Glazed Cranberry Chicken Thighs

Single serving of cranberry chicken with mashed potatoes and roasted Brussels sprouts.

5 from 1 vote

Glazed Cranberry Chicken Thighs

Glazed cranberry chicken is a holiday dinner the whole family will love. Dried thyme, sage, and tart cranberries lend an aromatic flavor to juicy chicken thighs roasted to perfection.

Course Main Courses

Cuisine American

Cook Time 1 35

Total Time 1

Servings servings

Calories 346kcal

Author Lisa Bynum

Ingredients

5 tablespoons butter divided, softened
1 ½ teaspoons dried thyme
½ teaspoon salt plus more for seasoning
¼ teaspoon ground black pepper, plus more for seasoning
6 chicken thighs bone-in, skin on
3 tablespoons olive oil
1 cup chopped onion
½ teaspoon dried sage
4 cups chicken broth
2 cups fresh or frozen cranberries
½ cup sugar
2 teaspoons cornstarch mixed with 2 tablespoons water

Instructions

Preheat oven to 425 degrees F.
In a small bowl, combine three tablespoons of butter, one teaspoon of thyme, ½ a teaspoon salt, and ¼ teaspoon of pepper.
Gently lift the chicken skin and rub the mixture evenly under the skin.
Place the chicken on a rimmed baking sheet, skin side up, and brush the top of the chicken thighs with olive oil. Season with additional salt and pepper.
Roast the chicken for 35-45 minutes until the skin is golden brown and the internal temperature on a meat thermometer reaches 165 degrees. Allow the chicken to rest for 15 minutes before serving.
Meanwhile, melt the remaining tablespoon of butter in a large saucepan over medium heat.
Add the onion and sauté, stirring occasionally until translucent, about 8 minutes.
Add the sage and remaining ½ teaspoon thyme. Cook for an additional minute.
Add the broth; simmer uncovered for 10 to 15 minutes. Strain the mixture, discard the solids, and return the strained broth to saucepan.
Add the cranberries and sugar. Bring the broth to a boil and cook until berries burst, about 5 - 8 minutes.
Whisk in the cornstarch mixture and return the glaze to a boil. Cook until slightly thickened, about 1 to 2 minutes more.
Remove the glaze from heat. Season with salt and pepper to taste. Serve over the roasted chicken thighs.

Video

Notes

Storage, freezing, and reheating instructions

Storage. Transfer the leftover chicken dinner to an airtight container within two hours and refrigerate. Consume within four days.

Freezing. Transfer the leftover chicken and glaze to an airtight container or freezer bag. Freeze for up to three months. Thaw before reheating.

Reheating. To prevent the chicken from drying out, preheat the oven to 250 degrees. Reheat the chicken on a baking sheet for 30-45 minutes until heated through. You can also reheat it at 350 degrees for 10 minutes in an air fryer. I don't recommend microwaving, as this can turn the crispy chicken skin rubbery.

Nutrition