If you’re craving a dish that bursts with bright, comforting flavors and shines with a perfect balance between sweet and tart, this Sweet & Tangy Cranberry Orange Roasted Chicken Recipe is going to be your new go-to. It’s a delightful twist on traditional roasted chicken, marrying the juicy richness of skin-on chicken thighs or breasts with the vibrant zing of fresh cranberries and the fresh citrus punch of orange zest and juice. Every bite offers a harmonious blend of flavors that feels both festive and homey, making this recipe perfect for a cozy weeknight or a special gathering.
Ingredients You’ll Need
This recipe relies on simple, easily accessible ingredients that come together to create an incredible flavor profile. Each component adds its own magic—whether it’s the sweet honey that caramelizes beautifully, the bright cranberries giving a fresh tartness, or the zesty orange bringing a burst of citrus aroma.
- 4-5 chicken thighs or breasts, skin-on: Choose skin-on for that crispy, golden exterior and juicy meat inside.
- ½ cup fresh cranberries: They provide tartness and a pop of color to the dish.
- 1 tablespoon honey: Adds natural sweetness and helps to glaze the chicken.
- 1 tablespoon olive oil: Helps the chicken get that perfect roasted crunch.
- ¼ cup fresh cranberries: Extra cranberries for roasting alongside the chicken.
- 1 tablespoon brown sugar: Deepens the sweetness with a slight molasses note.
- 2 tablespoons olive oil: For the roasting sauce, infusing richness and aiding caramelization.
- 2 tablespoons honey: More sweetness rounds out the sauce.
- 1 tablespoon balsamic vinegar: Brings tanginess and depth, balancing the sweet elements.
- 2 cloves garlic, minced: Adds savory warmth throughout the dish.
- 1 large orange, zested and juiced: The star citrus that lifts and brightens the whole recipe.
- ¼ teaspoon sea salt: Essential for seasoning and bringing out the flavors.
- â…› teaspoon black pepper: Provides a subtle kick and rounds out the seasoning.
How to Make Sweet & Tangy Cranberry Orange Roasted Chicken Recipe
Step 1: Prepare the Marinade
First, grab a mixing bowl and combine the olive oil, honey, brown sugar, balsamic vinegar, minced garlic, orange zest and juice, sea salt, and black pepper. Whisk everything together until smooth and a bit syrupy. This marinade is packed with flavor and is the key to achieving that glorious balance of sweet and tangy that makes this recipe shine.
Step 2: Marinate the Chicken
Place your chicken thighs or breasts in a shallow dish or zip-top bag, then pour over half of the marinade. Don’t forget to add the ½ cup of fresh cranberries now—they’ll infuse the chicken with that tart cranberry flavor as it soaks in the marinade. Pop the chicken in the fridge and let it rest for at least 20 minutes. This step ensures every bite is deeply flavorful and juicy.
Step 3: Prepare for Roasting
Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces in a roasting pan or oven-safe dish, skin side up to help it crisp perfectly. Scatter the remaining ¼ cup of fresh cranberries around the chicken, then drizzle the extra marinade over the top to create a luscious glaze.
Step 4: Roast the Chicken
Slide the pan into the hot oven and roast for about 30-35 minutes, or until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C). About halfway through roasting, baste your chicken with the pan juices—this step locks in moisture and helps build that irresistible, sticky glaze coating the chicken.
Step 5: Rest and Serve
Once done, remove the chicken from the oven and let it rest for 5 minutes—this makes the juices redistribute, keeping the meat tender and juicy. Spoon some of the roasted cranberry and orange sauce over top for that extra pop of flavor and color before serving.
How to Serve Sweet & Tangy Cranberry Orange Roasted Chicken Recipe
Garnishes
Fresh herbs like rosemary or thyme sprinkled on top add a lovely aromatic note, plus a few extra fresh cranberries can add bursts of tart brightness and visual appeal. A light dusting of orange zest right before serving can really wake up the flavors, and a drizzle of honey glaze can add that glossy finishing touch.
Side Dishes
Pair this chicken with fluffy roasted potatoes or a simple garlic mashed potato to soak up the delicious juices. Light steamed green beans, roasted Brussels sprouts, or a fresh arugula salad lightly tossed with vinaigrette will add a fresh, crisp contrast. For those wanting a grain, quinoa or wild rice pilaf complements the citrus and cranberry notes beautifully.
