Cranberry Orange Chicken Thighs | Oven-Baked with Citrus & Herbs
Juicy chicken baked in a sweet-tart cranberry orange glaze with hints of garlic and rosemary — perfect for festive meals or easy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
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4–6 bone-in chicken thighs (or 4 boneless breasts/thighs)
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Salt, pepper, paprika (optional)
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1 tbsp olive oil
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1 shallot, finely chopped
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2 garlic cloves, minced
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1 cup fresh or frozen cranberries
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½ cup orange juice
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1 tbsp orange zest
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2 tbsp maple syrup or honey
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½ cup chicken stock
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1 tsp chopped fresh rosemary
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1 tbsp butter (for finishing)
Instructions
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Preheat oven to 200°C (400°F).
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Season chicken and sear in oil until browned. Remove from pan.
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Sauté shallots and garlic in same pan.
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Add cranberries, orange juice, zest, syrup, stock, and herbs. Simmer 5–7 minutes.
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Return chicken to pan, spoon glaze over. Bake for 20–25 minutes.
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Remove chicken. Simmer glaze and whisk in butter until glossy.
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Spoon sauce over chicken to serve.
Notes
Use boneless cuts for faster cooking. Add chili flakes for heat or swap maple syrup for balsamic for a tangier glaze.