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Baked Orange Cranberry Chicken Thighs

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These baked orange cranberry chicken thighs are tender, juicy, and bursting with sweet and tangy flavors. The combination of citrusy orange and tart cranberries makes this dish perfect for a cozy weeknight dinner or a festive holiday meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup (240 ml) fresh orange juice (about 2 large oranges)
  • Zest of 1 orange
  • 1/3 cup (65 g) honey (or maple syrup)
  • 2 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 cup (100 g) fresh or frozen cranberries
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions

  • Preheat the oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a cast-iron skillet.
  • Prepare the chicken thighs:
    • Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
  • Sear the chicken (optional):
    • Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3–4 minutes until golden brown. This step adds extra flavor and helps crisp the skin. Remove the chicken and set aside.
  • Make the orange cranberry sauce:
    • In a medium bowl, whisk together the orange juice, orange zest, honey, soy sauce, Dijon mustard, garlic powder, and dried thyme. Stir in the cranberries.
  • Assemble and bake:
    • Place the chicken thighs in the prepared baking dish, skin-side up. Pour the orange cranberry sauce evenly over the chicken.
    • Bake uncovered for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
  • Thicken the sauce (optional):
    • If a thicker sauce is desired, transfer the juices to a small saucepan and bring to a simmer over medium heat. Whisk the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the sauce. Cook for 1–2 minutes until thickened.
  • Serve:
    • Spoon the sauce over the chicken thighs and garnish with extra orange zest or fresh herbs if desired. Serve hot with rice, mashed potatoes, or roasted vegetables.

Notes

  • Substitute chicken thighs with drumsticks or boneless chicken breasts, adjusting cooking time as needed.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Use dried cranberries if fresh or frozen cranberries are unavailable, reducing the honey slightly to balance sweetness.

Find it online: https://ukfinda.com/baked-orange-cranberry-chicken-thighs/