Roasted Cranberry Chicken Thighs
Roasted Cranberry Chicken Thighs are a wonderful mix of juicy, tender chicken with a bright, slightly tangy cranberry twist. The cranberries roast right alongside the chicken, creating little bursts of…
Tip: save now, cook later.Roasted Cranberry Chicken Thighs are a wonderful mix of juicy, tender chicken with a bright, slightly tangy cranberry twist. The cranberries roast right alongside the chicken, creating little bursts of flavor that balance perfectly with the savory herbs and crispy skin. It’s a simple dish that looks and tastes like you put in a lot more effort than you really did.
I love making this when I want something a bit different but still cozy and comforting. The cranberries add a pop of color and freshness that makes the whole meal feel special. I usually toss in a few sprigs of rosemary or thyme because their aroma fills the kitchen while it cooks—it’s such a great way to feel like you’re treating yourself.
Serving this with some roasted vegetables or a simple green salad finishes the plate nicely. I like to spoon a little of the cranberry juices over everything for an extra hit of flavor. It’s a dish that’s easy enough for weeknights but tasty enough to share with friends or family at the table.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs gives the best juicy flavor and crispy skin. If you want leaner meat, boneless skinless thighs work, but you might lose some crispiness.
Cranberries: Fresh cranberries are ideal for that tart burst. Frozen work well too and are easy to keep on hand. If you find cranberries too tart, try mixing in a few dried ones or adding a bit more honey.
Honey or Maple Syrup: Both add sweetness that balances cranberry tartness. Maple syrup brings a deeper flavor, while honey is milder. You can swap with agave nectar or brown sugar in a pinch.
Herbs & Spices: Thyme and rosemary pair beautifully with chicken and cranberries. If you don’t have fresh herbs, dried works fine—just use less (about one-third). Smoked paprika adds warmth but can be swapped for regular paprika or a dash of cayenne for a little heat.
How Do You Get Crispy Chicken Skin and Flavorful Cranberry Sauce?
The secret is in searing before roasting. Start by patting chicken dry to remove moisture—the drier the skin, the crisper it gets.
- Heat oil in a skillet over medium-high heat, then add the chicken skin-side down. Don’t move it for 5-7 minutes so it crisps evenly.
- After flipping for a few minutes, remove from heat before adding cranberries and sauce ingredients to avoid burning the garlic or herbs.
- Roast in the oven just long enough for chicken to cook through and cranberries to soften and burst, creating a tangy glaze.
- Rest the chicken for a few minutes before serving to let juices settle; spooning cranberry sauce on top at the end keeps skin crisp.
Equipment You’ll Need
- Large oven-safe skillet – perfect for searing chicken and roasting everything together in one pan.
- Tongs – help you flip the chicken safely without splashing hot oil.
- Meat thermometer – great for checking when the chicken is perfectly cooked.
- Mixing bowl – handy for combining honey, garlic, thyme, and vinegar for the sauce.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option; just reduce roast time to avoid dryness.
- Add diced apples or pears for a sweet, fruity twist alongside the cranberries.
- Stir in chopped fresh sage or substitute it for thyme for an earthy flavor boost.
- Include a pinch of red pepper flakes in the sauce if you like a little heat with the sweet and tangy notes.
Roasted Cranberry Chicken Thighs
Ingredients You’ll Need:
For The Chicken and Sauce:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 cups fresh or frozen cranberries
- 2 tablespoons honey or maple syrup
- 2 teaspoons minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon balsamic vinegar
- Fresh rosemary sprigs (about 3–4 sprigs)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook. Total time is roughly 35-40 minutes, making it a simple, flavorful dish you can enjoy any night of the week!
Step-by-Step Instructions:
1. Preheat and Season the Chicken:
Start by preheating your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels—this helps the skin get nice and crispy. Season both sides well with salt, black pepper, and smoked paprika.
2. Sear the Chicken:
Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, place the chicken thighs skin-side down. Let them cook without moving for about 5–7 minutes until the skin turns golden and crispy. Flip each thigh over and sear for another 3 minutes.
3. Add Cranberries and Sauce Ingredients:
Take the skillet off the heat. Scatter the cranberries around and on top of the chicken. In a small bowl, mix together honey (or maple syrup), minced garlic, thyme, and balsamic vinegar. Drizzle this sweet and tangy mixture over the chicken and cranberries. Tuck the rosemary sprigs between the pieces for extra fragrance and flavor.
4. Roast in the Oven:
Place your skillet in the preheated oven. Roast for 20–25 minutes until the chicken is fully cooked (it should reach an internal temperature of 165°F or 74°C) and the cranberries have burst, making a tangy, delicious sauce.
5. Rest and Serve:
Remove the skillet from the oven. Let the chicken rest for a few minutes to keep it juicy. Spoon the cranberry sauce over the chicken when serving. Enjoy this lovely, slightly sweet and savory dish with your favorite sides!
Can I Use Frozen Cranberries for This Recipe?
Yes! Frozen cranberries work perfectly. Just use them straight from the freezer—no need to thaw. They’ll cook down nicely while roasting and create a delicious sauce.
How Should I Store Leftovers?
Store any leftover chicken and cranberry sauce in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water if the sauce has thickened too much.
Can I Substitute Chicken Breasts Instead of Thighs?
You can! Use boneless, skinless chicken breasts for a leaner option, but reduce the roasting time to avoid drying them out—check for an internal temperature of 165°F or 74°C.
Is It Possible to Make This Recipe Ahead of Time?
Absolutely! You can prepare the cranberry sauce and sear the chicken in advance, then combine and roast just before serving to keep the skin crispy and flavors fresh.