Description
Crispy golden chicken meets tangy-sweet cranberry glaze in this irresistibly comforting, 40-minute dinner. With fresh citrus, earthy rosemary, and bubbling cranberries, it brings fall’s greatest hits straight to your plate. Elegant enough for a dinner party, easy enough for a Tuesday. This is the cozy, crowd-pleasing hug your table needs.
Ingredients
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6 bone-in, skin-on chicken thighs
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2 cups fresh (or frozen) cranberries
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¼ cup orange juice
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¼ cup dark brown sugar
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2 tbsp maple syrup
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1 tsp orange zest
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6 cloves garlic, crushed
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¼ cup olive oil
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2 tsp kosher salt
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1 tsp ground black pepper
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2 tsp dried rosemary
Instructions
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Preheat oven to 400°F (200°C).
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Make the glaze: Simmer cranberries, orange juice, sugar, maple syrup, zest, and garlic in a small pot for 10 mins. Mash berries gently to thicken.
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Prep chicken: Pat thighs dry. Season with salt, pepper, and rosemary. Arrange in a baking dish.
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Assemble: Rub with olive oil, spoon glaze on top (leave some skin exposed).
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Roast 35–40 mins until chicken hits 165°F internally.
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Broil (optional) 2–3 mins for crispy, caramelized skin.
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Rest 5 mins. Serve with extra glaze from the pan.
Notes
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Pat chicken super dry for crisp skin
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Broil at the end for that sticky, golden finish
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Frozen cranberries = totally fine (no thawing needed!)
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Double the glaze—it freezes like a dream!
- Prep Time: 10 mins
- Cook Time: 35–40 mins
Nutrition
- Calories: 390cal Per Serving
- Fat: 25g
- Carbohydrates: 12g
- Protein: 28g