2 pounds (900 g) chicken thighs, bone-in and skin-on (about 6 pieces)

2 cups (225 g / 8 oz) fresh cranberries

1/2 cup (120 ml) cranberry juice

2 cloves garlic, minced

1 tsp ground paprika

1 tsp kosher salt

1/2 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

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Preheat oven to 350°F (180°C) or 160°C fan. Trim excess skin and fat from chicken thighs and pat dry.
Season both sides with salt, pepper, and paprika.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden and crispy. Remove and set aside.
Discard excess fat, leaving about 1 tsp. Sauté garlic for 1 minute until fragrant.
Deglaze with cranberry juice, scraping up browned bits. Stir in cranberries, brown sugar, lemon juice, and rosemary.
Return chicken skin-side up, keeping skin above liquid. (If skillet isn’t oven-safe, transfer to a baking dish.)
Bake for 15 minutes, until internal temperature reaches 165°F (74°C). Rest briefly before serving.
Spoon cranberry sauce over chicken or serve alongside.

Swap brown sugar with honey or maple syrup for natural sweetness.

For extra spice, add cayenne, ginger, or chili flakes.

Thyme works as a substitute for rosemary.

Sauce can be made a day ahead and stored in the fridge.

For crispy skin, always bake with chicken skin above the liquid.