Honey Cranberry Chicken Thighs

Juicy chicken thighs baked in a sticky-sweet honey cranberry glaze with garlic and herbs. Perfect for holiday dinners or cozy family meals.

Ingredients (Serves 4)

• 4–6 bone-in, skin-on chicken thighs (or boneless if preferred)

• 2 tbsp olive oil

• Salt & black pepper to taste

• 2 cloves garlic, minced

• ½ cup fresh or frozen cranberries

• ¼ cup honey

• 1 tbsp Dijon mustard

• 1 tsp dried thyme (or fresh)

• 1 tsp lemon juice

• Optional garnish: fresh rosemary or parsley

Instructions

1. Preheat Oven
   Preheat oven to 400°F (200°C). Lightly grease a baking dish.

2. Season Chicken
   Pat chicken dry. Rub with olive oil, salt, pepper, and garlic.

3. Prepare Glaze
   In a small bowl, mix cranberries, honey, Dijon mustard, thyme, and lemon juice.

4. Assemble
   Place chicken in baking dish. Pour cranberry-honey mixture over chicken.

5. Bake
   Bake 35–40 minutes, basting halfway, until chicken reaches 165°F (74°C) and skin is golden.

6. Serve
   Garnish with rosemary or parsley. Serve hot with roasted veggies, rice, or potatoes.

Tips & Variations

• Use boneless thighs for faster cooking (~25–30 min)

• Add orange zest for extra citrus flavor

• Make it air fryer friendly: Air fry at 380°F (193°C) for 18–20 minutes

Q & A

Q: Can I prep ahead?
A: Yes—marinate chicken in the glaze up to 4 hours before baking.

Q: Can this be Weight Watchers-friendly?
A: Yes—use lean chicken thighs and reduce honey for fewer points.