicken halfway through with the pan juices. Chicken is done when juices run clear and an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Remove skillet from oven and let chicken rest for 5 minutes. Spoon extra glaze from the pan over the chicken.
- Garnish with parsley, thyme, or orange zest if desired. Serve hot.
Notes
For best results, use bone-in, skin-on chicken thighs for juiciness and crisp skin. Taste the glaze before roasting and adjust sweetness or acidity as needed. Baste the chicken halfway through roasting for a glossy finish. If using boneless, skinless thighs, reduce oven time by about 10 minutes. Leftovers keep well and flavors deepen overnight.
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 310
- Sugar: 11
- Sodium: 420
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 22
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