Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 1/2 cup orange marmalade
- 1/2 cup dried cranberries
- 1/4 cup chicken broth (low sodium)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon fresh orange zest
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. Pat the chicken thighs dry thoroughly with paper towels and rub them with the olive oil, then season generously with salt and pepper.
- Step 2: In a small bowl, whisk together the orange marmalade, chicken broth, and orange zest until well combined. Stir in the dried cranberries, ensuring they are coated in the glaze mixture.
- Step 3: Arrange the chicken thighs, skin-side up, in the prepared baking dish. Pour the cranberry-marmalade mixture over the chicken, making sure to brush the skin of each thigh generously with the glaze.
- Step 4: Bake for 30 minutes. Remove the dish from the oven and spoon the melted glaze and accumulated pan juices over the chicken. Return to the oven and bake for an additional 10–15 minutes.
- Step 5: The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is deeply caramelized. Remove the dish from the oven and allow the chicken to rest for 5–10 minutes before serving.
- Step 6: Spoon the warm, softened cranberries and accumulated sauce from the bottom of the dish over the resting chicken thighs and serve immediately.
Notes
- Refrigerate leftover chicken and sauce in separate airtight containers for up to three days, which helps preserve the integrity of the skin.
- To reheat without drying out, warm the thighs on a rack over a foil-lined sheet pan in a 300°F (150°C) oven, drizzling the reserved sauce over them halfway through.
- Balance the rich, sweet-tart glaze by serving these thighs over creamy mascarpone polenta or alongside a vibrant, slightly bitter side like sautéed green beans or lightly dressed arugula.
- For the best caramelization, ensure your chicken skin is completely dry before seasoning, and reserve a small amount of the glaze to brush on only during the final 10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American