Roasted Cranberry Chicken Thighs
Roasted Cranberry Chicken Thighs are a simple and delicious twist on classic roasted chicken. The juicy, tender chicken thighs get a beautiful caramelized skin, and the roasted cranberries add a…
Tip: save now, cook later.Roasted Cranberry Chicken Thighs are a simple and delicious twist on classic roasted chicken. The juicy, tender chicken thighs get a beautiful caramelized skin, and the roasted cranberries add a burst of tangy sweetness that brightens up every bite. It’s a perfect balance of savory and fruity flavors that feels just right as the seasons change.
I love making this dish when I want something that’s both easy to put together and a little special. The cranberries roast down and become nicely syrupy, which makes the chicken taste like it’s been slow-cooked with a bit of magic. I usually toss in some fresh herbs and a squeeze of lemon to lift the flavors even more—it’s one of those dishes that feels cozy but never heavy.
My favorite way to serve these thighs is with a side of creamy mashed potatoes or roasted veggies so I can soak up all the delicious cranberry juices. It’s a great meal to share with family or friends, especially when you want something that’s comforting but has a nice pop of color on the plate. Once you try this, I think you’ll find yourself coming back to it whenever you have cranberries in the fridge.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs are best for juicy, flavorful meat and crispy skin. If you prefer white meat, boneless skin-on chicken breasts work too, but reduce cooking time to avoid dryness.
Cranberries: Fresh cranberries bring tartness and color. If fresh aren’t available, frozen work well—just thaw before using. You can also try frozen or fresh lingonberries or red currants for a similar tangy note.
Maple syrup or honey: These add sweetness to balance the tart cranberries. Use whichever you have on hand. Agave syrup or brown sugar are fine substitutes but adjust quantity to taste.
Herbs (thyme and rosemary): Fresh herbs offer bright, fragrant flavor. If using dried, cut the amount in half since they’re more concentrated. You can also try sage or oregano for a different twist.
Chicken broth: Adds moisture and depth. If you prefer, use vegetable broth for a lighter taste, or white wine for a more complex flavor.
How Do I Get Crispy Chicken Skin While Keeping the Meat Juicy?
Crispy skin is one of the best parts of roasted chicken thighs. Here’s how I do it:
- Pat the chicken dry well before seasoning to remove moisture—this is key for crispiness.
- Heat the oil in the skillet first until shimmering, then lay the skin side down without touching them. This lets the skin crisp evenly.
- Cook over medium-high heat without moving the thighs for 5-7 minutes. Let the golden crust form before flipping.
- After searing, finish cooking in the oven. Roasting cooks the meat thoroughly while keeping the skin crispy.
- If you want even crispier skin, broil for the last 2-3 minutes, watching closely to prevent burning.
These steps help seal in the juices so the meat stays tender and the skin gets nicely browned and crunchy—a must for this recipe!
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the chicken on the stove and then roasting it in the oven without extra dishes.
- Tongs – to safely flip the chicken without piercing the skin and losing juices.
- Meat thermometer – helps you check that chicken reaches the safe temperature of 165°F without overcooking.
- Cutting board and sharp knife – for slicing onions, herbs, and prepping any add-ins.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken drumsticks for a fun alternative with similar cooking time and flavor.
- Add chopped apples or pears to the pan for an extra sweet, fruity layer that pairs beautifully with cranberries.
- Mix in a pinch of cinnamon or ground cloves for a warm spice note, especially nice during fall or winter.
- Stir in toasted pecans or walnuts just before serving for a crunchy texture contrast.
How to Make Roasted Cranberry Chicken Thighs
Ingredients You’ll Need:
For The Chicken and Sauce:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup fresh cranberries
- 2 tablespoons maple syrup or honey
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped
- ½ cup chicken broth
- Optional: zest of 1 orange for brightness
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-35 minutes to cook, including searing and roasting time. Plus about 5 minutes resting before serving. It’s a quick and easy meal that fills your kitchen with wonderful aromas!
Step-by-Step Instructions:
1. Prep and Sear the Chicken:
Start by preheating your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to help the skin crisp up. Season both sides generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook without moving them for about 5-7 minutes until golden and crispy. Flip and cook the other side for 3 minutes. Then take the chicken out and set aside.
2. Cook the Onions and Flavorings:
In the same skillet, add sliced onions and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until you smell the aroma. Then add the cranberries, maple syrup (or honey), thyme, rosemary, chicken broth, and orange zest if using. Stir everything together to combine.
3. Roast the Chicken with Cranberries:
Return the chicken thighs to the skillet, arranging them skin-side up and nestled among the cranberry mixture. Place the skillet in your preheated oven and roast for 25-30 minutes. Use a meat thermometer to check the thighs reach 165°F (75°C) internally. If you want the skin extra crispy, broil for 2-3 minutes at the end.
4. Rest and Serve:
Remove the skillet from the oven and let the chicken rest for about 5 minutes. This keeps the meat juicy and moist. Serve the thighs topped with the roasted cranberries and onions. It goes perfectly with creamy mashed potatoes or your favorite roasted veggies.
Can I Use Frozen Cranberries for This Recipe?
Yes! Just thaw them before using to release their juices and ensure even cooking. You can thaw them quickly by rinsing under cold water and draining well.
How Should I Store Leftovers?
Store leftover chicken and cranberry mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the skin from getting soggy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and sear the chicken ahead, then refrigerate for up to a day. When ready, add the cranberry mixture and roast as directed. This saves time on busy days.
What’s a Good Substitute for Maple Syrup or Honey?
If you don’t have maple syrup or honey, you can use brown sugar or agave syrup in equal amounts. Adjust sweetness to taste as some substitutes may be more or less sweet.
