Roasted Cranberry Chicken Thighs bring together juicy, tender chicken with the bright, tangy flavor of cranberries. The cranberries roast down into a sweet and slightly tart sauce that hugs the savory chicken perfectly, making each bite full of cozy flavor.
I love making this dish when I want something that feels a little special but is still super easy to pull together. The cranberries add a pop of color and brightness that lifts the whole meal, and the chicken thighs get nicely browned and crispy on the outside, which I always enjoy.
My favorite way to serve these is with some simple roasted vegetables or maybe a bowl of creamy mashed potatoes to soak up all those delicious juices. It’s a dish that feels right for family dinners or when friends come over, and everyone always asks for seconds!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give you juicy meat with crispy skin. If you prefer, boneless thighs can work, but cook time will be shorter and skin won’t be as crispy.
Cranberries: Fresh cranberries provide that tart pop that balances the chicken’s richness. If fresh aren’t available, frozen cranberries work well too—no need to thaw before cooking.
Sweetener: Honey or maple syrup adds a natural sweetness to offset the tart cranberries. You can swap for brown sugar or agave if needed, just adjust amounts to taste.
Herbs: Fresh thyme adds subtle earthiness and pairs perfectly with cranberries. If fresh isn’t handy, dried thyme works, but use half the amount. Rosemary is optional but adds nice aroma.
Orange Zest: Adds brightness and a citrusy twist that lifts the dish. It’s optional but highly recommended if you have an orange on hand.
How Do You Get Crispy, Golden Skin on the Chicken?
Getting crispy skin is key for this dish and really simple with these steps:
- Start with dry chicken thighs—pat them dry with paper towels to remove moisture.
- Heat your skillet before adding oil, then add chicken skin-side down.
- Don’t move the chicken while searing so the skin can get golden and crisp—about 5 to 7 minutes.
- Once skin is browned, flip and cook skin-side up for a few minutes to get a bit of color on the other side.
- Finish cooking in the oven to ensure the inside is juicy and thoroughly cooked.
Following this method gives you that perfect contrast between crispy skin and tender meat every time.
Equipment You’ll Need
- Ovenproof skillet – perfect for searing chicken on the stove and finishing in the oven without extra dishes.
- Tongs – help you easily flip chicken without piercing the skin and losing juices.
- Sharp knife – for slicing onions and mincing garlic cleanly and quickly.
- Measuring spoons – keep your herb and sweetener amounts just right for balanced flavor.
- Instant-read thermometer (optional) – handy to check when chicken is perfectly cooked at 165°F (74°C).
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you prefer white meat; just reduce roasting time slightly.
- Add chopped pecans or walnuts towards the end for a crunchy texture contrast that pairs well with cranberries.
- Stir in a teaspoon of ground cinnamon or ginger for a warm, spicy note that complements fall flavors.
- Mix in diced apples or pears with the cranberries for added sweetness and texture.
Roasted Cranberry Chicken Thighs
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cups fresh cranberries
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 sprigs fresh rosemary (optional, for garnish)
- 2 cloves garlic, minced
- 1/4 cup chicken broth or water
- Zest of 1 orange (optional for extra brightness)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 25 to 30 minutes to cook, so in total, you’re looking at around 35 to 40 minutes. It’s a quick and easy way to enjoy a flavorful roasted chicken meal with that lovely cranberry touch!
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Preheat your oven to 400°F (200°C). Use paper towels to pat the chicken thighs dry—this helps the skin get crispy. Season both sides generously with salt and freshly ground black pepper.
2. Sear the Chicken Thighs:
Heat the olive oil in an ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and cook for about 5 to 7 minutes until the skin is golden brown and crispy. Flip the thighs and cook the other side for an additional 3 minutes. Then, take the chicken out of the skillet and set it aside.
3. Cook the Aromatics and Cranberries:
In the same skillet, add the thinly sliced onion and sauté for 3 to 4 minutes until soft. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the cranberries, honey or maple syrup, thyme leaves, and orange zest if you have it. Mix well.
4. Combine and Roast:
Pour the chicken broth or water into the skillet and stir everything together. Nestle the chicken thighs back into the cranberry mixture, spooning some of the mixture over the top. Transfer the skillet to the oven and roast for 20 to 25 minutes, or until the chicken is fully cooked (internal temperature should be 165°F or 74°C).
5. Finish and Serve:
Once cooked, remove the skillet from the oven. Garnish with fresh rosemary sprigs if you like, and let the chicken rest for a few minutes before serving. Spoon the roasted cranberries and onions over the chicken and enjoy with your favorite sides!
Can I Use Frozen Cranberries for This Recipe?
Yes! Frozen cranberries work just fine. No need to thaw them beforehand; simply add them straight to the skillet when cooking the cranberries and other ingredients.
How Should I Store Leftover Roasted Cranberry Chicken Thighs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and crispy.
Can I Substitute Other Herbs for Thyme and Rosemary?
Absolutely! Sage, oregano, or parsley can be great alternatives depending on your flavor preferences. Just adjust quantities to your taste.
Is It Okay to Use Boneless, Skinless Chicken Thighs Instead?
Yes, but the cooking time will be shorter, around 15-20 minutes in the oven after searing. You won’t get the crispy skin but the cranberries will still add great flavor.
