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Cranberry Glazed Baked Chicken Thighs
Cranberry glazed chicken thighs oven-baked in one pan with a sweet-tart sauce for a quick weeknight dinner in under 40 minutes.
Cranberry Glazed Chicken Thighs is a savory-sweet poultry dish that pairs tender, bone-in chicken thighs with a glossy glaze of cranberries, brown sugar, citrus juice, and warm aromatics such as garlic and thyme. The recipe balances the rich flavor of dark meat with the bright, tart notes of fruit, creating a well-rounded entrée that requires minimal preparation and oven roasting time. Often served in the cooler months—particularly around late fall and winter holidays—it complements classic seasonal sides like roasted root vegetables, mashed potatoes, or wild rice, making it a versatile option for weeknight dinners or festive gatherings alike.
Cranberry Glazed Baked Chicken Thighs
Made with everyday pantry items and one sheet pan, these chicken thighs deliver maximum flavor without kitchen chaos. Any leftover cranberry glaze holds up in the fridge, so you can drizzle it over grain bowls or sandwiches later in the week.
Prep Time
10 minutes
10 minutes
Cook Time
35 minutes
35 minutes
Total Time
45 minutes
45 minutes
Ingredients
Chicken thighs, bone-in and skin-on, 8 pieces (about 2½ lb)
- Kosher salt, 1 tsp
- Freshly ground black pepper, ½ tsp
- Olive oil, 1 Tbsp
- Whole-berry cranberry sauce, 1 cup
- Fresh (or frozen and thawed) cranberries, 1 cup
- Orange juice, ¼ cup
- Pure maple syrup (or honey), 2 Tbsp
- Balsamic vinegar, 1 Tbsp
- Dijon mustard, 1 Tbsp
- Garlic cloves, minced, 2
- Fresh rosemary, minced, 1 tsp
- Fresh thyme leaves, 1 tsp
- Smoked paprika, ½ tsp
- Onion powder, ½ tsp
- Optional garnishes/enhancers – chopped fresh parsley, 1 Tbsp; grated orange zest, 1 tsp; crushed red-pepper flakes, pinch
Method
Pat the chicken thighs dry with paper towels
- Season both sides of the chicken thighs with salt and pepper
- Preheat the oven to 375 °F
- Pour the cooking oil into a large oven-safe skillet and set it over medium-high heat
- Wait until the oil is shimmering and hot
- Place the chicken thighs skin-side down in the hot skillet
- Sear the chicken thighs until the skin is deep golden and crispy
- Flip the chicken thighs to sear the second side briefly
- Move the skillet with the chicken into the preheated oven
- Bake the chicken thighs for 15 minutes
- Spoon the cranberry sauce into a small saucepan while the chicken bakes
- Add the balsamic vinegar, brown sugar, water, and dried rosemary to the saucepan
- Set the saucepan over medium heat
- Whisk the mixture until the cranberry sauce melts and the glaze is smooth
- Bring the glaze to a gentle simmer
- Let the glaze bubble until it thickens slightly
- Remove the saucepan of glaze from the heat
- Carefully take the skillet out of the oven after the first 15 minutes of baking
- Brush a generous layer of cranberry glaze over each chicken thigh
- Return the skillet to the oven and bake for 5 minutes
- Remove the skillet again and brush on a second coat of glaze
- Set the skillet back in the oven for a final 5 minutes or until the chicken reaches 165 °F internally
- Take the skillet out of the oven and turn off the heat
- Let the chicken thighs rest in the skillet for 5 minutes
- Drizzle any remaining glaze over the chicken before serving
Nutrition (whole recipe)
Calories
2615 kcal Protein
148 g Fat
146 g Carbs
162 g Fiber
10 g Sugar
134 g
2615 kcal Protein
148 g Fat
146 g Carbs
162 g Fiber
10 g Sugar
134 g
Notes
Pat the thighs thoroughly dry and give them a 3-minute sear, skin-side down, in a hot skillet before they hit the sheet pan; that quick render sets you up for crackly skin instead of soggy. For extra depth, whisk a tablespoon of whole-grain mustard or a dash of balsamic into the cranberry mixture—the sharp tang keeps the sweetness in check.
why this recipe
Juicy dark meat bathed in a glossy, ruby-red sauce makes cranberry glazed chicken thighs a memorable centerpiece; the tangy berries melt into sweet aromatics, balancing richness with bright acidity, while a quick sear locks in succulence before a brief roast caramelizes the glaze to irresistible stickiness. The result is a vibrant weeknight dish that feels elegant enough for guests, delivering complex flavor from pantry staples and minimal hands-on time.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute boneless, skinless chicken breasts or thighs for the bone-in, skin-on thighs, and how would that change the cooking time?
Yes—boneless, skinless pieces work, but they cook much faster. After a quick 2-minute sear per side, boneless thighs usually reach 165 °F in about 12-15 minutes at 375 °F, while boneless breasts take roughly 15-18 minutes (depending on thickness). Start checking internal temperature early and apply the glaze once the meat is within 10 minutes of being done so it has time to set without overcooking the chicken.
Can the cranberry glaze be prepared in advance, and what’s the best way to store and reheat it for serving?
Yes—make the glaze up to 5 days ahead, let it cool, then refrigerate it in an airtight jar or container. Rewarm gently in a small saucepan over low heat (or in 20- to 30-second microwave bursts), stirring until fluid; add a splash of water or orange juice if it seems too thick before brushing or drizzling over the chicken.
How do I keep the chicken skin crispy after glazing?
Sear until the skin is well-rendered, then apply only a light coat of glaze in the last 5–7 minutes of roasting so the sugars set without soaking the surface. For extra insurance, slip the pan under a hot broiler for 60 seconds and let the finished thighs rest uncovered on a wire rack, allowing steam to escape instead of re-softening the crust.