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Winter nights call for warm, comforting, hearty dinners. But sometimes heavy stews and chilli just won’t hit the spot. This cranberry balsamic glazed chicken is just the mix up your winter go-to’s need. It is juicy, sticky, sweet, savory, and full of warm flavors like balsamic, orange, and rosemary. So complex and yet so familiar in flavor, this dish will impress your family without much effort from the chef!
Around the holidays, I have to admit I don’t really like to take a lot of time making a fancy dinner. Between Christmas cookies and Christmas dinner menu planning, I am all cooked out! That is why I love this dish so much. So little prep but it looks so elegant and the family has no clue how easy it was for me to pull together.
Cranberry Balsamic Glaze
The star of this show is definitely the cranberry balsamic glaze. It is tangy and tart, the perfect balance of sweet and savory. Making it is a cinch! In a small sauce pot, bring 1/3 cup of balsamic vinegar and 1/2 cup of orange juice to a simmer.
In a cup or bowl, mix 1 tbsp of cornstarch with 1/4 cup of water. Add this mix, 3 tbsp of brown sugar, and 2/3 cup of cranberries to the vinegar, OJ pot. Continue to simmer until the sauce thickens and the cranberries begin to burst. If the sauce is thickening too fast or begins to caramelize, lower the heat and add water in, 2 tbsp at a time, to thin it out.
Once the glaze is at the thickness of a rich syrup, remove from heat and allow to cool slightly. Stir in 1 tbsp of dijon mustard.
Baked Glazed Chicken
While your glaze is thickening, pat dry 2 lbs of bone-in, skin-on chicken thighs. Season both sides liberally with salt and pepper, 2 tsp of dried rosemary and 1 1/2 tsp of onion powder.
Line the bottom of a casserole or baking dish with a thickly sliced white onion, 3-4 sprigs of rosemary, 1 orange thinly sliced, and 5-6 crushed garlic cloves. Top with the seasoned chicken thighs. Brush a generous layer of glaze onto each thigh and top with 1/3 cup of fresh cranberries. Bake in a 400 degree oven for 25 minutes. Apply another layer of glaze and continue baking for 15-20 minutes, on until the internal temperature reaches 165.
I like to keep glazing every 5 minutes during this time to make sure the glaze is extra thick and sticky. If you desire, you can also turn the broiler on during the last 1-2 minutes to get the top of the chicken nice and golden brown and caramelized. Let it rest for 5 minutes to lock in the juices and serve! This pairs great with a simple buttered orzo pasta, or even a helping of garlic parmesan mashed potatoes or polenta.
Need More Chicken Dinner Ideas?
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Cranberry Balsamic Glazed Chicken
Ingredients
- 2 lb chicken thighs bone-in, skin on
- 2 tsp dried rosemary
- 1½ tsp onion powder
- ⅓ cup balsamic vinegar
- ½ cup orange juice
- 3 tbsp brown sugar
- 1 tbsp cornstarch
- ¾ cup water
- 1 cup fresh cranberries divided
- 1 tbsp dijon mustard
- salt and pepper
- 1 yellow onion thickly sliced
- 1 orange thinly sliced
- 3-5 sprigs rosemary
- 6 cloves garlic peeled and crushed
Instructions
- Preheat the oven to 400°
- Pat thighs dry and season both sides liberally with salt and pepper, dried rosemary and onion powder. Set aside
- In a saucepot, bring balsamic vinegar, orange juice, and brown sugar to a simmer. In a cup, mix cornstarch and water together and pour into the pan. Add ⅔ of the cranberries and continue to simmer until the sauce is sticky and the cranberries begin to burst. Add more water, 2 tbsp at a time, if the sauce gets too thick. Remove from heat and stir in mustard. Allow to cool slightly.
- Line the bottom of a 13x9 baking dish with sliced onions, orange, rosemary sprigs, and garlic. Place chicken thighs on top, brush with cranberry glaze, and top with remaining cranberries
- Bake for 25 minutes, glaze again, and cook an additional 10-15 minutes (or until the internal temperature has reached 165°), glazing every 5.
- If desired, glaze one last time and broil for 1-2 minutes to caramelize and brown the tops of the thighs.
- Allow to rest for 5 minutes and serve with rice, buttered noodles, orzo, roasted vegetables, or polenta.
