Introduction

Crispy, aromatic, and beautifully coated in a glossy cranberry glaze, this Easy Cranberry Baked Chicken Thighs Recipe brings the perfect blend of savory and sweet to your dinner table. The juicy chicken thighs soak up tangy cranberries, warm spices, and a hint of garlic for a comforting meal that works year-round. This Easy Cranberry Baked Chicken Thighs Recipe is ideal for busy nights because everything bakes together effortlessly while filling your kitchen with incredible aroma. You’ll learn how to prepare it perfectly, season it well, bake it evenly, and serve it like a pro.

Why You’ll Love This Recipe

This Easy Cranberry Baked Chicken Thighs Recipe stands out because it delivers huge flavor with minimal effort. The chicken becomes incredibly juicy while the skin turns crisp and golden, creating that irresistible contrast of textures—tender meat under crackling skin. The tart cranberries melt into a sticky, luscious sauce that clings to every bite. You’ll also love how customizable the dish is; you can make it sweeter, spicier, or zestier depending on your taste. Another reason this recipe shines is how quickly it comes together. The prep takes just minutes, and the oven does the hard work for you. It’s a beautiful dinner option for holidays or an everyday meal when you want something special without fuss. Whether you’re pairing it with garlic pasta with bacon or spooning extra cranberry sauce over mashed potatoes, this dish works with any comfort-food vibe you’re craving.

Ingredients

This Easy Cranberry Baked Chicken Thighs Recipe uses simple ingredients, but each one adds an important layer of flavor. You’ll need 8 bone-in, skin-on chicken thighs (about 3 lbs / 1.3 kg), 1 cup (240 ml) cranberry sauce (homemade or canned), and 1 cup (100 g) fresh or frozen whole cranberries for brightness. Add 3 tablespoons (45 ml) olive oil, 3 tablespoons (45 ml) honey for sweetness, and 4 cloves garlic, minced, for aromatic depth. Use 1 teaspoon (3 g) paprika, 1 teaspoon (3 g) dried thyme, 1 teaspoon (3 g) salt, ½ teaspoon (1 g) black pepper, and ½ teaspoon (1 g) onion powder. A splash of 2 tablespoons (30 ml) apple cider vinegar sharpens the sauce and balances the honey. This blend creates a sticky, tangy glaze that coats the chicken beautifully.

Pro Tips

To elevate this Easy Cranberry Baked Chicken Thighs Recipe, start by patting the chicken thighs completely dry with paper towels. This helps the skin crisp up in the oven. Next, mix the cranberry sauce, honey, garlic, and spices together before adding them to the chicken. This ensures every piece gets an even coating rather than patchy flavor. Finally, bake the thighs on a wire rack set over a baking sheet. This simple technique boosts airflow and prevents soggy bottoms, giving you crisp skin from edge to edge. These three tips—drying, blending the glaze first, and using a rack—will guarantee you get restaurant-level results every time.

Instructions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top. This setup helps the chicken cook evenly and keeps the skin crisp. Take a moment to trim excess fat from the chicken thighs if needed.

Step 2

Pat each chicken thigh dry using paper towels. This small step makes a big difference in the final texture. Once dry, place them in a large mixing bowl and drizzle with the olive oil. Rub the oil into every surface so the seasoning sticks well.

Step 3

In a separate bowl, combine cranberry sauce, honey, fresh cranberries, minced garlic, apple cider vinegar, paprika, thyme, onion powder, salt, and pepper. Stir until the mixture forms a thick, glossy glaze. Taste it and adjust the sweetness or acidity based on your preference.

Step 4

Pour the cranberry mixture over the chicken thighs. Use clean hands or tongs to thoroughly coat each piece, making sure the glaze reaches under the skin and into every fold. This gives you maximum flavor in every bite.

Step 5

Arrange the coated chicken thighs on the wire rack, skin-side up. Spoon any leftover cranberry mixture over the top to build more glaze. Make sure the thighs are spaced evenly so they roast properly and brown without steaming.

Step 6

Bake for 35–45 minutes, depending on the size of the thighs. About halfway through, spoon some of the bubbling cranberry sauce from the bottom pan over the chicken for a deeper glossy finish. The skin should look golden and slightly caramelized.

Step 7

Check for doneness using a meat thermometer. The internal temperature should reach 165°F (74°C). If you want extra crispy skin, broil the chicken for 2–3 minutes at the end while watching closely so it doesn’t burn.

Step 8

Let the chicken rest for 5 minutes. This helps the juices settle and makes the glaze cling beautifully. Serve with the extra roasted cranberries and pan sauce spooned over the top.

Variations

This Easy Cranberry Baked Chicken Thighs Recipe works well with several variations. Swap the chicken thighs for boneless, skinless chicken breasts and cut the baking time to about 25 minutes for a leaner option. For a spicy version, add ½ teaspoon crushed red pepper flakes or a splash of chili-garlic sauce to the glaze. You can also turn this into a holiday-themed dish by adding orange zest and replacing honey with maple syrup. If you want a low-sugar version, reduce the honey and rely more on the natural tartness of fresh cranberries.

Storage and Serving

Store leftover Easy Cranberry Baked Chicken Thighs Recipe portions in an airtight container for up to 4 days in the refrigerator. The flavors deepen overnight, making the leftovers delicious. For longer storage, freeze the cooked chicken for up to 3 months and thaw it in the fridge before reheating. Reheat in the oven at 350°F (175°C) to keep the skin crisp. Serve these chicken thighs with buttery mashed potatoes, wild rice pilaf, or roasted vegetables. The cranberry glaze also pairs perfectly with simple sides like garlic butter noodles or even creamy parmesan risotto.

FAQs

1. Can I make this recipe with boneless thighs?
Yes, boneless thighs work well. Reduce the cooking time to 25–30 minutes so they stay tender.

2. Can I use canned cranberry sauce?
Absolutely. Both whole-berry canned cranberry sauce and homemade versions work with this recipe.

3. How do I keep the chicken skin crisp?
Dry the skin thoroughly, bake on a rack, and finish with a short broil for extra crispiness.

4. Can I make this recipe ahead of time?
Yes. You can marinate the chicken in the cranberry mixture for up to 24 hours before baking.

5. What sides pair best with cranberry chicken?
Mashed potatoes, roasted Brussels sprouts, garlic pasta with bacon, or simple rice dishes complement the flavors beautifully.

Conclusion

This Easy Cranberry Baked Chicken Thighs Recipe is comfort food at its finest — tangy, sweet, juicy, and impossibly aromatic. It’s the kind of dish that turns any weeknight into something memorable and makes every bite feel warm and satisfying.