Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (2.5 pounds)
- 1 cup whole berry cranberry sauce
- 1/2 cup orange juice
- 1/4 cup light brown sugar
- 2 tablespoons vegetable oil
- salt
- black pepper
- Dijon mustard
- soy sauce
- garlic powder
- onion powder
- 2 cups cooked white rice (for serving)
Instructions
- Preheat your oven to 375°F.
- Heat vegetable oil in an oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper.
- Sear chicken thighs skin-side down for 5-7 minutes until golden brown; flip and sear for an additional 2-3 minutes. Remove from skillet and set aside.
- In a bowl, whisk together cranberry sauce, orange juice, brown sugar, mustard, soy sauce, garlic powder, and onion powder.
- Arrange chicken in a baking pan and pour the sauce over it.
- Bake for 30-35 minutes until chicken reaches an internal temperature of 165°F and sauce is bubbly.
- Serve hot over cooked white rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce (approximately 250g)
- Calories: 420
- Sugar: 24g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg