Roasted Cranberry Chicken Thighs are a simple and tasty dish that combines juicy chicken with the tart sweetness of cranberries. The chicken thighs roast up nice and crispy while the cranberries add a pop of bright flavor and a lovely color to the plate. It’s a wonderful balance of comforting and a little bit fresh, perfect for an easy dinner that feels a bit special.
I love making this when I want something a little different without a lot of fuss. The juices from the cranberries mix with the chicken as it roasts, making each bite juicy and slightly tangy. It’s one of those dishes that smells incredible while cooking and fills the kitchen with cozy scents. I often add a sprinkle of fresh herbs on top at the end, which makes it look pretty and adds even more flavor.
My favorite way to enjoy these chicken thighs is with roasted potatoes or a simple green salad on the side. The colors on the plate always impress guests and make the meal feel thoughtful and homemade. Plus, it’s great for leftovers that taste just as good the next day. If you like a hint of fruity flavor with your meat, this recipe is one to keep handy for any night of the week.
Key Ingredients & Substitutions
- Chicken Thighs
- Bone-in, skin-on thighs give you juicy meat and crispy skin. If you’re short on time, boneless thighs work too but won’t be quite as crispy.
- Cranberries
- Fresh cranberries bring tartness and color. If fresh aren’t available, frozen cranberries are a fine substitute—just thaw before cooking.
- Honey or Maple Syrup
- These add gentle sweetness to balance the tart cranberries. You can use brown sugar or agave syrup if you prefer.
- Balsamic Vinegar
- It adds depth and acidity. Apple cider vinegar works well, or even a splash of lemon juice if you need a substitute.
How Can I Get Crispy Skin and Tender Chicken Every Time?
The secret is to start by patting the chicken dry—moisture prevents crispiness. Season well, then sear skin side down in hot oil without moving them for 5-7 minutes until golden brown.
- Use a heavy oven-safe skillet to sear, ensuring even heat.
- Flip and cook the other side briefly before roasting.
- Transfer the skillet to the oven to finish cooking, keeping the skin crisp and locking in juices.
This two-step cooking helps get that perfect skin while making sure the meat is juicy and cooked through.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken on the stove and finishing it in the oven without extra dishes.
- Tongs – make it easy to flip chicken without piercing the meat and losing juices.
- Meat thermometer – helps you check the chicken’s internal temperature for perfect doneness.
- Wooden spoon or spatula – handy for stirring cranberries and scraping up browned bits in the pan.
- Cutting board and sharp knife – for chopping onions or shallots cleanly and safely.
Flavor Variations & Add-Ins
- Add fresh rosemary or thyme with the cranberries for an earthy herbal note that pairs well with chicken.
- Swap chicken thighs for pork chops or turkey legs for a similar roasting method but a different flavor profile.
- Stir in a splash of orange juice or zest for a bright citrus twist that complements the cranberries beautifully.
- Toss in chopped walnuts or pecans near the end of cooking for crunch and a nutty contrast.
Roasted Cranberry Chicken Thighs
Ingredients You’ll Need:
- 5 bone-in, skin-on chicken thighs
- 1 cup fresh cranberries
- 1/4 cup finely chopped onion or shallots
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh herbs for garnish (such as parsley, thyme, or mint)
Time Needed
This recipe takes about 10 minutes to prepare and 25-30 minutes to roast in the oven. In total, you’ll need around 35-40 minutes from start to finish, making it a great option for a delicious weeknight meal.
Step-by-Step Instructions:
1. Preheat and Season the Chicken
Start by preheating your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels, then mix together the smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub this seasoning all over the chicken thighs to ensure every bite is flavorful.
2. Sear the Chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook without moving them until the skin turns golden brown and crispy, around 5 to 7 minutes. Flip the chicken over and cook for another 2 minutes, then remove the chicken from the pan and set it aside.
3. Cook the Cranberry Mixture
Lower the heat to medium and add the chopped onion or shallots to the same skillet. Sauté until translucent, about 2 to 3 minutes. Next, stir in the fresh cranberries, honey (or maple syrup), and balsamic vinegar. Cook for 2 to 3 minutes until the cranberries start to soften and release their juices.
4. Roast the Chicken
Place the seared chicken thighs back into the skillet, skin side up, nestled among the cranberry mixture. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the sauce has thickened.
5. Serve
Remove the skillet from the oven. Garnish the chicken with fresh herbs and spoon some of the cranberry sauce over the top. Serve hot alongside your favorite sides like roasted vegetables or mashed potatoes for a complete meal.
Can I Use Frozen Cranberries for This Recipe?
Yes! Just thaw frozen cranberries before cooking. You can thaw them quickly by placing the bag in cold water or leaving them in the fridge overnight. Using fresh or thawed frozen cranberries works well for the sauce.
How Should I Store Leftovers?
Store any leftover chicken and cranberry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to keep the chicken juicy and the sauce flavorful.
Can I Make This Recipe with Skinless Chicken Thighs?
You can, but you won’t get the same crispy skin texture. To compensate, cook the thighs a little longer and consider broiling at the end to add some crispness.
What Are Good Side Dishes to Serve With Roasted Cranberry Chicken Thighs?
This dish pairs wonderfully with roasted vegetables, mashed potatoes, rice, or a fresh green salad. These sides balance the tart and sweet flavors of the cranberry sauce nicely.