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    Home » MEALS

    Easy Roasted Cranberry Chicken

    Published: Nov 24, 2022 by Rebecca Taig · This post may contain affiliate links · 2 Comments

    Jump to Recipe Pin Recipe Print Recipe

    This Easy Roasted Cranberry Chicken recipe has crispy, tender chicken thighs seasoned with fresh herbs and tangy cranberries. Simple yet elegant to serve, these cranberry chicken thighs are sure to impress your guests!

    Large white skillet with chicken, cranberries, potatoes, carrots, and parsnips.

    It's that time of year again when the fresh poultry herbs and cranberries hit the grocery stores for both Thanksgiving and Christmas. After the holidays there always seems to be at least one leftover bag of cranberries and an extra pack of herbs in our refrigerator, and making this roasted cranberry chicken recipe is the perfect way to use them up. With minimal ingredients, this super simple recipe is a great option to segway into something different when you're sick of Thanksgiving leftovers. Although I question if that is even a thing.

    Why is the recipe so great?

    It may look intimating but trust me, this is such an easy recipe to make, one the whole family will enjoy. Tender juicy chicken thighs seasoned with fresh herbs, paired with root vegetables and tart cranberries, this recipe is one the whole family will love. The best part is that it takes place in 1 skillet, yay for easy cleanup, and you have a complete meal all prepared at once.

    Looking for more healthy post-holiday meals? Check out my chicken pot pie with biscuits, orange chicken, chicken lettuce wraps, and yellow chicken curry.

    If you are in need of a homemade cranberry sauce, I have a great one! Check out my maple red wine cranberry sauce.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Food Safety and Preparation
    • FAQ
    • Recipe
    • Reviews

    Ingredients

    Ingredients for cranberry roasted chicken.
    • Skin-on chicken thighs or breasts: Chicken thighs are more flavorful, but chicken breasts will work just fine.
    • Olive oil: Olive oil is used to marinate the chicken and sau·té the vegetables. You can also divide the olive oil in half and use butter for extra flavor.
    • Fresh thyme and fresh rosemary: Fresh herbs produce the best flavor, but dried herbs can be used instead. Make sure to use less dried herbs, dividing by ⅓.
    • Minced garlic: Gives the chicken and vegetables an incredible flavor.
    • Lemon juice and zest: Fresh lemon juice and zest are preferred.
    • Salt and black pepper to taste: Season to your liking.
    • Baby potatoes: The potatoes give depth to the meal.
    • Carrots and Parsnips: I love the combination of the two vegetables.
    • White wine or chicken broth: Dry white wine helps deglaze the pan and give the vegetables and nice tangy flavor.
    • Cranberries: They add brightness and flavor. Fresh cranberries are recommended, but you can use frozen ones too.
    • Maple syrup or brown sugar: Maple syrup helps to slightly sweeten the tart cranberries.
    • Balsamic vinegar: The acid that provides a bit of the tang, which pairs well with the maple.

    Instructions

    Small bowl of cranberries with a hand holding the side of the bowl.

    Preheat the oven to 425°F.

    In a small mixing bowl, toss together the cranberries, maple syrup, and balsamic vinegar. Allow the cranberry mixture to sit in the refrigerator to marinate while making the chicken.

    White rectangular skillet, with chicken thighs and herbs.

    Mince the fresh herbs and place them in a small bowl.

    Rub both sides of the chicken and under the skin, with 2 tablespoons olive oil, thyme, rosemary, garlic, and lemon zest. Season both sides with salt and pepper.

    Large white skillet with four chicken thighs.

    Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken skin side down, and sear until golden, about 5 minutes. Do not be tempted to move the chicken during those 5 minutes in order to get perfectly crispy skin. Set a timer.

    While the chicken is searing, peel and chop your vegetables.

    Large white skillet with four chicken thighs seared.

    Flip and cook for more 5 minutes. Remove the chicken from the skillet with thongs, placing them on a clean plate. The chicken should be golden brown. Set the plate aside.

