Orange Cranberry Chicken Thighs: A Delicious & Easy Recipe

Orange Cranberry Chicken Thighs: Prepare to be amazed! Imagine tender, juicy chicken thighs glazed with a vibrant, tangy sauce that’s both sweet and savory. This isn’t your average weeknight dinner; it’s a flavor explosion that will have everyone asking for seconds. I’ve been making this dish for years, and it’s always a hit, especially during the holiday season.

The combination of orange and cranberry has a long and storied history, often associated with festive gatherings and celebrations. Cranberries, native to North America, were a staple food for indigenous peoples and later adopted by European settlers. Oranges, with their bright citrus notes, add a touch of sunshine to the tartness of the cranberries, creating a harmonious balance of flavors that’s simply irresistible. This pairing has become a classic for a reason!

But what makes these Orange Cranberry Chicken Thighs so special? It’s the perfect blend of flavors and textures. The chicken thighs, with their rich, dark meat, stay incredibly moist and tender, while the orange cranberry sauce provides a delightful contrast. The sweetness of the orange, the tartness of the cranberries, and the savory chicken create a symphony of tastes that will tantalize your taste buds. Plus, it’s surprisingly easy to make, making it a perfect option for busy weeknights or elegant dinner parties. So, let’s get cooking and create a dish that’s sure to become a new family favorite!

this Recipe

Ingredients:

• Chicken Thighs: 8 bone-in, skin-on chicken thighs (about 2.5-3 pounds total)
• Fresh Cranberries: 12 ounces (about 3 cups)
• Orange Juice: 1 cup, freshly squeezed is best!
• Orange Zest: 2 tablespoons, from about 2 large oranges
• Honey: 1/4 cup
• Dijon Mustard: 2 tablespoons
• Olive Oil: 2 tablespoons
• Garlic: 4 cloves, minced
• Fresh Rosemary: 2 tablespoons, chopped
• Fresh Thyme: 2 tablespoons, chopped
• Salt: 1 1/2 teaspoons, or to taste
• Black Pepper: 1 teaspoon, or to taste
• Optional Garnish: Fresh parsley, chopped orange slices

Preparing the Chicken:

1. Pat the Chicken Dry: This is crucial for getting crispy skin! Use paper towels to thoroughly dry each chicken thigh, both on the skin side and underneath. Moisture is the enemy of crispy skin.
2. Season Generously: In a small bowl, combine the salt and pepper. Sprinkle the mixture evenly over both sides of the chicken thighs. Don’t be shy! Proper seasoning is key to flavorful chicken.

Making the Orange Cranberry Sauce:

1. Sauté the Aromatics: Heat the olive oil in a large oven-safe skillet (cast iron is ideal) over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it. Burnt garlic will ruin the flavor of the sauce.
2. Add the Cranberries and Orange Juice: Pour in the orange juice and add the fresh cranberries. Stir to combine.
3. Bring to a Simmer: Bring the mixture to a simmer, then reduce the heat to low. Cook for about 10-12 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking. You’ll hear the cranberries popping – that’s a good sign!
4. Stir in the Flavor Boosters: Stir in the honey, Dijon mustard, orange zest, rosemary, and thyme. Mix well to combine all the ingredients. Taste and adjust seasonings as needed. You might want to add a pinch more salt or pepper, or a little extra honey if you prefer a sweeter sauce.

Cooking the Chicken:

1. Sear the Chicken (Skin-Side Down): Increase the heat under the skillet to medium-high. Arrange the chicken thighs, skin-side down, in the cranberry sauce. Make sure the chicken isn’t overcrowded; you might need to do this in batches. Sear the chicken for about 6-8 minutes, or until the skin is golden brown and crispy. Resist the urge to move the chicken around too much; you want to let it develop a good crust.
2. Flip the Chicken: Carefully flip the chicken thighs over so they are skin-side up.
3. Transfer to the Oven: Transfer the skillet to the preheated oven.
4. Bake the Chicken: Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, without touching the bone.
5. Baste with Sauce (Optional): During the last 10 minutes of baking, you can baste the chicken with the cranberry sauce a couple of times to add extra flavor and moisture.
6. Broil for Extra Crispiness (Optional): If you want even crispier skin, you can broil the chicken for the last 2-3 minutes of cooking. Watch it very carefully to prevent burning! Keep the oven door slightly ajar and stay right there.

