Why You’ll Love This Cranberry Orange Chicken
This delightful dish is a perfect blend of sweet and tangy flavors. Here are a few reasons why you’ll appreciate it:
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Quick and Easy: This recipe comes together in just over an hour, making it a great choice for busy weeknight dinners.
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Perfect for Beginners: With clear steps and simple techniques, even novice cooks can make this delicious meal with confidence.
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Ideal for the Whole Family: The balance of flavors appeals to both kids and adults, making it a great crowd-pleaser.
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Versatile and Customizable: You can adjust the sweetness or spice level to suit your taste, ensuring everyone at the table enjoys it.
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Economical: Using chicken thighs and seasonal ingredients keeps costs down, making this dish budget-friendly.
The Necessary Ingredients
To make this delicious Cranberry Orange Chicken, you’ll need the following ingredients:
- 6–8 bone-in, skin-on chicken thighs (~3 lb)
- 1½–2 tsp kosher salt
- ¾ tsp black pepper
- 1–2 tbsp olive oil
- 1½ cups fresh cranberries or 1 cup whole-berry cranberry sauce
- ¾ cup orange juice (freshly squeezed)
- 1 tbsp orange zest
- 3–4 tbsp honey or brown sugar (to taste)
- 1½ tbsp balsamic vinegar or red wine vinegar
- 1 tbsp Dijon mustard
- 3 garlic cloves, minced
- 1 tsp fresh rosemary (minced) or ½ tsp dried
- 1 tsp fresh thyme (minced) or ½ tsp dried
- ¼ tsp red pepper flakes (optional)**
Garnish:
- Orange slices
- Fresh herbs
- Extra orange zest
Notes and Substitutions on Ingredients:
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Fresh Cranberries: If fresh cranberries are unavailable, you can use canned or frozen whole-berry cranberry sauce. The flavor will be slightly different, but it will still create a delicious dish.
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Honey vs. Brown Sugar: Both sweeteners work well in this recipe. Honey adds a floral note, while brown sugar lends a deeper caramel flavor. Feel free to adjust based on what you have on hand.
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Herbs: Fresh herbs enhance the dish’s flavor, but if you only have dried herbs, they can be used. Just use about one-third the amount, as dried herbs are more concentrated.
How to Prepare the Cranberry Orange Chicken Step by Step
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Prepare the Chicken: Pat the chicken thighs dry and season them generously with kosher salt and black pepper. Let them rest for 10–15 minutes to absorb the flavors.
Pro Tip: Drying the chicken skin before cooking helps it crisp up nicely in the oven.
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Make the Glaze: In a medium saucepan, combine the cranberries, orange juice, orange zest, honey, vinegar, Dijon mustard, minced garlic, rosemary, thyme, and red pepper flakes (if using). Bring to a gentle simmer over medium heat and cook for 6–8 minutes, until the cranberries have burst and the mixture has thickened to a syrupy consistency. Taste and adjust the sweetness or tartness as needed.
Pro Tip: Use freshly squeezed orange juice for the best flavor. The freshness really makes a difference!
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Optional Searing: For extra flavor, you can sear the chicken skin-side down in a hot oven-safe skillet with olive oil for 2–3 minutes until browned. This step adds a wonderful depth to the chicken’s flavor.
Pro Tip: Don’t overcrowd the skillet; cook in batches if necessary to achieve a nice sear.
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Bake the Chicken: Brush the chicken thighs generously with the cranberry orange glaze and tuck in a few orange slices around them. Bake in a preheated oven at 220°C (425°F) for 20 minutes.
Pro Tip: Keep an eye on the chicken to avoid overcooking, as oven temperatures can vary.
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Baste and Continue Baking: After 20 minutes, baste the chicken with more glaze and return it to the oven for an additional 10–15 minutes. The chicken is ready when it reaches an internal temperature of 74–79°C (170–175°F).
Pro Tip: Using a meat thermometer ensures your chicken is perfectly cooked without guesswork.
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Broil for Extra Caramelization: If you desire a caramelized glaze, broil the chicken for 1–2 minutes at the end of cooking. Watch closely to prevent burning.
Pro Tip: Move the oven rack closer to the broiler for quicker results, but don’t walk away!
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Rest and Serve: Remove the chicken from the oven and let it rest for 5–8 minutes. Spoon the pan juices over the chicken and garnish with additional orange zest and fresh herbs. Serve warm.
Pro Tip: Resting the chicken allows juices to redistribute, ensuring the meat remains tender and juicy.
Serving Suggestions
Perfect Pairings
- Side Dishes: Mashed potatoes, roasted vegetables, or a simple green salad complement the dish well.
