Roasted Cranberry Chicken Thighs
Today I’m sharing a real showstopper of a fall dinner idea – roasted cranberry chicken thigh traybake! It’s a wonderful weeknight meal that the whole family will love, and now that the colder nights have started to draw in, it’s a regular in my rotation.
Think simple, flavorful, and made with seasonal ingredients that feel a little special without trying too hard. Bone-in, skin-on chicken thighs get rubbed down with garlic, paprika, and olive oil, then roasted alongside sweet-tart cranberries, lemon slices, onion, and rosemary until golden and bubbling. It all happens in one dish, so the cleanup is minimal, but the flavor payoff is big!
This one will see you right through the fall and winter months, and it’s a great excuse to use cranberries when they’re at their best. This dish is satisfying, colorful, and always impresses.
Ingredients
Looking for the printable recipe card? It’s at the bottom of this post. In the next few sections, I’ll be sharing more about the ingredients, the process, and sharing extra tips and serving ideas!
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Cranberries: Fresh cranberries work best here. They roast down and burst with flavor, giving you that tart pop that balances out the richness of the chicken.
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White wine vinegar: This adds brightness and a little tang to the cranberries. It helps cut through the sweetness of the brown sugar.
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Brown sugar: Just enough to sweeten the cranberries and balance their tartness. Light or dark brown sugar both work—use what you have.
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Chicken thighs (bone-in, skin-on): The skin crisps up beautifully in the oven and the bone keeps the meat juicy. You could swap for boneless, but reduce the cooking time a bit.
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Paprika: Adds a gentle smoky warmth to the chicken. Use regular or smoked, depending on what vibe you’re going for.
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Pepper: Just enough to season without overpowering.
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Salt: Helps all the flavors come through—don’t skip it.
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Garlic: Go big on the garlic—it adds a ton of savory depth.
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Olive oil: Helps the rub spread evenly and crisps up the chicken skin as it roasts.
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Yellow onion: Roasts into soft, sweet layers that nestle perfectly around the chicken.
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Lemon, sliced: Adds brightness and a citrusy lift. The slices mellow out as they roast, and the flavor they give to the dish is just so good.
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Rosemary sprigs: Don’t skip these. Rosemary + roasted chicken + cranberries = full-on fall magic.
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Chicken broth: Keeps everything juicy and helps the flavors meld together while roasting. Low-sodium is great so you can control the salt.
How To Make Roasted Cranberry Chicken Thighs
- Preheat your oven to 425°F and lightly grease a baking dish or set it aside. In a small bowl, toss the cranberries with the white wine vinegar and brown sugar until they’re nicely coated and glossy. Set that aside to let the flavor soak in.
- Pat your chicken thighs completely dry with paper towels—this helps them roast up golden and crisp. In a separate small bowl, mix together the paprika, salt, pepper, garlic, and olive oil to make a quick rub. Massage that all over the chicken, then lay the thighs into your baking dish. Scatter the sliced onions right over the top.
- Tuck lemon slices around the chicken, then spoon the cranberries (plus a little of the juice from the bottom of the bowl) over everything. Break the rosemary sprigs in half and nestle them in. Pour the chicken broth over the whole thing—don’t worry, it’ll help make everything juicy and flavorful as it roasts.
- Bake uncovered for 35–40 minutes, or until the chicken is cooked through and the tops are golden. You’re looking for an internal temp of 165°F. Once it’s beautifully roasted and the kitchen smells like fall, serve it up with mashed potatoes, rice, or stuffing. So good!
Storage Tips
Store any leftovers in an airtight container in the fridge for 2–3 days. The flavors get even better the next day, so don’t be afraid to reheat and enjoy again. Just warm it gently in the oven or microwave to keep that chicken nice and juicy.
Recipe Notes
You can absolutely sprinkle a little chopped parsley on top for a pop of color—it’s not required, but it does make the dish look extra finished if you’re serving guests (or just like pretty food).
Once everything’s roasted and you’ve plated the chicken, don’t forget to spoon a little of that flavorful juice from the bottom of the pan over the top. It’s packed with tangy, herby, sweet-savory goodness and ties everything together really well.
Keep an eye on your oven while the chicken’s baking—since we’re using a higher temp to get that nice roast, you want to make sure the skin gets golden and crisp, but not burnt. If you notice it browning too quickly, just tent the dish loosely with foil for the last 10 minutes.
Serving Ideas
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Serve over creamy mashed potatoes to soak up all that flavorful pan sauce.
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Spoon it on top of buttery rice or a wild rice blend for a hearty dinner.
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Pile it onto your favorite stuffing for the ultimate fall comfort food plate.
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Add a side of roasted Brussels sprouts or green beans for a full meal.
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Shred the chicken and stuff it into crusty rolls with a drizzle of the pan juices for easy leftover sandwiches.
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Pair with a crisp fall salad—think apples, walnuts, and a maple vinaigrette—for a lighter touch.
Roasted Cranberry Chicken Thighs
Ingredients
- 1 cup cranberries
- 2 tbsp white wine vinegar
- 1/3 cup brown sugar
- 6 bone in skin on chicken thighs
- 2 tsp paprika
- 1 tsp pepper
- 1 tsp salt
- 6 garlic cloves minced
- 1/4 cup olive oil
- 1 yellow onion sliced
- 1 lemon sliced
- 3-4 rosemary sprigs
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 425°F and lightly grease a baking dish or set it aside. In a small bowl, toss the cranberries with the white wine vinegar and brown sugar until they’re nicely coated and glossy. Set that aside to let the flavor soak in.
- Pat your chicken thighs completely dry with paper towels—this helps them roast up golden and crisp. In a separate small bowl, mix together the paprika, salt, pepper, garlic, and olive oil to make a quick rub. Massage that all over the chicken, then lay the thighs into your baking dish. Scatter the sliced onions right over the top.
- Tuck lemon slices around the chicken, then spoon the cranberries (plus a little of the juice from the bottom of the bowl) over everything. Break the rosemary sprigs in half and nestle them in. Pour the chicken broth over the whole thing—don’t worry, it’ll help make everything juicy and flavorful as it roasts.
- Bake uncovered for 35–40 minutes, or until the chicken is cooked through and the tops are golden. You’re looking for an internal temp of 165°F. Once it's beautifully roasted and the kitchen smells like fall, serve it up with mashed potatoes, rice, or stuffing. So good.
These roasted cranberry chicken thighs look impressive, taste incredible, and come together with minimal fuss. Whether you serve them over stuffing, mashed potatoes, or straight out of the pan, they bring serious fall flavor. If you try them, I’d love to hear how it went—leave a rating, drop a comment, or just bookmark it for when the next “what’s for dinner?” moment hits.
