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Baked Cranberry Rosemary Chicken

A festive, flavorful one-pan chicken dish baked with fresh cranberries, rosemary, garlic, and citrus—perfect for an easy Thanksgiving dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 chicken thighs bone-in, skin-on
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
Cranberry Rosemary Glaze
  • 1.5 cups fresh cranberries
  • 0.33 cup honey or maple syrup
  • 0.25 cup orange juice
  • 0.33 cup chicken broth
  • 4 cloves garlic minced
  • 1 tbsp balsamic vinegar
  • 1 orange zest
  • 3 sprigs rosemary
Garnish
  • 0.25 cup fresh cranberries
  • 2 sprigs rosemary

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and grease a baking dish.
  2. Season chicken thighs with olive oil, salt, pepper, and garlic powder.
  3. Mix cranberries, honey, orange juice, broth, garlic, vinegar, zest, and rosemary in a bowl.
  4. Pour glaze over chicken and scatter cranberries around.
  5. Bake 40–45 minutes or until chicken reaches 165°F.
  6. Broil 2–3 minutes for crispier skin if desired.
  7. Rest 5 minutes, spoon glaze on top, and garnish.

Notes

Adjust sweetness or tartness by altering honey or vinegar. Broil carefully to avoid burning.