Can I use chicken breasts instead of thighs?

Yes. Choose thick boneless breasts, sear them for 4 minutes per side, and finish them in the glaze for about 10 minutes, until they read 165 degrees F. The cranberry glazed chicken stays juicy if you rest the breasts well and spoon extra warm glaze over each serving.

Why is the glaze spooned around the chicken instead of over it?

Sauce poured over the skin before baking steams it soft and slides off into the pan. Glazing around first, then brushing thin layers at the end, keeps the skin crisp and gives the shiny, lacquered finish that makes this dish look festive.

Can I make the cranberry glaze ahead of time?

Yes, and it improves. Make the glaze up to 3 days ahead and refrigerate it in a jar, or freeze it for up to 2 months. Warm it gently until pourable before brushing it over the chicken.

My glaze turned out too tart. How do I fix it?

Add honey one teaspoon at a time and a small pinch of salt. Salt softens sharp acidity better than sugar alone. A teaspoon of butter swirled in at the end also rounds the edges without hiding the cranberry flavor.

What should I serve with cranberry glazed chicken?

Mashed potatoes, buttered rice and roasted vegetables all catch the extra sauce well. For Thanksgiving, serve it next to the turkey with stuffing and gravy, or make it the main event at a smaller table with a green vegetable and warm rolls.

Cranberry Glazed Chicken With Orange And Rosemary

Ingredients

Scale

8 bone-in, skin-on chicken thighs, about 3 pounds
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon olive oil
2 cups fresh or frozen cranberries, about 8 ounces
3/4 cup fresh orange juice
1/3 cup honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped, plus sprigs to serve
1 teaspoon orange zest
1 tablespoon unsalted butter, cold

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Instructions

Heat the oven to 400 degrees F. Pat the chicken thighs very dry with paper towels, then season all over with the salt, pepper, garlic powder and smoked paprika.
Warm the olive oil in a large oven-safe skillet over medium high heat until it shimmers. Sear the thighs skin side down for 7 to 8 minutes, without moving them, until the skin is deep golden and releases easily.
Flip the thighs and cook for 2 minutes on the second side. Transfer to a plate, skin side up, and pour off all but about a tablespoon of fat from the skillet.
Return the skillet to medium heat. Add the minced garlic and chopped rosemary and stir for 30 seconds, until fragrant, scraping up the browned bits.
Add the cranberries, orange juice, honey, balsamic vinegar, Dijon mustard and orange zest. Stir well and bring to a steady simmer.
Simmer for 8 to 10 minutes, stirring now and then, until most berries have burst and the glaze thickly coats the back of a spoon.
Take the skillet off the heat and swirl in the cold butter until glossy. Spoon about two thirds of the glaze into a small bowl and set aside.
Return the chicken to the skillet skin side up, nestling the pieces into the remaining glaze without spooning sauce over the skin. Bake for 12 minutes.
Brush the top of each thigh with a thin layer of the reserved glaze and bake 4 minutes more. Repeat with a second thin layer and bake a final 3 to 4 minutes, until the thickest thigh reads 165 degrees F.
Rest the chicken in the skillet for 5 to 10 minutes. Spoon the last of the reserved glaze over the top, scatter rosemary sprigs and a few fresh cranberries, and serve straight from the pan.

Author: Chef Jordan
Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 2
Calories: 520
Sugar: 26
Sodium: 640
Fat: 28
Saturated Fat: 7
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 32
Fiber: 2
Protein: 34
Cholesterol: 165