    *If using chicken breast, you may not have enough fat in the pan, therefore add an additional two tablespoons of oil or melt butter in the pan, prior to adding the vegetables.*

    A large white skillet with potatoes, carrots, and parsnips.

    Add the potatoes, carrots, and parsnip. Sprinkle a pinch of salt and pepper over the top of the vegetables. Cook, stirring often until slightly softened, about 5 minutes. Set another timer.

    Large white skillet with potatoes, carrots, parsnips, and white wine being poured over the vegetables.

    Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly.

    A large white skillet with potatoes, carrots, and parsnips, with chicken thighs seared on top.

    Remove the skillet from the heat and nestle the chicken into the vegetables. Squeeze the half lemon over the top of the chicken and vegetables.

    Sprinkle the cranberries evenly over the chicken.

    A large white skillet with potatoes, carrots, parsnips, and chicken thighs with cranberries on top.

    Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the chicken is cooked through measuring at 165°F and the potatoes are tender. Chicken juices should run clear. The exact cooking time will depend on the type of chicken used, as chicken breasts cook more quickly than thighs.

    Remove the chicken and allow it to rest in the pan for at least 5 minutes before serving.

    A large white skillet with with potatoes, carrots, and parsnsips with chicken thighs, rosemary, and cranberries.

    Substitutions

    • Chicken - instead of chicken thighs, you can use bone-in chicken breast. Boneless skinless chicken breasts or skinless chicken thighs can be used as well, but make sure to watch the searing and baking time as the less fatty meats will cook a lot faster.
    • Maple Syrup - maple syrup can also be replaced with honey, coconut sugar, or brown sugar.
    • Vegetables - the parsnip can be substituted for an extra carrot. You could also use sweet potatoes instead of tri-colored baby potatoes, acorn squash, or mushrooms.
    • Wine - to keep this recipe alcohol-free, try using chicken stock instead of wine.
    • Olive Oil - instead of 4 tablespoons of olive oil, use 2 tablespoons of olive oil and 2 tablespoons of butter for extra flavor.
    • Skillet - If you do not have a cast iron skillet, you can make the chicken and vegetables in a large frying pan as directed, and then transfer everything to a casserole dish to roast.

    Storage

    Place chicken together with the vegetables in an airtight container, in the refrigerator for up to 4 days.

    A close up picture of chicken thighs with potatoes, carrot, parsnips, and cranberries on top.

    Food Safety and Preparation

    • Cook the chicken to a minimum internal temperature of 165 °F (74 °C). Use a meat thermometer for accuracy.
    • Do not use the same utensils on cooked food, that previously touched raw meat.
    • Wash hands after touching raw meat.
    • Be very careful with the oil in the skillet. It does tend to splatter on the stovetop, please be aware.
    • Use oils with a high smoking point such as olive oil or avocado oil to avoid harmful compounds.
    • Use an oven mitt or two when handling the skillet at all times.

    FAQ

    Can I use chicken breasts instead of chicken thighs?

    Yes, chicken breasts can easily be substituted for chicken thighs. The cook time however may vary slightly with the less fatty meat.

    Can I use dried cranberries instead of fresh cranberries?

    Dried cranberries will not produce the same texture and flavor, therefore are not recommended to be used as a substitute.

    Should you pre-cook cranberries before baking or roasting?

    The cranberries will cook through and soften once in the oven, therefore you do not have to cook them prior to baking or roasting.

    Can I use cranberry sauce instead?

    If using premade cranberry sauce, skip the cranberries altogether in the oven, and add a tablespoon of sauce per chicken thigh once plated. This is a much sweeter option.

