There’s something utterly magical about a dinner that feels both homey and a touch festive, and these Baked Orange Cranberry Chicken Thighs fit the bill perfectly. Juicy, bone-in chicken thighs shimmer under a glossy orange-honey glaze, studded with bursts of fresh cranberries that pop with bright, tart flavor. When you slice through the golden, crisp skin, you’re greeted by meat so tender it practically falls off the bone, infused with garlic’s gentle warmth and the earthy kiss of dried thyme. Every element—from the freshly squeezed orange juice and zesty orange peel to the drizzle of honey and splash of soy sauce—plays its part in creating a mouthwatering harmony of sweet, tangy, and savory notes. Savor the irresistible blend of citrus and tart cranberries with these succulent baked chicken thighs, and let each bite transport you to a place where simple ingredients transform into a celebration on a plate.
For anyone juggling busy weeknights or looking to impress at a casual lunch, this beginner-friendly recipe is a true kitchen hero. You’ll need just about 15 minutes of prep time to whisk together orange juice, zest, honey, minced garlic, olive oil, soy sauce, salt, and pepper before tucking everything under a foil tent in a preheated 375°F (190°C) oven. After 20 minutes of covered baking and another 20–25 minutes uncovered, you’ll pull out tender thighs glistening with citrus sauce and cranberries that have released their jewel-toned juices. A final rest period of 5 minutes lets the flavors mingle and the juices redistribute, ensuring each serving clocks in at around 350 calories of pure comfort. Whether you pair it with fluffy rice, quinoa, or crusty bread, this dish elevates any lunch or dinner into something truly special and effortlessly delicious.
KEY INGREDIENTS IN BAKED ORANGE CRANBERRY CHICKEN THIGHS
Every superstar recipe starts with incredible ingredients, and this one is no exception. You’ll find that each component contributes its own unique character—tangy, sweet, herbal, and savory—all working in concert to create a balanced, flavor-packed dish.
- Bone-in, skin-on chicken thighs: The heart of the dish, these thighs stay juicy and flavorful as they bake, while the skin crisps up beautifully under high heat.
- Fresh cranberries: Offering vibrant color and a bold, tart burst, cranberries soften and sweeten as they roast, adding depth to the orange glaze.
- Freshly squeezed orange juice: Provides the bright, citrus backbone of the sauce, infusing the chicken with lively acidity and natural sweetness.
- Orange zest: Delivers concentrated citrus oils and aroma, enhancing the flavor of the juice for a more intense orange profile.
- Honey: Balances the tartness of cranberries and acidity of orange juice with its mellow sweetness, giving the glaze a glossy finish.
- Garlic, minced: Adds a warm, savory undertone that complements both the sweet and tangy elements in the sauce.
- Olive oil: Helps carry flavors, keeps the chicken skin from sticking, and encourages even browning.
- Soy sauce: Introduces a subtle umami depth and saltiness that rounds out the sweetness of honey and orange.
- Salt: Enhances all the other flavors and seasons the chicken evenly.
- Black pepper: Offers a gentle heat and complexity that cuts through the sweetness.
- Dried thyme: Lends an earthy, fragrant note that pairs beautifully with both poultry and fruit.
- Fresh rosemary sprigs (optional): A final garnish that brings piney, herbaceous aroma to each serving.
HOW TO MAKE BAKED ORANGE CRANBERRY CHICKEN THIGHS
Ready to bring these flavors to life? Follow these simple yet impactful steps to achieve perfectly baked chicken thighs glazed in citrus-cranberry goodness.
1. Preheat your oven to 375°F (190°C). This step ensures the oven reaches an ideal temperature so the chicken cooks evenly and the skin crisps up wonderfully under heat.
2. In a medium bowl, combine the orange juice, orange zest, honey, minced garlic, olive oil, soy sauce, salt, and black pepper. Whisk vigorously until the honey is fully dissolved and the mixture is smooth and glossy.
3. Place the chicken thighs in a baking dish in a single layer, ensuring each piece has contact with the dish for even cooking and browning.
4. Pour the orange-honey mixture evenly over the chicken thighs, using a spoon or spatula to help coat each piece thoroughly.
5. Scatter the fresh cranberries around and on top of the thighs, distributing them so every bite benefits from their bright, tart flavor.
6. Sprinkle the dried thyme over the chicken and cranberries, giving the dish an aromatic herbal lift.
7. Cover the baking dish with aluminum foil and bake for 20 minutes. This step traps steam to keep the chicken moist.
8. Remove the foil and bake for another 20–25 minutes, or until the chicken is cooked through, the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
9. If you desire extra color, switch the oven to broil for 2–3 minutes, watching carefully to prevent burning while achieving a deeper golden hue.