Resting and Serving:

1. Rest the Chicken: Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
2. Serve and Garnish: Serve the Orange Cranberry Chicken Thighs hot, spooning the cranberry sauce over the chicken. Garnish with fresh parsley and orange slices, if desired.

Tips for Success:

• Use Bone-In, Skin-On Chicken Thighs: These are the most flavorful and stay the most moist during cooking. Boneless, skinless thighs will work in a pinch, but the results won’t be quite as good.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and prevent the chicken from browning properly. Cook in batches if necessary.
• Use a Meat Thermometer: This is the best way to ensure that the chicken is cooked through.
• Adjust the Sweetness to Your Taste: If you prefer a less sweet sauce, reduce the amount of honey. If you like it sweeter, add a little more.
• Make it Ahead: You can prepare the cranberry sauce ahead of time and store it in the refrigerator for up to 3 days. You can also sear the chicken ahead of time and then finish baking it just before serving.
• Spice it Up: For a little kick, add a pinch of red pepper flakes to the cranberry sauce.
• Serve with Sides: This dish pairs well with rice, mashed potatoes, roasted vegetables, or a simple salad.

Variations:

• Orange Chicken with Dried Cranberries: If you don’t have fresh cranberries, you can use dried cranberries. Soak them in warm water for about 30 minutes before adding them to the sauce to plump them up.
• Orange Chicken with Different Herbs: Feel free to experiment with different herbs, such as sage or marjoram.
• Orange Chicken with Other Citrus: You can use other citrus fruits, such as grapefruit or mandarin oranges, in place of the orange juice and zest.
• Orange Chicken with Maple Syrup: Substitute maple syrup for honey for a slightly different flavor profile.
• Slow Cooker Orange Chicken: You can adapt this recipe for the slow cooker. Sear the chicken as directed, then transfer it to the slow cooker. Pour the cranberry sauce over the chicken and cook on low for 6-8 hours or on high for 3-4 hours.

Storing Leftovers:

Store leftover Orange Cranberry Chicken Thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Serving Suggestions:

• Serve with a side of wild rice pilaf.
• Pair with roasted Brussels sprouts or green beans.
• Serve over mashed sweet potatoes for a comforting meal.
• Make chicken cranberry sliders on Hawaiian rolls.
• Shred the chicken and use it in salads or wraps.

Nutritional Information (Approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 450-550
• Protein: 35-45g
• Fat: 25-35g
• Carbohydrates: 20-30g
• Fiber: 3-5g

Why This Recipe Works:

This Orange Cranberry Chicken Thighs recipe is a winner for several reasons:

• Flavor Combination: The combination of sweet cranberries, tangy orange, and savory herbs creates a complex and delicious flavor profile that is both comforting and festive.
• Easy to Make: The recipe is relatively simple and straightforward, making it a great option for weeknight dinners or special occasions.
• Versatile: The recipe can be easily adapted to suit your taste preferences and dietary needs.
• Impressive Presentation: The vibrant colors and textures of the dish make it visually appealing and perfect for entertaining.
• Uses Affordable Ingredients: Chicken thighs are generally more affordable than chicken breasts, making this a budget-friendly option.

Troubleshooting:

• Chicken Skin Not Crispy Enough: Make sure you pat the chicken dry thoroughly before searing it. Also, don’t overcrowd the pan. If the skin still isn’t crispy enough after baking, broil it for a few minutes, watching carefully to prevent burning.
• Sau

  

  Conclusion:

  This Orange Cranberry Chicken Thighs recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The tangy orange perfectly complements the tart cranberries, creating a sweet and savory symphony that will tantalize your taste buds. But more than just the incredible taste, this recipe is a winner because it’s surprisingly easy to make. We’re talking minimal prep time and simple ingredients, making it perfect for busy weeknights or when you want to impress without spending hours in the kitchen. Honestly, you’ll be amazed at how such a simple dish can deliver such complex and satisfying flavors.

  Why is this a must-try? Because it’s a delicious, easy, and versatile way to elevate your chicken game! Forget boring, bland chicken dinners. This recipe injects a burst of freshness and excitement into your meal routine. The combination of citrus and cranberry is not only delicious but also visually appealing, making it a great option for entertaining guests. Plus, the chicken thighs come out incredibly juicy and tender, thanks to the slow cooking process in that flavorful sauce.