    Recipe

    Easy Roasted Cranberry Chicken

    Recipe Author : Rebecca Taig
    Diet :Gluten Free
    This Easy Roasted Cranberry Chicken recipe has crispy, tender chicken thighs seasoned with fresh herbs and tangy cranberries. Simple yet elegant to serve, these cranberry chicken thighs are sure to impress your guests!
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American
    Prep Time 35 mins
    Cook Time 20 mins
    Total Time 55 mins
    Servings 4 people
    Calories 673 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 4 chicken thighs, bone-in, and skin-on
    • ¼ cup olive oil, divided
    • 1 tablespoon fresh thyme
    • 2 teaspoons fresh rosemary
    • 2 teaspoons minced garlic
    • ½ lemon, zest + juice 
    • salt and pepper, to taste
    • 1 pound tri-colored baby potatoes, halved
    • 2 carrots, chopped
    • 1 parsnip, chopped
    • 1 cup white wine, or chicken broth
    • 1½ cups cranberries
    • 2 tablespoons maple syrup or brown sugar
    • 2 tablespoons balsamic vinegar

    Instructions
     

    • Preheat the oven to 425°F.
      In a small mixing bowl, toss together the cranberries, maple syrup or brown sugar, and balsamic vinegar. Allow the cranberry mixture to sit in the refrigerator to marinate while making the chicken.
    • Mince the fresh herbs and place them in a small bowl.
      Rub both sides of the chicken and under the skin, with 2 tablespoons olive oil, mined thyme, rosemary, garlic, and lemon zest. Season both sides with salt and pepper to your liking.
    • Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken skin side down, and sear until golden, about 5 minutes. Do not be tempted to move the chicken during those 5 minutes in order to get perfectly crispy skin. Set a timer.
      While the chicken is searing, peel and chop your vegetables.
    • Flip and cook for more 5 minutes. Remove the chicken from the skillet with thongs, placing them on a clean plate. The chicken should be golden brown. Set the plate aside.
      *If using chicken breast, you may not have enough fat in the pan, therefore add an additional two tablespoons of oil or melt butter in the pan, prior to adding the vegetables.*
    • Add the potatoes, carrots, and parsnip. Sprinkle a pinch of salt and pepper over the top of the vegetables. Cook, stirring often until slightly softened, about 5 minutes. Set another timer.
    • Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly.
    • Remove the skillet from the heat and nestle the chicken into the vegetables. Squeeze the half lemon over the top of the chicken and vegetables.
      Sprinkle the cranberries evenly over the chicken.
    • Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the chicken is cooked through measuring at 165°F and the potatoes are tender. Chicken juices should run clear. The exact cooking time will depend on the type of chicken used, as chicken breasts cook more quickly than thighs.
      Remove the chicken and allow it to rest in the pan for at least 5 minutes before serving.

    Notes

    Can I use chicken breasts instead of chicken thighs?
    Yes, chicken breasts can easily be substituted for chicken thighs. The cook time however may vary slightly with the less fatty meat.
    Can I use dried cranberries instead of fresh cranberries?
    Dried cranberries will not produce the same texture and flavor, therefore are not recommended to be used as a substitute.
    Use a timer
    Throughout the steps setting a timer between steps will help keep you on track.

    Nutrition

    Serving: 1chickenCalories: 673kcalCarbohydrates: 46gProtein: 27gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 142mgSodium: 151mgPotassium: 1150mgFiber: 7gSugar: 14gVitamin A: 5320IUVitamin C: 46mgCalcium: 82mgIron: 3mg
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    Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

    More MEALS

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    • Gluten-Free Chicken Pot Pie (with Biscuits)
    • Gluten-Free Stuffed Peppers (Halloween)
    • Salmon topped with an orange maple glaze on a bed of rice and micro greens. Two slices of oranges are used for decoration.
      Orange Maple Glazed Salmon

    Reader Interactions

    Comments

    1. Theresa says

      December 15, 2022 at 5:29 am

      5 stars
      Thank you. I made this last night. I followed exactly but used chicken broth instead of wine and I ended up using the whole lemon. I ended up not being able to use my potatoes because they were bad and mushy so I whipped up some mashed potatoes from a box and then added more of my organic tri colored carrots to the pan. It turned out great! The gravy / juice that it made was perfect for our mashed potatoes. Mine didn't look as pretty as yours but it still tasted amazing. I'm adding this one to our rotation for sure. Thanks!

      Reply
      • Rebecca Taig says

        December 15, 2022 at 10:27 am

        Thank you Theresa for leaving a review, it is very much appreciated.

        Wishing you and yours a very happy holiday!

        Reply

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