Cranberry Chicken Thighs
Cranberry Chicken Thighs features juicy, crispy-skinned thighs paired with a tangy, slightly sweet cranberry sauce. The combination of fresh cranberries, cranberry juice, and brown sugar creates a deliciously rich, flavorful glaze, with rosemary adding a fragrant finish. This dish is perfect for a cozy meal or a festive dinner.
Servings 6
Ingredients
- 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 light brown sugar
- 2 Tbsp 30 ml olive oil
Instructions
- Start by preheating your oven to 350°F (180°C), or 160°C for fan ovens. Remove any extra skin and fat from the chicken thighs and gently pat them dry with paper towels.
- Sprinkle kosher salt and ground black pepper on both sides of the chicken thighs, then evenly dust them with ground paprika.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. There's no need to brown the other side.
- Take the chicken out of the skillet and set it aside. Discard most of the excess fat, leaving about 1 teaspoon in the pan. Lower the heat to medium, then add the minced garlic. Cook for about 1 minute, until it becomes fragrant.
- Pour the cranberry juice into the skillet to deglaze, scraping up any browned bits from the bottom. Stir in the fresh cranberries, brown sugar, lemon juice, and chopped rosemary. Mix everything together.
- Place the chicken thighs back into the skillet, skin-side up, over the cranberry mixture. If your skillet isn’t ovenproof, transfer everything to a baking dish. Make sure the skin stays above the liquid to keep it crispy.
- Place the skillet in the preheated oven and bake for about 15 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
- Take the skillet out of the oven and let the chicken rest for a few minutes. Serve the chicken thighs with the cranberry sauce either spooned on top or on the side.
Notes
- Adjust the Sauce: If the sauce tastes too tart, add extra brown sugar to balance it out. Feel free to adjust the salt and pepper to suit your taste as you go.
- Sweetening Options: For a different twist, you can replace brown sugar with honey or maple syrup for a natural sweetness.
- Experiment with Flavors: Feel free to get creative with seasonings! A pinch of ginger, allspice, or thyme would all pair wonderfully with cranberries and chicken.
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days.