Description
A deliciously sweet and tangy roasted chicken recipe featuring juicy bone-in, skin-on chicken thighs cooked in a vibrant cranberry orange sauce. Perfectly seared and oven-roasted to golden perfection, this dish is an ideal centerpiece for holiday dinners or any special occasion, pairing beautifully with wild rice, roasted vegetables, or fresh salads.
Ingredients
Scale
Chicken & Seasoning
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
Sauce
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice (freshly squeezed)
- 2 tablespoons orange zest
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crisp skin. Season both sides of the chicken thighs evenly with salt, black pepper, dried thyme, and garlic powder.
- Prepare the Sauce: In a small saucepan over medium heat, combine cranberries, freshly squeezed orange juice, orange zest, honey, Dijon mustard, and balsamic vinegar. Bring to a gentle simmer and let cook for 5–7 minutes until cranberries burst and the sauce thickens slightly. If a thicker sauce is desired, mix the cornstarch with a teaspoon of water until smooth, then stir into the sauce and cook until thickened.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is golden and crisp. Flip the chicken and cook for an additional 2 minutes on the other side.
- Roast in Oven: Pour the prepared cranberry orange sauce over the seared chicken in the skillet. Transfer the whole skillet to the preheated oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to retain juices. Serve the chicken thighs with extra cranberry orange sauce spooned on top for an added burst of flavor.
Notes
- This dish pairs well with wild rice, roasted sweet potatoes, or a simple green salad.
- You can use boneless chicken, but reduce roasting time by 5–7 minutes to prevent overcooking.
- Leftovers are delicious shredded over salads or sandwiches for a flavorful meal.
