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Baked Orange Cranberry Chicken Thighs

Baked Orange Cranberry Chicken Thighs for a Sweet Twist

Baked Orange Cranberry Chicken Thighs combine succulent chicken with the bright sweetness of oranges and tartness of cranberries for a delightful dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on Chicken Thighs Use for maximum flavor and juiciness.
For the Sauce
  • 1 cup Fresh or Frozen Cranberries Adds a tart pop of color.
  • 1 large Orange Zest and juice required.
  • 1/4 cup Honey Sweetens the dish.
  • 2 tablespoons Olive Oil Keeps chicken moist while baking.
For Seasoning
  • 1 teaspoon Salt Adjust according to preference.
  • 1/2 teaspoon Black Pepper Freshly cracked.
  • 1 teaspoon Garlic Powder Can swap in fresh garlic.
  • 1 teaspoon Onion Powder Fresh onion is a solid alternative.
For Herbs
  • 1 teaspoon Dried or Fresh Rosemary Brings earthiness and aroma.
  • 1 teaspoon Dried or Fresh Thyme Enhances flavor complexity.

Equipment

  • Oven
  • baking dish
  • Mixing Bowl
  • whisk
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather your ingredients.
  2. In a large mixing bowl, combine orange juice, zest, honey, olive oil, salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Whisk until well blended.
  3. Coat chicken thighs generously in the sauce making sure every inch is covered. Set aside remaining sauce.
  4. Arrange coated chicken thighs skin-side up in a baking dish, scatter cranberries around them.
  5. Bake for 35-45 minutes until internal temperature reaches 165°F (75°C) and skin is golden brown.
  6. For extra crispy skin, broil for an additional 2-3 minutes, watching closely.
  7. Let chicken rest for 5-10 minutes after baking to allow juices to redistribute.
  8. Serve with wild rice or salad, drizzling any remaining pan juices over the chicken.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 14gProtein: 23gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 450mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 400IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Consider marinating the chicken overnight for enhanced taste.

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