Roasted Cranberry Chicken
This cranberry chicken recipe has one little finishing touch that makes such a difference. I roast an orange right alongside the chicken, then squeeze it over the whole skillet before serving. It's a simple step, but it's what makes this dinner one I look forward to making during cranberry season.
This post contains affiliate links.
Cranberry Chicken Recipe
Fresh cranberries have such a short season that I'm always looking for ways to use them beyond the usual holiday recipes. I mean, cranberry sauce is delicious and has its place. But, this is one of those dinners that puts them to work in a totally different way.
I also love how pretty the finished skillet looks on the table. All that color makes it feel right at home during the fall and holiday season.
Why You'll Love this Recipe
You get your main dish and vegetables in one skillet, which makes family dinner a little easier. Just set it on the table and let everyone serve themselves.
It's approachable, even if you don't cook chicken thighs very often. The stovetop sear takes just a few minutes, and the oven handles the rest of the cooking.
It's a nice change from a typical roast chicken dinner. You still get those familiar, cozy dinner vibes, but the finished skillet feels a little more special on the table.
Ingredients
Bone-in chicken thighs: I like skin-on thighs here because they stay juicy while the skin gets golden and crisp. Boneless thighs can work, but they'll cook faster and won't give you quite the same result.
Fresh cranberries: Fresh are my first choice when they're in season, but frozen cranberries work too. There's no need to thaw them before adding them to the skillet. I wouldn't use dried cranberries here since they're sweeter and won't release the same juices as they cook.
Baby potatoes and carrots: Baby potatoes are easy because you can simply halve them. Yukon gold or red potatoes work too, just cut them into similar-sized pieces so everything cooks evenly.
Oranges: You'll use fresh orange in a couple of ways here, so grab whole oranges rather than bottled juice. One provides the zest and juice for the sauce, while the other roasts right alongside the chicken.
Fresh rosemary and honey: Fresh rosemary is my preference, but dried rosemary works in a pinch. Maple syrup is also an easy swap for the honey.
How to Make Cranberry Chicken
There are a few steps here, but don't let that throw you off. We're taking them one at a time, and none of them are complicated.
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe
- Use a few paper towels to dry off the chicken skin, then season both sides with a sprinkle of salt and pepper. Getting rid of that extra moisture helps the skin brown instead of steam.
- Place the chicken skin-side down in the hot skillet. Now, leave it alone for about 5 minutes. Once it has a nice golden sear, it will naturally release itself from the skillet. That's when you'll flip the thighs over and sear the other side. It'll finish cooking in the oven.
- Add the potatoes and carrots right into the skillet with all those good browned bits from the chicken. Let them cook until they start to brown. They don't need to be tender yet. The oven will finish the job.
- Stir in the garlic, then add the orange juice, zest, and honey. Scrape up those browned bits from the bottom as you stir. There's lots of flavor hiding down there!
If your chicken is boneless: Simply check the temperature a bit sooner as it won't need as much time to cook.
- Add in the cranberries and rosemary. There's no need to soften the cranberries first. They'll burst and release their juices as they roast.
- Nestle the chicken back into the skillet, skin-side up, and add the orange halves. Put it back in the oven and let it cook until the chicken is cooked through and the vegetables are tender.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Keep the vegetables similar in size. Halved baby potatoes and 2-inch carrot pieces should cook at about the same rate.
- Use a 12-inch skillet. Giving everything some room helps the chicken and vegetables roast instead of steam.
- Use a meat thermometer to check for doneness. Cook the chicken to 165°F, checking the thickest part of the thigh without touching the bone.
Storing and Freezing
Store leftover cranberry chicken with the vegetables and pan juices in an airtight container in the refrigerator for 3 to 4 days.
For a quick meal, reheat individual portions in the microwave. If you want the chicken skin to crisp back up, warm it in the oven instead.
Freezing: This one is best enjoyed fresh or from the fridge. Freezing can change the texture of the potatoes, and the chicken skin won't stay as crisp once thawed and reheated.
Roasted Chicken Thighs FAQs
You can prep the vegetables, zest and juice the orange, and measure the other ingredients ahead of time. I'd wait to sear and roast the chicken until you're ready to eat so the skin stays nice and crisp.
Yes. Sear the chicken and cook the vegetables in a regular skillet, then transfer everything to a baking dish before roasting. You'll have one extra dish to wash, but the recipe will still work.
If the chicken reaches 165°F before the potatoes are fork tender, transfer the chicken to a plate and return the skillet to the oven for a few more minutes. Keeping the potato pieces similar in size from the start will help them cook evenly.
Serving Suggestions
This cranberry chicken is already a full meal with potatoes and carrots, so you don't need much else. For a bigger dinner, add oven roasted green beans or garlic green beans with brown butter on the side. Both are simple enough to let the cranberry-orange chicken stay the star.
If you make and love this recipe, please leave a 
review below!
It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave comments and questions below!
Roasted Cranberry Chicken
Ingredients
- 4 bone-in chicken thighs skin on
- 1 ½ teaspoons salt divided
- ¾ teaspoon pepper divided
- 1 tablespoon olive oil
- 1 pound baby potatoes halved
- ½ pound baby carrots or 3 medium carrots, peeled and cut into 2-inch pieces
- 3 teaspoons minced garlic (about 3 small cloves)
- 2 oranges 1 zested and juiced, 1 cut in half and set aside
- 1 tablespoon honey or maple syrup
- 1 cup fresh cranberries
- 3 sprigs fresh rosemary plus 2 extra for garnish if desired
Instructions
- Preheat the oven to 400°F. (200°C.) Use paper towels to pat 4 bone-in chicken thighs dry, then season on both sides using 0.75 teaspoons salt and 0.38 teaspoon pepper (reserve remaining salt and pepper for later).
- Heat a 12-inch oven-safe skillet over medium heat, then add 1 tablespoon olive oil. Once oil is hot, add chicken thighs, skin side down, and sear until skin is deep golden and crisp, about 5 minutes.
- Use tongs to turn thighs over and cook for another 2 minutes, then transfer to a plate. **Note: The chicken will not be completely cooked through yet.
- To the same skillet, add 1 pound baby potatoes and ½ pound baby carrots, then season with remaining 0.75 teaspoons salt and 0.38 teaspoon pepper. Cook for 5-7 minutes, stirring occasionally, until they begin to brown. Stir in the 3 teaspoons minced garlic and cook for 30 seconds until fragrant.
- Add 2 oranges, and 1 tablespoon honey, then stir with a wooden spoon to deglaze the pan and scrape up the browned bits. Add 1 cup fresh cranberries and 3 sprigs fresh rosemary.
- Nestle the seared chicken thighs back into the skillet, skin-side up. Tuck the orange halves into the pan, cut sides up, between the chicken and vegetables. Transfer skillet to the oven and roast for 25-30 minutes, until vegetables are fork tender and internal temperature of chicken reaches 165°F. (74°C.).
- Squeeze juice from roasted orange halves over the chicken just before serving for a bright, caramelized citrus finish. Spoon pan juices over top and garnish with extra rosemary if desired.
Notes
Nutrition
Other Chicken Recipes
I'll teach you how to make simple from-scratch recipes, like seasonings, sauces, dinners and even desserts, that make cooking from home less overwhelming and more enjoyable.
My recipes have been featured on publications like South Your Mouth, Fun.com, Her Campus, Mental Floss, and the TastingTable.
Grab kid tested recipes that actually work for busy families who want wholesome meals without the stress!