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

Scale

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
⅛ teaspoon black pepper

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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.