This oven-baked orange-cranberry chicken thighs recipe gives you a sweet and tangy main dish. The skin gets crisp and the meat stays soft. You get bright orange taste and a touch of tart from cranberries. If you like orange chicken, you may also enjoy a simple roasted orange chicken recipe for another meal idea.

why make this recipe

This recipe cooks fast in one pan. You use common items from the kitchen. The sauce is sweet, sour, and warm. Kids and adults both like it. The sauce cooks onto the skin for big flavor. If you want a very quick orange dish, try a version like the 3-ingredient orange chicken for a fast weeknight option.

how to make Oven-Baked Orange-Cranberry Chicken Thighs

Preheat the oven and mix the sauce. Pat the chicken dry so the skin gets crisp. Pour the sauce over the thighs and bake until the meat is done. If you want a slow cooked change, you can try a different chicken pasta slow-cook idea like the best crockpot garlic parmesan chicken pasta recipe for another family meal.

Ingredients :

4-6 chicken thighs (bone-in, skin-on for best flavor), 1 cup fresh orange juice, 1/2 cup cranberry sauce, 1/4 cup honey, 2 tablespoons soy sauce (or tamari for gluten-free), 2 cloves garlic, minced, 1 teaspoon ground ginger, 1 tablespoon olive oil, Salt and black pepper, to taste, Fresh cranberries and orange slices, for garnish (optional)

Directions :

Preheat your oven to 400°F (200°C).
In a bowl, mix orange juice, cranberry sauce, honey, soy sauce, garlic, ginger, and olive oil. Stir well.
Pat chicken thighs dry with a paper towel. Rub salt and pepper on both sides.
Place thighs skin side up in a baking dish or on a rimmed baking sheet.
Pour the orange-cranberry sauce over the chicken, making sure to coat each piece.
Bake for 35 to 45 minutes, or until the internal temp reaches 165°F (74°C) and the skin is golden.
For more color, broil 2 to 3 minutes at the end, watching closely so the skin does not burn.
Let the chicken rest 5 minutes before serving. Spoon extra pan juices over the thighs.

how to serve Oven-Baked Orange-Cranberry Chicken Thighs

Serve with rice, mashed potatoes, or simple roasted veg. Add a fresh green salad to cut the sweet sauce. Garnish with orange slices and fresh cranberries for color. For a full meal plan, you might pair it with a savory dish like baked ranch chicken on another night.

how to store Oven-Baked Orange-Cranberry Chicken Thighs

Cool the chicken to room temp for no more than two hours. Put it in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or use a microwave for quick heat. Freeze cooked thighs in a tight container for up to 2 months.

tips to make Oven-Baked Orange-Cranberry Chicken Thighs

Dry the skin well before you bake to make it crisp.
Use bone-in, skin-on thighs for best taste and juiciness.
Taste the sauce before you bake and add a bit more honey if you like it sweeter.
If the sauce is too thin, simmer it on the stove a few minutes to thicken before you pour it on.
End the meal with a light dessert like an angel food berry trifle to keep the meal bright and fresh.

variation (if any)

Use chicken breasts if you want less fat, but lower the cook time and watch for dryness.
Add rosemary or thyme for an herb note.
Swap cranberries for pomegranate seeds after cooking for a fresh bite.
Make it gluten-free by using tamari in place of soy sauce.

FAQs (minimum three FAQ)

Q: Can I use frozen chicken thighs?
A: Yes. Thaw them fully in the fridge before cooking for even cook time.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce one day ahead and keep it in the fridge. Stir well before using.

Q: Is this dish spicy?
A: No. It tastes sweet and tart. Add red pepper flakes if you want heat.

Q: Can I skip the honey?
A: You can use maple syrup or a sugar substitute, but honey helps the glaze brown.

Q: How do I check for doneness?
A: Use a meat thermometer. The internal temp should read 165°F (74°C).

Oven-Baked Orange-Cranberry Chicken Thighs: An Incredible Ultimate Recipe