Description
A warm, sweet, and tangy chicken dish featuring a sticky cranberry orange glaze.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup fresh cranberries, divided
- 1/2 cup orange juice
- 1/4 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 orange, thinly sliced for garnish (optional)
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season with salt, black pepper, and garlic powder.
- Heat olive oil in a large oven-safe skillet on medium-high heat. Sear chicken thighs skin-side down for 6 to 8 minutes until crisp and golden, then flip and sear for another 2 to 3 minutes.
- In a separate pan, combine 3/4 cup of fresh cranberries, orange juice, and brown sugar over medium heat. Stir until sugar melts and cranberries begin to burst, about 5 to 7 minutes.
- Whisk cornstarch with cold water until smooth and stir into the cranberry mixture until thickened, about 1 to 2 minutes.
- Place seared chicken in a baking dish, pour two-thirds of the glaze over it, and add remaining cranberries and orange slices if using. Bake for 20 minutes.
- Remove from oven, baste chicken with pan juices, drizzle remaining glaze, and bake for another 15 to 20 minutes until chicken reaches 175°F (80°C).
- Let rest for 5 to 10 minutes before serving and garnish with parsley.
Notes
Use fresh orange juice for the best flavor. Adjust sugar in glaze according to preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American