Cranberry Orange Glazed Chicken - Easy Holiday Main

This Cranberry Orange Glazed Chicken is a vibrant, elegant, and simple-to-prepare main course perfect for any holiday gathering. It combines the tartness of cranberries with the bright zest of orange in a sticky, savory-sweet glaze, promising to impress with minimal fuss.

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Prep Time 20

Cook Time 40

Resting Time 10

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Holiday

Ingredients Equipment Method Notes

Ingredients

Chicken

2-3 pounds boneless, skinless chicken thighs about 6-8 thighs, or a whole cut-up chicken
to taste Salt
to taste Freshly ground black pepper

For the Glaze

1 bag fresh or frozen cranberries 12-ounce
1/2 cup fresh orange juice from 1-2 oranges
1/4 cup brown sugar packed
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon orange zest from 1 orange
1/2 teaspoon ground ginger
Pinch red pepper flakes optional, for a hint of heat

For Sautéing

1 tablespoon olive oil
1 small yellow onion finely chopped
2 cloves garlic minced

Garnish (Optional)

Fresh rosemary sprigs
Fresh orange slices or supremes
Chopped fresh parsley

Equipment

Medium saucepan
Large Oven-Safe Skillet (e.g., Cast Iron) or 9x13 inch Baking Dish
Meat Thermometer
Potato Masher (optional)

Method

In a medium saucepan, combine the cranberries (5), fresh orange juice (6), brown sugar (7), apple cider vinegar (8), Dijon mustard (9), orange zest (10), ground ginger (11), and red pepper flakes (12, if using). Bring to a simmer over medium heat, stirring occasionally. Reduce heat and let it gently simmer for 10-15 minutes until cranberries burst and sauce thickens. Gently crush some cranberries. Remove from heat and set aside.
1 bag fresh or frozen cranberries, 1/2 cup fresh orange juice, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon orange zest, 1/2 teaspoon ground ginger, Pinch red pepper flakes
Preheat your oven to 400°F (200°C). Pat the chicken pieces (1) dry with paper towels. Season generously with salt (2) and black pepper (3) on both sides.
2-3 pounds boneless, skinless chicken thighs, to taste Salt, to taste Freshly ground black pepper
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add olive oil (14). Sear chicken pieces (1) skin-side down (if skin-on) or presentation-side down for 3-4 minutes until golden brown. Flip and sear on the other side for 2-3 minutes. (If using boneless, skinless thighs, you can skip searing and place directly into a baking dish).
2-3 pounds boneless, skinless chicken thighs, 1 tablespoon olive oil
If searing in a skillet, remove chicken and set aside. Add chopped yellow onion (15) to the same skillet and sauté for 3-5 minutes until softened. Add minced garlic (16) and cook for an additional minute until fragrant.
1 small yellow onion, 2 cloves garlic
If using chicken thighs and skipping the sear, place the seasoned chicken (1) in a 9x13 inch baking dish. Spread the sautéed onions (15) and garlic (16) (if using) around the chicken. Pour about half of the cranberry orange glaze evenly over the chicken. Bake for 30-40 minutes, or until internal temperature reaches 165°F (74°C).
2-3 pounds boneless, skinless chicken thighs, 1 small yellow onion, 2 cloves garlic
During the last 10-15 minutes of baking, brush the chicken with another generous layer of the remaining cranberry orange glaze. Optionally, briefly broil for a deeper char, watching carefully.
Remove chicken from oven and let rest for 5-10 minutes. Garnish with fresh rosemary (18), orange slices (19), or chopped parsley (20) if desired.
Fresh rosemary sprigs, Fresh orange slices or supremes, Chopped fresh parsley

Notes

Always pat chicken dry for better browning. Taste the glaze and adjust sweetness/tartness as desired. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Resting the chicken is crucial for juiciness.