10. Remove the dish from the oven and let the chicken rest for a few minutes. This resting period allows the juices to redistribute, keeping each bite succulent.
11. Garnish with fresh rosemary sprigs before serving, adding an elegant herbal flourish and aroma.
SERVING SUGGESTIONS FOR BAKED ORANGE CRANBERRY CHICKEN THIGHS
Once these vibrant thighs emerge from the oven, you’ll want to present them in a way that highlights their festive colors and rich flavors. Whether you’re hosting a cozy family dinner or a small holiday gathering, arranging and pairing the dish thoughtfully will elevate the entire meal experience.
- Serve over fluffy rice: Spoon the citrus-cranberry pan sauce over jasmine or basmati rice. The grains soak up every drop of sweet-tart goodness, making each forkful irresistibly flavorful.
- Pair with crusty bread: A warm, rustic loaf tears apart easily and is perfect for mopping up any leftover glaze, ensuring none of those jewel-toned juices go to waste.
- Complement with steamed vegetables: Bright green asparagus, broccoli florets, or sugar snap peas create a pleasing color contrast and add a fresh, crunchy counterpoint to the tender chicken.
- Turn it into a salad topping: Slice the chicken thighs and arrange them over a bed of mixed greens. Drizzle with any remaining sauce for a hearty salad that’s bursting with sweet, tangy flavor.
HOW TO STORE BAKED ORANGE CRANBERRY CHICKEN THIGHS
Whether you’ve cooked for a crowd or simply love leftovers, storing your Baked Orange Cranberry Chicken Thighs correctly will preserve their texture and flavor so every subsequent meal tastes just as amazing.
- Refrigeration: Allow the chicken to cool to room temperature, then transfer the thighs and sauce to an airtight container. Store in the refrigerator for up to 3 days, making sure the sauce surrounds each piece to keep it moist.
- Airtight containers: If you plan to portion out meals, divide the chicken and sauce into individual containers. This ensures quick reheating without overcooking and keeps flavors locked in.
- Freezing: For longer storage, place cooled chicken and sauce in freezer-safe bags or containers, removing as much air as possible. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm the chicken in a preheated 350°F (175°C) oven, covered with foil for about 10–15 minutes, until heated through. Adding a splash of orange juice or sauce before reheating helps preserve juiciness.
CONCLUSION
This recipe brings together the bright zing of freshly squeezed orange juice, the sweet embrace of honey, and the playful tartness of cranberries to transform simple chicken thighs into a dish you’ll want to make again and again. In about an hour—15 minutes of prep, 45 minutes of baking, and a brief 5-minute rest—you’ll create a crowd-pleasing meal that’s as easy as it is impressive. From the golden, crispy skin to the tender, flavorful meat beneath, every element works in harmony to deliver a festive twist on a classic baked chicken dinner. Feel free to print this article and save it for later use, and remember that you can find a FAQ below to answer any additional questions about ingredients, substitutions, or technique.
I’d love to hear how your Baked Orange Cranberry Chicken Thighs turn out! If you try this recipe or have any questions, comments, or feedback—whether it’s about cooking times, ingredient swaps, or serving ideas—please leave a note below. Your experiences and tips help everyone in our cooking community, and I’m always here to help you perfect this sweet-and-tangy favorite. Happy cooking!
Baked Orange Cranberry Chicken Thighs
Description
These Baked Orange Cranberry Chicken Thighs are juicy and bursting with flavors! The perfect balance of sweet and tangy, they'll be a hit at any dinner table.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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In a medium bowl, combine orange juice, zest, honey, minced garlic, olive oil, soy sauce, salt, and pepper. Whisk the mixture until the honey is fully dissolved.
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Place the chicken thighs in a baking dish in a single layer.
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Pour the orange and honey mixture over the chicken thighs, ensuring the thighs are well-coated.
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Scatter fresh cranberries around and over the chicken.
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Sprinkle dried thyme evenly over the chicken.
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Cover the baking dish with aluminum foil and bake for 20 minutes.
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Remove foil and bake for another 20-25 minutes, or until the chicken is cooked through and the skin is golden and crispy. Internal temperature should reach 165°F (74°C).
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If the chicken needs extra color, switch the oven to broil for 2-3 minutes at the end, watching carefully to avoid burning.
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Remove from oven and let the chicken rest for a few minutes.
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Optionally, garnish with fresh rosemary sprigs before serving.
Note
- This dish pairs beautifully with rice or crusty bread to soak up the citrus sauce.
- Substitute boneless, skinless thighs if preferred, though cooking time may need adjustment.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
