Description
A sweet and tangy main dish featuring crispy chicken thighs coated in a vibrant orange-cranberry sauce.
Ingredients
- 4-6 chicken thighs (bone-in, skin-on)
- 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)
Instructions
- 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.
Notes
Dry the skin well before you bake to make it crisp. Taste the sauce before you bake and add more honey if you prefer it sweeter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American