Baked Orange Cranberry Chicken Thighs
Mediterranean | One-Pan | Festive & Healthy
Ingredients (Serves 4–6)
Chicken
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6 bone-in or boneless chicken thighs
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1 ½ tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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1 tsp dried rosemary (or thyme)
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1 tbsp olive oil
Sauce
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½ cup freshly squeezed orange juice
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Zest of 1 orange
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2 tbsp olive oil
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3–4 garlic cloves, minced
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1 tbsp Dijon mustard
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1–2 tbsp honey or maple syrup
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1 tbsp balsamic vinegar
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½ tsp cinnamon (optional but delicious!)
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½ tsp chili flakes (optional)
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Salt & pepper to taste
Add-ins
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1 cup fresh or dried cranberries
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½ red onion, sliced
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Fresh rosemary sprigs (optional)
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Orange slices for baking and topping
Instructions
1. Prepare the chicken
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Pat chicken thighs dry.
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Rub with salt, pepper, paprika, garlic powder, rosemary, and olive oil.
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Let marinate 10 minutes (or up to overnight for deeper flavor).
2. Make the orange cranberry sauce
Whisk together in a bowl:
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orange juice
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orange zest
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olive oil
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garlic
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Dijon
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honey/maple
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balsamic
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cinnamon
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chili flakes
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salt + pepper
Taste and adjust — should be sweet, tangy, herby.
3. Assemble
In a baking dish:
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Place seasoned chicken thighs
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Scatter sliced onions
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Add cranberries around the chicken
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Pour the orange sauce over
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Add orange slices on or around the chicken
4. Bake
Bake at 200°C (400°F) for 35–45 minutes, depending on thigh size.
Broil the top for 2–3 minutes for caramelized edges.
The sauce should thicken and become glossy.
5. Serve
Spoon the citrus cranberry glaze over the chicken.
Garnish with:
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fresh rosemary
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extra orange zest
Pairs perfectly with:
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Mediterranean rice pilaf
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Roasted potatoes
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Couscous or quinoa
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Garlic sautéed spinach
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Roasted Brussels sprouts
