Roasted Cranberry Chicken Thighs are a wonderful mix of juicy, tender chicken with a touch of tangy sweetness from the cranberry sauce. The chicken gets crispy skin in the oven, and the cranberries add a bright pop of flavor that makes this dish feel special without being complicated. It’s a great way to bring some festive color and taste to your dinner table any night of the week.
I love making this recipe when I want something that tastes like a treat but doesn’t take forever to cook. The combination of the savory chicken and the sweet-tart cranberries always surprises people in the best way. I usually toss in a few herbs like rosemary or thyme because they add a nice earthy touch that balances the fruitiness perfectly.
One of my favorite ways to serve this is with simple roasted vegetables or a side of mashed potatoes. The cranberry sauce from the chicken makes a natural little sauce for mopping up with bread, and that always makes me smile. It’s a recipe that’s easy enough for a weeknight but special enough for guests, which is why it’s become a favorite in my kitchen.
Key Ingredients & Substitutions
Chicken Thighs: I use bone-in, skin-on thighs for juicy meat and crispy skin. If you want leaner meat, boneless skinless thighs work but won’t be as crispy. Dark meat always stays tender and flavorful.
Cranberries: Fresh cranberries give that perfect tartness and pop. If fresh aren’t available, use frozen—they work well too. Avoid canned cranberry sauce since it’s sweeter and less fresh.
Orange Juice & Honey: Orange juice adds fresh citrus brightness, which plays beautifully with the cranberries. Honey or maple syrup balances the tartness with natural sweetness. You can swap honey for agave or brown sugar if needed.
Herbs: Fresh rosemary and thyme bring an earthy, fragrant note. If you don’t have fresh, dried herbs will work—use about one-third the amount.
How Do I Get Crispy, Golden Chicken Skin When Roasting?
Getting that crispy skin is key to this recipe and here’s my simple tip:
- Pat the chicken dry very well before seasoning—any moisture stops skin from crisping.
- Start by searing skin-side down in a hot pan with some oil until golden brown, about 5-7 minutes.
- Flip and cook a couple more minutes to set the crust, then remove before adding other ingredients.
- Roast the chicken skin-side up so the fat renders out and skin stays crispy as it cooks through.
Following these steps helps you get the best texture and color without burning. The mix of pan sear then roast is what makes this dish deliciously golden and juicy.
Equipment You’ll Need
- Oven-safe skillet or roasting pan – great for searing the chicken on the stove then roasting it in the oven without extra dishes.
- Tongs – make flipping chicken easy and safe without poking the meat and losing juices.
- Knife and cutting board – for slicing onions and chopping garlic cleanly and quickly.
- Meat thermometer – helps you check the chicken is perfectly cooked through without guessing.
- Spoon or spatula – to stir the cranberry sauce and scrape up the tasty bits from the pan.
Flavor Variations & Add-Ins
- Use turkey thighs instead of chicken for a slightly leaner meat but keep the juicy texture and flavor.
- Stir in chopped pecans or walnuts toward the end for a crunchy texture and nutty flavor that pairs well with cranberries.
- Add a pinch of cinnamon or ground ginger to the sauce for warm spice notes, perfect for holiday meals.
- Mix in diced sweet potatoes or carrots with the onions to roast alongside the chicken and add natural sweetness.
Roasted Cranberry Chicken Thighs
Ingredients You’ll Need:
For The Chicken:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For The Sauce and Vegetables:
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup fresh cranberries
- ½ cup chicken broth
- ¼ cup orange juice (freshly squeezed preferred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, plus 30 minutes of roasting time. Allow a few extra minutes to let the chicken rest before serving. So in total, set aside about 45 minutes from start to finish for a delicious, hearty meal.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with a paper towel — this helps the skin crisp up nicely. Season both sides generously with salt and black pepper.
2. Sear the Chicken:
Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Place the chicken thighs skin-side down and sear them for 5-7 minutes, or until the skin turns golden brown and crispy. Flip the thighs and cook for another 3 minutes on the other side. Then remove the chicken from the pan and set aside.
3. Make the Cranberry Sauce:
Turn the heat down to medium and add the sliced onions to the same pan. Sauté for about 5 minutes until they soften and start to caramelize. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the fresh cranberries, chicken broth, orange juice, honey or maple syrup, and balsamic vinegar. Let everything simmer together for 3-4 minutes until the cranberries soften and the sauce thickens a bit.
4. Roast the Chicken:
Carefully place the seared chicken thighs back into the pan with the sauce, skin-side up, making sure they’re mostly nestled into the cranberry mixture. Add the rosemary and thyme sprigs across the pan. Transfer the pan to your preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. Serve and Enjoy:
Once cooked, remove the pan from the oven and let the chicken rest for a few minutes. Spoon some of the cranberry sauce over the chicken before serving. This dish goes wonderfully with roasted vegetables, mashed potatoes, or crusty bread to soak up all the tasty sauce.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely in the fridge overnight before cooking. Pat dry well to ensure crispy skin when searing.
Can I Substitute Orange Juice with Another Citrus?
Absolutely! Fresh lemon or lime juice can work as a substitute, though the flavor will be a bit more tart than sweet. Adjust the honey or maple syrup slightly to balance the acidity.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.
Can I Prepare This Dish Ahead of Time?
Yes, you can prepare the cranberry sauce and sear the chicken ahead of time. Refrigerate everything separately and combine to roast just before serving for the freshest result.