Creative Ways to Present
For a festive look, serve the roasted chicken on a platter garnished with sliced orange rounds and scattered cranberries. You can also compose individual plates with a bed of creamy polenta or couscous, topping with the chicken and spooning sauce over with a fresh herb sprig for that wow factor. This presentation turns an everyday meal into an occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken in an airtight container and place it in the refrigerator. It will keep well for up to 3 days, making it perfect for easy lunches or quick dinners during a busy week.
Freezing
You can freeze cooked chicken pieces, but keep in mind that the texture of the citrus glaze might soften slightly upon thawing. Wrap each piece tightly and place in a freezer-safe container or bag. Frozen chicken is best used within 2 months to maintain the best flavor and texture.
Reheating
Reheat leftovers gently in a low oven (about 300°F or 150°C) covered with foil to keep moisture locked in, or warm in a skillet over medium-low heat. Avoid the microwave if you can, since it tends to dry out the chicken and dull the glaze’s punch.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Both chicken thighs and breasts work well here—just remember that breasts tend to cook a little faster and can dry out more easily, so keep an eye on the cooking time and temperature.
What can I substitute if I don’t have fresh cranberries?
If fresh cranberries aren’t available, frozen ones work just as well. Just be sure to add them frozen so they don’t soften too much before roasting. Dried cranberries are a different texture and sweetness, so they’re better as a garnish or salad ingredient rather than in the marinade.
Is balsamic vinegar necessary in this recipe?
The balsamic vinegar is key for adding a rich tang that balances the sweetness and bright citrus, but if you don’t have it, a splash of apple cider vinegar or red wine vinegar can work as a substitute.
How long can I marinate the chicken?
Marinating for at least 20 minutes is great, but you can let it sit longer—up to 4 hours in the fridge is ideal for deeper flavor without breaking down the chicken too much.
Can this recipe be made in an air fryer?
Definitely! Just reduce the cooking time slightly and check for doneness often. The air fryer can crisp up the chicken skin beautifully while roasting the cranberries quickly alongside.
Final Thoughts
This Sweet & Tangy Cranberry Orange Roasted Chicken Recipe is one of those dishes that quickly wins you over with its wonderful flavor layers and comforting textures. It elevates a simple roasted chicken into something special, vibrant, and full of warmth. I truly hope you give this recipe a try soon and enjoy the delicious blend of citrus brightness and cranberry tartness as much as I do—it’s a flavor celebration that’s perfect for any day you want to feel a little extra festive at the dinner table.
Print
Sweet & Tangy Cranberry Orange Roasted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Sweet & Tangy Cranberry Orange Roasted Chicken recipe offers a delightful combination of juicy roasted chicken thighs or breasts glazed with a vibrant cranberry and orange sauce. The fresh cranberries, honey, and balsamic vinegar create a perfect balance of sweet and tangy flavors, enhanced by zesty orange and garlic. This dish is easy to prepare, perfect for a wholesome family dinner with a festive twist.
Ingredients
Chicken
- 4–5 chicken thighs or breasts, skin-on
Marinade and Sauce
- ½ cup fresh cranberries (divided: ¼ cup for sauce, ¼ cup for garnish)
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 large orange, zested and juiced
- ¼ teaspoon sea salt
- â…› teaspoon black pepper
Instructions
- Prepare the chicken: Rinse and pat dry the chicken thighs or breasts. Lightly season them with sea salt and black pepper on both sides.
- Make the cranberry-orange glaze: In a bowl, combine ¼ cup fresh cranberries, brown sugar, 2 tablespoons olive oil, 2 tablespoons honey, balsamic vinegar, minced garlic, orange zest, and orange juice. Mix well until the cranberries start to break down slightly and the sauce is well blended.
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
- Brown the chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken skin-side down and sear for about 3-4 minutes until golden and crisp. Flip and sear the other side for 2 minutes.
- Roast with glaze: Remove the skillet from heat. Pour the cranberry-orange glaze evenly over the chicken pieces. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Finish and garnish: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with the remaining ¼ cup fresh cranberries to add a fresh burst of flavor and color.
Notes
- Use skin-on, bone-in chicken thighs for juicier meat and more flavor.
- If you don’t have fresh cranberries, frozen can be substituted but thaw before use.
- Make sure the chicken reaches an internal temperature of 165°F for food safety.
- This dish pairs well with roasted vegetables or a simple green salad.
- The leftover glaze makes a great sauce to drizzle over the chicken or use as a dip.
