Why I Love This Recipe

The glaze is what makes this chicken so memorable. As it bakes, the cranberry sauce, fresh cranberries, orange juice, maple syrup, and balsamic vinegar cook down into a glossy sauce that’s sweet, tangy, and perfect for spooning over every bite. Searing the chicken first gives the skin a beautiful golden crust, while garlic, Dijon, and fresh thyme balance the sweetness with plenty of savory flavor. It feels elegant enough for a holiday table but is simple enough to make on a regular weeknight, which is exactly why I keep coming back to it.

Enjoying The Leftovers

The leftover chicken is just as delicious the next day. Serve it over mashed potatoes, wild rice, or roasted vegetables, or shred the chicken and spoon the extra glaze over grain bowls or salads for an easy lunch.

Storing

Store the chicken and glaze together in an airtight container in the refrigerator for up to 4 days. The glaze thickens as it chills and becomes even more flavorful overnight.

Reheating

Warm the chicken gently in a 325°F oven or microwave until heated through. Spoon the glaze over the chicken as it reheats to keep it juicy, and add a splash of chicken broth or orange juice if you’d like to loosen the sauce.

A close up shot of a casserole dish with cranberry orange chicken bake in a glaze.
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Cranberry Orange Glazed Chicken Bake

This Cranberry Orange Glazed Chicken Bake features crispy chicken thighs baked in a sweet and tangy glaze made with cranberry sauce, fresh cranberries, orange juice, maple syrup, balsamic vinegar, and fresh thyme. It's an easy, holiday-inspired dinner that's perfect for family meals, entertaining, or cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
US M
Servings 6

Ingredients

For the chicken
  • 6 bone-in chicken thighs, skin-on
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the orange cranberry glaze
  • 1 cup store-bought jellied cranberry sauce
  • 1/2 cup fresh cranberries
  • Juice of 1 orange
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1/2 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme
US – M

Instructions

  • Preheat oven to 400°F. Pat the chicken thighs very dry and season with salt, pepper, garlic powder, and onion powder.Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 8 minutes, until the skin is golden and crisp. Flip and sear the other side for about 2 minutes. Transfer the chicken to a baking dish, skin-side up.
  • In a bowl, whisk together the cranberry sauce, fresh cranberries, orange juice, maple syrup, balsamic vinegar, Dijon mustard, garlic, and thyme.
  • Pour the glaze over the chicken. Use a brush to coat the tops evenly, then let the excess settle into the bottom of the dish so the chicken is sitting in the glaze.
  • Bake uncovered for 25 to 35 minutes, depending on the size of the thighs, until the chicken reaches an internal temperature of 165°F.
  • Brush the chicken one more time with the juices from the bottom of the baking dish, then serve immediately with your favorite veggies.

Equipment

9×13 baking dish
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 465kcal | Carbohydrates: 27g | Protein: 24g | Fat: 29g | Fiber: 1g