Orange Cranberry Chicken
Indulge in the fusion of sweet and tangy with our Orange Cranberry Chicken. A blend of fresh cranberries, zesty oranges and succulent chicken.
Servings: 4
Calories: 498kcal
Ingredients
- 4-5 chicken thighs with skin bone-in
- ½ cup Cranberries fresh
- 1 tablespoon Honey
- 1 tablespoon Olive Oil
Marinade:
- 1/4 cup Cranberries fresh
- 1 tablespoon Brown Sugar
- 2 tablespoons Olive Oil
- 2 tablespoons Honey
- 1 tablespoon Balsamic Vinegar
- 2 cloves Garlic minced
- 1 large Orange zested and juiced
- 1/4 teaspoon Salt
- Pepper to taste
Instructions
- Preheat oven to 375 F.
- Place all the marinade ingredients into a food processor; cranberries, brown sugar, olive oil, honey, balsamic vinegar, minced garlic, juice of one orange, salt and pepper. Blend all the ingredients until combined and you have a liquid marinade.
- Add the chicken to a lightly greased roasting pan or glass dish, a 8x8 inch pan is enough. Pour the marinade over the chicken.
- Add the remaining 1/2 cup of cranberries to the pan, spread them out evenly.
- Bake the chicken for 30-35 minutes or until fully cooked through. Mix one tablespoon of honey with one tablespoon of olive oil. Carefully remove the pan from the oven and brush mixture over the chicken.
- Broil for 2-3 minutes, or until the skin on the chicken is crispy. Watch it closely so as not to burn it.
- Garnish with fresh orange zest, orange slices and fresh cranberries.
- Serve the chicken warm over rice or mashed potatoes, along with steamed veggies.
Notes
Storage and Reheating Instructions:
How to Store Orange Cranberry Chicken:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen, making it even more delicious the next day.How to Reheat Orange Cranberry Chicken:
To reheat, simply place the desired portion in the microwave or oven until warmed through. A quick tip: add a splash of orange juice or chicken broth before reheating to maintain that delightful moisture.Helpful Tips & Substitutions
Can This Be Frozen?
- Freezing Tips: Allow the dish to cool completely before transferring it to a freezer-safe container. Ensure it's tightly sealed to prevent freezer burn. It can be stored in the freezer for up to 2 months.
- Thawing and Reheating: Thaw in the refrigerator overnight and follow the reheating instructions mentioned earlier for a scrumptious meal that tastes as fresh as the day you made it.
Can This Be Made Ahead of Time?
- Marinating Ahead: You can marinate the chicken for up to 24 hours before cooking. The longer it marinates, the more infused the flavors become.
- Time-Saving Tip: Prep the marinade and chicken the night before, so all you have to do on the day is pop it in the oven. It's a game-changer for those hectic evenings when you crave a homemade meal without the stress.
Substitutions & Variations:
- Chicken Varieties: While bone-in, skin-on chicken thighs are our go-to for this recipe, you can experiment with other cuts like drumsticks or boneless thighs for a different texture.
- Sweeteners: Feel free to swap honey with maple syrup or agave for a unique twist. Adjust the quantity based on your preferred sweetness level.
- Herb Infusion: Add a dash of rosemary or thyme to the marinade for an herby aroma that complements the fruity notes.
Helpful Cooking Notes:
- Food Processor Magic: A food processor is your best friend for creating a seamless marinade. It ensures all the ingredients blend harmoniously, creating a luscious liquid gold.
- Crispy Skin Alert: Keep a close eye during the broiling stage to achieve that perfect crispy skin without any unwanted burnt surprises. A minute or two can make all the difference.
- Garnish Galore: Don't skimp on the garnishes. Fresh orange zest, slices, and cranberries add a pop of color and a burst of freshness, elevating the dish to a restaurant-worthy masterpiece.