Roasted Cranberry Chicken Thighs
Roasted Cranberry Chicken Thighs are a wonderful mix of tender, juicy chicken with a burst of sweet and tart cranberries that create a colorful and flavorful dish. The crispy skin…
By Ava
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Reading time: 6 min
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Roasted Cranberry Chicken Thighs are a wonderful mix of tender, juicy chicken with a burst of sweet and tart cranberries that create a colorful and flavorful dish. The crispy skin on the thighs gets perfectly golden in the oven, while the cranberries add a nice zing that makes this meal feel special without being complicated.
I love making this when I want something a little different from the usual chicken dinner. The cranberries bring such a fun twist, and their natural sweetness balances out the savory flavors so well. I usually toss in some fresh herbs like rosemary or thyme to give it a cozy, comforting vibe. It’s one of those dishes that feels like an easy but thoughtful weeknight treat.
My favorite way to serve these roasted thighs is with a side of roasted veggies or creamy mashed potatoes to soak up all those delicious juices. It’s simple to put together but tastes like you spent hours cooking. Plus, it’s a great dish for sharing with family or friends when you want something tasty and a little festive.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are best here for juicy meat and crispy skin. If you want a leaner option, boneless skinless thighs work, but you might lose some of the crispiness.
Cranberries: Fresh cranberries give the tang and texture that make this dish special. If fresh aren’t available, frozen cranberries are a good substitute—just thaw them first.
Honey or Maple Syrup: Both add natural sweetness to balance the tart cranberries. Use whichever you prefer or have on hand. You could also try brown sugar as a simple swap.
Herbs: Thyme is classic here for its earthy flavor. Rosemary adds a nice piney note but is optional. If you don’t have fresh, dried herbs work fine—just use less, about a third.
How Do I Get Crispy Skin When Roasting Chicken Thighs?
Getting golden, crispy skin is key for a great chicken thigh dish. Here’s how I do it:
- Pat the skin dry very well before seasoning. Moisture is the enemy of crispiness.
- Use a hot skillet to sear the thighs skin-side down first without moving them. This helps render the fat and crisp the skin.
- Sear until the skin is deep golden brown, about 5-7 minutes, then flip to cook briefly on the other side.
- Finish cooking in the oven. This keeps the skin crispy while the chicken cooks through.
Remember to let the chicken rest a few minutes after roasting. This keeps the juices inside and your skin crispier when you serve.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the chicken and then roasting it without extra dishes.
- Tongs – help you easily flip the chicken thighs without piercing the meat.
- Wooden spoon or silicone spatula – great for stirring cranberries and scraping up browned bits.
- Meat thermometer – ensures your chicken is safely cooked to 165°F without guesswork.
- Cutting board and sharp knife – for chopping shallots, garlic, and herbs with ease.
Flavor Variations & Add-Ins
- Swap cranberries for frozen cherries or pomegranate seeds for a different fruity twist that still pairs well with chicken.
- Add diced sweet potatoes or butternut squash to the skillet to roast alongside for a cozy, hearty meal.
- Mix in some fresh ginger or a pinch of cinnamon for a warm, spicy note that complements the fruit.
- Use boneless chicken thighs or breasts if you want faster cooking, though skin-on will give more flavor.
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
- 2 cups fresh cranberries
- 2 tablespoons honey or maple syrup
- ½ cup chicken broth
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (optional)
- 1 teaspoon lemon zest (optional)
- Fresh herbs for garnish (such as thyme or oregano sprigs)
Time Needed:
This recipe takes about 10 minutes of prep time and around 30 minutes to cook, including searing and roasting. So, you can have a delicious meal ready in about 40 minutes total!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your oven to 400°F (200°C). Pat your chicken thighs dry with paper towels to help get that crispy skin. Season both sides with salt and pepper to taste.
2. Sear the Chicken:
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin side down in the skillet. Let them cook for about 5-7 minutes, until the skin turns golden and crispy. Flip the thighs and cook for another 3 minutes, then remove them from the skillet and set aside.
3. Cook the Sauce:
Turn the heat down to medium and add the chopped shallot and minced garlic to the skillet. Sauté for 1-2 minutes until fragrant and softened. Stir in the fresh cranberries, honey (or maple syrup), chicken broth, thyme, rosemary, and lemon zest if you’re using it. Let the cranberries cook for about 3-4 minutes until they start popping and softening.
4. Roast Everything Together:
Place the chicken thighs back into the skillet with the skin side up, nestling them among the cranberries. Then, put the skillet in the oven and roast for 20-25 minutes, until the chicken is fully cooked (should reach an internal temperature of 165°F or 74°C) and the cranberry sauce thickens a bit.
5. Finish and Serve:
Remove the skillet from the oven and let the chicken rest for a few minutes. Garnish with fresh herb sprigs like thyme or oregano, then serve. This dish goes wonderfully with roasted vegetables, rice, or mashed potatoes to soak up all the tasty cranberry sauce!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just thaw frozen cranberries before using to prevent excess liquid in the sauce. You might need to cook the sauce a little longer to thicken it up.
How Can I Make This Recipe Dairy-Free?
This recipe is naturally dairy-free, so no changes needed! Just be sure your chicken broth is dairy-free as well.
Can I Use Boneless, Skinless Chicken Thighs?
Absolutely. Boneless, skinless thighs will cook faster—reduce roasting time to about 15-20 minutes. The skin adds crispiness and flavor but the dish will still taste great without it.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if the sauce thickens too much.