- Drinks: Pair with a light white wine or a sparkling beverage for a refreshing contrast to the rich flavors.
Occasions
- Weeknight Dinner: Easy enough for a family meal, yet fancy enough for company.
- Special Celebrations: The vibrant colors and flavors make it perfect for festive gatherings and holiday dinners.
Serving Tips
- Arrange the chicken on a large platter with the pan juices drizzled over, and top with fresh orange slices and herbs for an appealing presentation.
- For extra elegance, serve alongside a colorful salad or a grain dish like quinoa or couscous.
Storage and Reheating Tips
Refrigerated
- Duration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Container: Use glass or BPA-free plastic containers for safe storage.
Freezed
- Duration: Freezing is an excellent option. Store in a freezer-safe container for up to 3 months.
- Packaging: Wrap the chicken tightly in foil before placing it in a container to prevent freezer burn.
Reheating
- Best Method: Reheat in the oven at 180°C (350°F) until warmed through for the best texture. You can also use the microwave, but be aware it may make the chicken less crispy.
Guaranteed Success Tips
- Use a Meat Thermometer: This ensures that your chicken is perfectly cooked, avoiding dryness or undercooking.
- Do Not Skip the Resting Time: Allowing the chicken to rest after cooking retains its juices for a tender bite.
- Adjust the Sweetness: Taste the glaze before baking and adjust as needed to suit your palate.
Recipe Variations
- For a Spicy Version: Add 1 teaspoon of Espelette pepper or cayenne pepper to the glaze for a touch of heat.
- For a Vegan Version: Replace the chicken with roasted chickpeas or tofu marinated in the glaze for a satisfying plant-based alternative.
- For a Fruity Twist: Incorporate diced apples or pears into the glaze for additional sweetness and texture.
Frequently Asked Questions (FAQ)
Q: Can I use boneless chicken thighs instead of bone-in?
A: Yes, boneless thighs will work, but you need to reduce the cooking time since they cook faster.
Q: What should I do if I can’t find fresh cranberries?
A: If fresh cranberries are unavailable, using store-bought cranberry sauce is an acceptable substitute; just adjust the sweetness in the glaze accordingly.
Q: How do I know when the chicken is done without a thermometer?
A: The juices should run clear, and the meat should no longer be pink at the bone. However, using a thermometer is the most reliable method.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the glaze and marinate the chicken up to 24 hours in advance. When ready, just bake as directed.
Q: What is the best way to peel garlic?
A: Smash the garlic clove with the flat side of a knife; the skin should slip off easily!
Q: Can I add other herbs to the glaze?
A: Yes! Feel free to experiment with herbs like thyme, sage, or parsley for a unique flavor profile.
Q: How should I serve this chicken?
A: Cranberry Orange Chicken is excellent on its own or served with rice, couscous, or a green salad for a complete meal. Enjoy!
Cranberry Orange Chicken
Ingredients Â
Main Ingredients
- 6–8 pieces bone-in, skin-on chicken thighs (~3 lb)
- 1½–2 tsp kosher salt
- ¾ tsp black pepper
- 1–2 tbsp olive oil
- 1½ cups fresh cranberries or 1 cup whole-berry cranberry sauce Use fresh for the best flavor.
- ¾ cup orange juice Freshly squeezed preferred.
- 1 tbsp orange zest
- 3–4 tbsp honey or brown sugar To taste.
- 1½ tbsp balsamic vinegar or red wine vinegar
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, minced or ½ tsp dried
- 1 tsp fresh thyme, minced or ½ tsp dried
- ¼ tsp red pepper flakes Optional.
Garnish
- Orange slices
- Fresh herbs
- Extra orange zest
InstructionsÂ
Preparation
- Pat the chicken thighs dry and season them generously with kosher salt and black pepper. Let them rest for 10–15 minutes.
- In a medium saucepan, combine the cranberries, orange juice, orange zest, honey, vinegar, Dijon mustard, minced garlic, rosemary, thyme, and red pepper flakes (if using). Bring to a gentle simmer and cook for 6–8 minutes until the cranberries have burst and thickened.
- Optional: Sear the chicken skin-side down in a hot skillet with olive oil for 2–3 minutes until browned.
Baking
- Brush the chicken thighs with the glazing and tuck orange slices around them. Bake in a preheated oven at 425°F for 20 minutes.
- Baste the chicken with more glaze and return to the oven for an additional 10–15 minutes until the chicken reaches an internal temperature of 170–175°F.
- If desired, broil for 1–2 minutes for extra caramelization, watching closely to prevent burning.
- Let the chicken rest for 5–8 minutes, then garnish with additional orange zest and fresh herbs before serving.