Roasted Cranberry Chicken Thighs are a simple, tasty dish that blends juicy chicken with the bright, slightly tart flavor of cranberries. The chicken gets crispy on the outside while staying tender and flavorful inside, with the cranberries adding a lovely pop of color and sweetness. This is a great way to make a weeknight dinner feel a little special without too much effort.
I love making this recipe when I want something comforting but also a little festive, especially as the seasons change and those fresh cranberries start showing up at the store. The cranberries cook down just enough to add a subtle tang that balances the savory richness of the chicken. If you want, you can toss in some fresh herbs or a splash of orange juice to brighten things up even more—I always like experimenting a bit!
One of my favorite ways to eat these roasted cranberry chicken thighs is with a simple side of roasted vegetables or a scoop of creamy mashed potatoes to soak up all the juices. It’s such an easy meal to put together, and it feels like a warm hug on a plate. Whenever I serve this, I end up wishing I had made a bigger batch because everyone loves going back for seconds.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs gives great flavor and keeps the meat juicy. If you want less fat, you can use boneless thighs, but the skin helps create crispiness.
Cranberries: Fresh cranberries provide a nice tartness that balances the richness of chicken. Frozen works well too and is more convenient year-round.
Honey or Maple Syrup: These sweeteners soften the tartness of cranberries nicely. You can swap for brown sugar or agave syrup if needed.
Herbs & Spices: Smoked paprika adds a warm, smoky note, but you could use regular paprika or a pinch of cayenne for heat. Fresh rosemary enhances aroma; dried works if fresh isn’t available.
How Do You Get Crispy, Golden Chicken Skin Every Time?
Achieving crispy chicken skin is key to this recipe’s success. Here’s how I do it:
- Pat chicken dry with paper towels before seasoning. Wet skin won’t crisp up.
- Heat olive oil on medium-high and place skin-side down. Don’t move the chicken for 5-7 minutes to let the skin brown evenly.
- Once golden and crispy, flip the chicken and cook a few minutes more. The oven finish cooks the chicken through without drying it out.
- Use an ovenproof pan so you can transfer straight from stovetop to oven without losing heat.
Equipment You’ll Need
- Ovenproof skillet or roasting pan – lets you sear the chicken on the stove and then roast it in the oven without extra dishes.
- Tongs – make flipping the chicken thighs easy and keep your fingers safe from hot oil.
- Meat thermometer – helps you check the chicken is cooked perfectly to 165°F without cutting into it.
- Wooden spoon or silicone spatula – for stirring the cranberries and sauce gently without scratching your pan.
- Paper towels – great for drying the chicken skin to get that crispy finish.
Flavor Variations & Add-Ins
- Swap cranberries for fresh pomegranate seeds – they add a bright, juicy burst that pairs well with chicken.
- Add sliced apples or pears – these soften and sweeten the sauce naturally, especially in fall flavors.
- Stir in chopped walnuts or pecans after roasting – for a crunchy texture contrast.
- Use orange zest or a splash of orange juice in the sauce – it brightens the flavors and complements the tart cranberries.
Roasted Cranberry Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil (plus extra for drizzling)
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary (plus fresh sprigs for garnish)
For the Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- ¼ cup chicken broth or water
- 1 tablespoon balsamic vinegar (optional for acidity)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including seasoning and searing the chicken. Roasting the chicken in the oven takes around 20-25 minutes. Overall, you’ll be spending about 40 minutes from start to finish, including resting time at the end.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crisp skin. Season both sides generously with salt, pepper, smoked paprika, thyme, and dried rosemary.
2. Sear the Chicken Thighs:
Heat 2 tablespoons of olive oil in a large ovenproof skillet or roasting pan over medium-high heat. When hot, place the chicken thighs skin-side down in the pan. Cook without moving them for 5-7 minutes until the skin is crispy and golden brown. Flip the thighs and cook another 3 minutes, then remove them from the pan and set aside.
3. Make the Cranberry Sauce:
Lower the heat to medium. Add the minced garlic to the pan and sauté for about 30 seconds until fragrant. Add the cranberries, honey (or maple syrup), balsamic vinegar if using, and chicken broth. Stir everything together and cook for 2-3 minutes until the cranberries start to soften and the sauce thickens slightly.
4. Roast the Chicken with the Cranberries:
Return the chicken thighs to the pan, placing them skin-side up among the cranberries and sauce. Carefully transfer the pan to your preheated oven. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Serve and Garnish:
Remove the pan from the oven and let the chicken rest for a few minutes to allow the juices to settle. Garnish with fresh rosemary sprigs before serving. This dish pairs wonderfully with roasted vegetables or creamy mashed potatoes to soak up all the delicious sauce.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the thighs dry well to help get that crispy skin.
Can I Substitute Cranberries with Another Fruit?
Absolutely! Pomegranate seeds or chopped apples work great if you don’t have cranberries. They add a nice tart sweetness that complements the chicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and juicy.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the cranberry sauce and sear the chicken a day ahead. When ready to serve, just combine and roast everything in the oven until heated through and cooked to the right temperature.