  Serving Suggestions and Variations:

  The possibilities are endless when it comes to serving this dish! For a classic pairing, serve these Orange Cranberry Chicken Thighs over a bed of fluffy rice or creamy mashed potatoes. The sauce is so good, you’ll want something to soak it all up! Roasted vegetables like Brussels sprouts, carrots, or sweet potatoes also make excellent side dishes.

  Feeling adventurous? Try these variations:

  * Spice it up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
  * Herb it up: Fresh rosemary or thyme sprigs added during cooking will infuse the chicken with an earthy aroma.
  * Make it a one-pan wonder: Toss some chopped potatoes and carrots in with the chicken during the last 30 minutes of cooking for a complete meal.
  * Cranberry Sauce Swap: If you don’t have whole cranberries on hand, you can substitute with cranberry sauce (whole berry is preferred, but jellied works in a pinch!). Just adjust the sugar accordingly, as cranberry sauce is already sweetened.
  * Chicken Breast Option: While I personally love the richness of chicken thighs, you can absolutely use chicken breasts instead. Just be mindful of the cooking time, as chicken breasts tend to dry out faster. Reduce the cooking time and check for doneness frequently.

  I truly believe this Orange Cranberry Chicken Thighs recipe will become a new family favorite. It’s a dish that’s both comforting and exciting, perfect for any occasion. The vibrant flavors and easy preparation make it a winner in my book, and I’m confident you’ll agree.

  So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience a chicken dish like no other! I’m so excited for you to try this recipe and discover its deliciousness for yourself.

  And now for the most important part: I want to hear from you! Once you’ve made this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you serve it with? What did your family think? Your feedback is invaluable and helps other readers discover the joy of cooking this amazing dish. Happy cooking!

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  Orange Cranberry Chicken Thighs: A Delicious & Easy Recipe

  Tender and juicy bone-in, skin-on chicken thighs baked in a vibrant and flavorful orange cranberry sauce with fresh herbs. A perfect balance of sweet, tangy, and savory.

  Prep Time15 minutes

  Cook Time45 minutes

  Total Time70 minutes

  Category: Dinner

  Yield: 4 servings

  Save This Recipe

  Ingredients

  • 8 bone-in, skin-on chicken thighs (about 2.5-3 pounds total)
  • 12 ounces (about 3 cups) fresh cranberries
  • 1 cup orange juice, freshly squeezed
  • 2 tablespoons orange zest, from about 2 large oranges
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • Fresh parsley, chopped (optional garnish)
  • Orange slices (optional garnish)

  Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  2. Make the Orange Cranberry Sauce: Heat olive oil in a large oven-safe skillet (cast iron preferred) over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add cranberries and orange juice. Bring to a simmer, then reduce heat to low. Cook for 10-12 minutes, until cranberries burst and sauce thickens slightly, stirring occasionally.
  4. Stir in honey, Dijon mustard, orange zest, rosemary, and thyme. Mix well and adjust seasonings to taste.
  5. Cook the Chicken: Increase heat to medium-high. Arrange chicken thighs, skin-side down, in the cranberry sauce (cook in batches if needed). Sear for 6-8 minutes, until skin is golden brown and crispy.
  6. Flip the chicken thighs over so they are skin-side up.
  7. Transfer the skillet to a preheated oven.
  8. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. (Optional) Baste with sauce during the last 10 minutes of baking.
  10. (Optional) Broil for the last 2-3 minutes for extra crispiness, watching carefully.
  11. Rest and Serve: Remove from oven and let chicken rest for 5-10 minutes. Serve hot, spooning cranberry sauce over the chicken. Garnish with fresh parsley and orange slices, if desired.

  Notes

  • For best results, use bone-in, skin-on chicken thighs.
  • Don’t overcrowd the pan when searing the chicken.
  • Use a meat thermometer to ensure the chicken is cooked through.
  • Adjust the sweetness of the sauce to your preference.
  • The cranberry sauce can be made ahead of time.
  • For a spicier sauce, add a pinch of red pepper flakes.
  • Serve with rice, mashed potatoes, roasted vegetables, or a salad.