Baked Cranberry Chicken Thighs

I love how beautiful this dish looks plated and served family style. It’s great for any night of the week and it looks extra pretty on a holiday table!


Makes 4-6 servings


  • 1 cup fresh cranberries
  • 1/4 cup brown sugar
  • 1 Tbs water
  • 6 chicken thighs
  • 6 garlic cloves, minced or pressed
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1/3 cup olive oil
  • 1 medium yellow onion, chopped
  • Juice from 1/2 lemon
  • 1/2 cup chicken broth 
  • Rosemary sprigs for garnish, optional


  1. In a small bowl, mix the cranberries, brown sugar, and water. Set aside for at least 30 minutes before using.
  2. Pat the chicken thighs dry and season with salt, pepper, and dried rosemary.
  3. In a large bowl, add the olive oil, garlic, and onions, and give it a good stir. Add in the chicken and stir to combine. Let it sit for at least 10 minutes.
  4. Preheat the oven to 425°F.
  5. Heat butter in a large skillet over medium-high heat. Add the chicken and cook until just browned, about 5 minutes. Flip and cook for another 2 to 3 minutes until lightly browned on the other side.
  6. Transfer chicken, extra marinade, lemon juice, broth, and the cranberries. Bake for 35 to 40 minutes, until cooked through.
  7. Remove from the oven and serve with rice or couscous. Garnish with rosemary sprigs and lemon wedges.
  8. Enjoy!

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