Why You’ll Love This Recipe
I like this dish because it’s fast, easy, and bursting with flavor. The chicken stays juicy thanks to the bone-in cut, while the glaze caramelizes beautifully in the oven. The combination of rosemary, garlic, and cranberries creates a sauce that feels festive but isn’t complicated to make. It’s one of those recipes I can rely on when I want a comforting dinner that looks like I spent a lot more time on it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds 900g chicken thighs bone-in and skin-on, approx. 6
2 cups 225g fresh cranberries 8 ounces
½ cup 120 ml cranberry juice
2 cloves garlic minced
1 tsp ground paprika
1 tsp kosher salt
½ tsp ground black pepper
1 tsp lemon juice
2 tsp fresh rosemary chopped
3 Tbsp 37.5 g light brown sugar
2 Tbsp 30 ml olive oil
Directions
I start by preheating the oven to 350°F (180°C) or 160°C for a fan oven. I trim any extra skin and fat from the chicken thighs, then pat them dry with paper towels.
I season both sides with salt, pepper, and paprika. In a large oven-safe skillet, I heat olive oil over medium-high heat and sear the chicken, skin side down, for 5–7 minutes until golden and crispy. I remove the chicken and set it aside.
I discard most of the fat, leaving about a teaspoon in the pan, then sauté the garlic for a minute until fragrant. I deglaze with cranberry juice, scraping up the browned bits, then stir in cranberries, brown sugar, lemon juice, and rosemary.
I place the chicken back in, skin side up, making sure the skin stays above the liquid so it stays crispy. If my skillet isn’t ovenproof, I transfer everything to a baking dish.
I bake for 15 minutes, or until the chicken reaches 165°F (74°C). After resting a few minutes, I spoon the cranberry sauce over the chicken or serve it on the side.
Servings and Timing
This recipe makes about 6 servings. Prep takes 10 minutes, cooking 25 minutes, for a total of 35 minutes.
Variations
Sometimes I swap the brown sugar for honey or maple syrup for a natural sweetness. If I want a spicier kick, I add a pinch of ginger, cayenne, or allspice. Thyme also works beautifully in place of rosemary. For a richer sauce, I’ve even added a splash of balsamic vinegar
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I warm the chicken in a skillet over medium heat with a spoonful of sauce, or in the oven at 325°F (160°C) until heated through. The sauce can also be reheated separately and spooned back over the chicken.
FAQs
Can I use boneless chicken thighs instead?
Yes, but I reduce the cooking time slightly since boneless thighs cook faster.
Can I make this recipe with chicken breasts?
Yes, though I prefer thighs for juiciness. If I use breasts, I keep an eye on the temperature so they don’t dry out.
What if I don’t have fresh cranberries?
I sometimes use frozen cranberries straight from the freezer—no need to thaw.
Can I make the sauce sweeter?
Yes, I just add more brown sugar, honey, or maple syrup until it’s to my taste.
What sides go well with cranberry chicken?
I love serving it with mashed potatoes, rice, roasted vegetables, or even a simple salad.
Can I prepare the sauce ahead of time?
Yes, I make the cranberry mixture a day in advance and keep it refrigerated, then add the chicken when ready to bake.
Do I need an oven-safe skillet?
Not necessarily—I can sear in a skillet, then transfer everything to a baking dish before baking.
Can I make this dish spicier?
Yes, I add cayenne pepper, chili flakes, or a dash of hot sauce to the cranberry mixture.
How do I keep the skin crispy?
I always place the chicken skin side up above the liquid so it doesn’t soften while baking.
Can this be a holiday main dish?
Definitely! It’s festive, colorful, and pairs beautifully with holiday sides like stuffing, roasted vegetables, or cranberry relish.
Conclusion
These cranberry chicken thighs are one of my favorite quick dinners because they’re juicy, flavorful, and ready in under 40 minutes. I love how the tart cranberries and savory rosemary create a glaze that feels special enough for the holidays but easy enough for a weeknight. It’s a simple recipe that always impresses at the table.
