Cranberry-Orange Chicken with Sweet Glaze and Herbs (Print version)

Juicy chicken thighs baked in a glossy cranberry-orange glaze with honey, garlic, thyme, and rosemary.

# Ingredients:

For the chicken

01 - 6 bone-in, skin-on chicken thighs, about 2 1/2 lb (1.1 kg)
02 - 1 1/2 teaspoons kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 tablespoon fresh thyme leaves, divided
06 - 1 tablespoon olive oil

For the cranberry-orange glaze

07 - 1 cup (100 g) fresh or frozen cranberries
08 - 1 large orange, zested and juiced, about 1/2 cup juice
09 - 3 tablespoons honey
10 - 1 tablespoon balsamic vinegar
11 - 1 tablespoon Dijon mustard
12 - 2 cloves garlic, minced
13 - 1/3 cup (80 ml) low-sodium chicken broth
14 - 1 teaspoon finely chopped fresh rosemary
15 - 1 tablespoon cold butter or olive oil, optional, for finishing the sauce

For serving

16 - Extra orange zest, fresh thyme, or rosemary for garnish

# Instructions:

01 - Preheat the oven to 400°F. Pat the chicken dry with paper towels and season with salt, pepper, garlic powder, and half of the thyme.
02 - Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken skin-side down and sear for 6-8 minutes, until the skin is golden. Flip and cook 2 minutes more.
03 - In a bowl, whisk the cranberries, orange juice, orange zest, honey, balsamic vinegar, Dijon mustard, minced garlic, chicken broth, rosemary, and remaining thyme.
04 - Turn the chicken skin-side up. Pour the glaze around the chicken, keeping most of it off the skin. Bake for 25-30 minutes, until the thickest part of the chicken reaches 165°F.
05 - Transfer the chicken to a plate and rest for 5-10 minutes. If the sauce is thin, simmer it on the stovetop for 2-4 minutes. Stir in butter or olive oil if using.
06 - Spoon the cranberry-orange glaze over the chicken and garnish with extra orange zest and fresh herbs. Serve hot.

# Good to know:

01 - Fresh or frozen cranberries both work. Frozen cranberries do not need to be thawed.
02 - For boneless thighs, reduce the baking time to about 15-18 minutes after searing.
03 - The glaze thickens as it rests, so do not reduce it until dry.

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