Description
Juicy chicken thighs glazed with a sweet and tangy cranberry orange sauce, perfect for a festive dinner or weeknight meal.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice (freshly squeezed preferred)
- 2 tablespoons orange zest
- 1/4 cup honey or maple syrup
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken thighs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Remove and set aside.
- In the same pan, add cranberries, orange juice, orange zest, honey, soy sauce, garlic, and thyme. Stir and bring to a simmer. Cook for 5-7 minutes until cranberries burst and sauce thickens slightly.
- Return chicken thighs to the skillet, skin-side up, and spoon some of the glaze over them.
- Transfer the skillet to the oven and roast for 20-25 minutes until the chicken is cooked through (internal temp 165°F/74°C).
- Remove from oven and let rest for 5 minutes before serving. Spoon extra glaze over the top.
Notes
- You can substitute chicken breasts, but adjust cooking time accordingly.
- Add a pinch of red pepper flakes for a spicy kick.
- This dish pairs well with rice, mashed potatoes, or roasted vegetables.
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 310
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg