Cranberry Chicken Thighs
This cranberry chicken thighs recipe is a delightful combination of savory chicken and sweet, tangy cranberry sauce, perfect for any occasion.
Equipment
- Mixing Bowl
- Oven-safe Skillet
- Zip-top Bag
Ingredients
Ingredients
- 2 pounds chicken thighs, bone-in and skin-on About 6 pieces
- 2 cups fresh cranberries
- ½ cup cranberry juice
- 2 cloves garlic, minced
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 3 tablespoons light brown sugar
- 2 teaspoons fresh rosemary, chopped
Instructions
- Step 1: In a bowl, combine the minced garlic, paprika, kosher salt, black pepper, olive oil, lemon juice, brown sugar, and chopped rosemary to prepare the marinade.
- Step 2: Place the chicken thighs in a large zip-top bag or a bowl. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal or cover, then let it marinate in the refrigerator for at least 30 minutes.
- Step 3: Preheat your oven to 400°F (200°C).
- Step 4: In a large oven-safe skillet, add the marinated chicken thighs and the fresh cranberries around the chicken.
- Step 5: Pour the cranberry juice over the chicken and cranberries.
- Step 6: Place the skillet in the preheated oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is nicely browned.
- Step 7: Once done, let the chicken rest for a few minutes before serving. Spoon some of the cranberry sauce over the chicken and serve it alongside your favorite sides!
Notes
For extra crispiness, you can sear the chicken thighs in the skillet first for about 5 minutes on each side before baking. Adjust the sweetness by adding more or less brown sugar based on your taste preference.