Roasted Cranberry Chicken Thighs
These Roasted Cranberry Chicken Thighs are a wonderful mix of juicy, tender chicken with the sweet-tart flavor of cranberries. The chicken skin gets nice and crispy in the oven, while…
Tip: save now, cook later.These Roasted Cranberry Chicken Thighs are a wonderful mix of juicy, tender chicken with the sweet-tart flavor of cranberries. The chicken skin gets nice and crispy in the oven, while the cranberries add a bright punch that makes the dish really pop. It’s a simple recipe that feels special enough for a cozy dinner any night of the week.
I love making this because it brings a bit of holiday cheer even when it’s not a holiday. The cranberries break up the savory richness of the chicken in a way I didn’t expect but totally enjoy. I usually toss in a few fresh herbs like thyme or rosemary to boost the flavor, and it always turns out so comforting and satisfying.
One of my favorite ways to eat this is with a side of roasted vegetables or creamy mashed potatoes. The sauce from the cranberries mixes into the potatoes perfectly, making each bite more flavorful. Plus, it’s a great dish to prep ahead of time—just pop the chicken in the oven, and dinner basically makes itself!
Key Ingredients & Substitutions
Chicken thighs: Skin-on, bone-in thighs give the best flavor and juicy texture. You can use boneless thighs, but the bone adds richness. I find that skin-on helps get a crispy crust.
Cranberries: Fresh cranberries work best for their tartness, but frozen are fine too. If you don’t have cranberries, try chopped tart cherries or pomegranate seeds.
Honey or maple syrup: This balances the tart cranberries with sweetness. Use brown sugar or agave if you want a different sweetener.
Chicken broth: Adds savory depth to the sauce. If you don’t have broth, water with a pinch of salt also works well.
Balsamic vinegar: A splash adds acidity and richness. You can substitute with apple cider vinegar or red wine vinegar.
How Do I Get Crispy Chicken Skin and a Thick Cranberry Sauce?
Getting crispy skin while roasting with juicy sauce can be tricky. Here’s how I do it for the best result:
- Sear first: Cook the chicken skin-side down in hot oil until golden and crisp, about 5-7 minutes. This starts the crisping process and adds flavor.
- Don’t overcrowd the pan: Make sure chicken pieces have space so steam doesn’t build up and soften the skin.
- Roast skin-side up: Nestle chicken atop the cranberry mixture skin-up for roasting. This keeps the skin exposed to heat, staying crispy during baking.
- Simmer sauce before adding chicken: Let cranberries burst and sauce thicken on stove before adding chicken to the pan. This helps avoid soggy skin and concentrates flavor.
- Rest before serving: Let the chicken sit a few minutes after roasting to lock in juices and make carving easier.
Equipment You’ll Need
- Ovenproof skillet or roasting pan – perfect for searing the chicken and finishing it in the oven without extra dishes.
- Tongs – makes flipping the chicken thighs safe and easy without tearing the skin.
- Meat thermometer – helps check the chicken is cooked to the safe temperature of 165°F (75°C) without guesswork.
- Wooden spoon or spatula – great for stirring the cranberry sauce and scraping up browned bits.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless breasts if you want leaner meat—just reduce cooking time to avoid drying out.
- Add orange zest or fresh chopped rosemary to the cranberry sauce for a citrusy or herbaceous twist.
- Stir in chopped nuts like pecans or walnuts just before serving to add crunchy texture contrast.
- Include diced sweet potatoes or carrots in the pan to roast alongside the chicken for a one-pan meal.
Roasted Cranberry Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 5-6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
For the Cranberry Sauce:
- 2 cups fresh or frozen cranberries
- ¼ cup honey or maple syrup
- ½ cup chicken broth or water
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Fresh herbs (such as thyme or oregano) for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 5-7 minutes to sear the chicken, and around 20-25 minutes baking time. Altogether, expect about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season them well with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the chicken skin-side down and cook until the skin turns golden and crisp, about 5-7 minutes. Flip the chicken and cook the other side for an additional 2-3 minutes. Remove the chicken and set it aside.
2. Make the Cranberry Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the cranberries, honey or maple syrup, chicken broth, balsamic vinegar, and thyme. Stir everything together and bring the mixture to a simmer. You’ll see the cranberries start to burst and the sauce thicken slightly.
3. Roast the Chicken:
Nestle the chicken thighs back into the pan on top of the cranberry mixture, skin-side up. Transfer the skillet to the preheated oven and roast for 20-25 minutes, until the chicken is cooked through to 165°F (75°C) and the sauce is nice and thick. Let the chicken rest a few minutes before serving. Garnish with fresh herbs for a bright, fresh touch.
Enjoy your roasted cranberry chicken thighs with your favorite sides, like roasted veggies, mashed potatoes, or rice!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work great! Just thaw them slightly before cooking to help them break down faster in the sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the skin from getting soggy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the cranberry sauce and sear the chicken ahead of time, then assemble and roast when ready. Just keep everything refrigerated until cooking.
What Can I Substitute for Thyme?
If you don’t have thyme, rosemary or oregano make tasty alternatives and complement the chicken and cranberry flavors well.