Orange Cranberry Chicken Thighs
A delicious and simple dish that transforms chicken thighs with a sweet and savory orange-cranberry glaze, perfect for any occasion.
Ingrédients
Main Ingredients
- 4 pieces chicken thighs
- 1 cup orange juice
- 1/2 cup cranberry sauce
- 2 tablespoons olive oil Can substitute with coconut oil or avocado oil.
- 1 teaspoon salt Can use low-sodium alternatives.
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
Instructions
Preparation
- Start by gathering all your ingredients for the Orange Cranberry Chicken Thighs.
- Rinse the chicken thighs under cool water and pat them dry with paper towels.
Marinade Calculation
- In a medium bowl, whisk together the orange juice, cranberry sauce, olive oil, salt, black pepper, and chopped rosemary.
- Ensure the mixture is well-combined.
Marinating
- Place the chicken thighs in a baking dish and pour the marinade over them, ensuring each thigh is well-coated.
- If possible, marinate the chicken for 30 minutes.
Cooking
- Preheat your oven to 375°F (190°C).
- Once preheated, place the baking dish in the oven and bake for 45 minutes.
- Baste the chicken with the drippings 15 minutes before it's done.
- After baking, let the chicken rest for 5 minutes before serving.
Serving
- Slice, serve, and enjoy! Garnish with additional rosemary if desired.
Notes
To store leftovers, allow the chicken to cool and keep in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chicken wrapped tightly for up to three months.