BAKED ORANGE CRANBERRY CHICKEN THIGHS
These Baked Orange Cranberry Chicken Thighs are juicy, sweet, and tangy. Bursting with citrus flavour and cranberries, this easy one-pan dish makes a festive and comforting dinner perfect for the holidays or any winter evening.
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Sauce:
- ½ cup orange juice fresh or bottled
- 2 tablespoons orange zest
- ⅓ cup honey
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 cup fresh or frozen cranberries
Instructions
Preheat Oven:
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
Season and Sear Chicken:
- Pat chicken dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, until golden (about 4–5 minutes). Flip and cook another 2 minutes. Remove from heat.
Make the Sauce:
- In a small bowl, whisk together orange juice, zest, honey, soy sauce, garlic, and thyme.
Bake:
- Pour the sauce over the chicken in the skillet. Scatter cranberries around the thighs. Bake uncovered for 30–35 minutes, or until the chicken reaches 165°F internally and the sauce is bubbly.
Serve:
- Spoon sauce over chicken before serving. Great with rice, roasted veggies, or mashed potatoes.
Notes
Make Ahead:
Prepare the sauce in advance and refrigerate. Add to chicken before baking. Variations:
Use boneless chicken thighs for faster cooking. Add orange slices for extra citrus aroma. Storage Tips:
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or on the stove.
Prepare the sauce in advance and refrigerate. Add to chicken before baking. Variations:
Use boneless chicken thighs for faster cooking. Add orange slices for extra citrus aroma. Storage Tips:
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or on the stove.