Cranberry Orange Chicken Thighs with Rosemary

These Cranberry Orange Chicken Thighs with Rosemary are so tender, juicy and savory! Everything comes together in one skillet and is ready in about 30 minutes, which is great for those busy weeknights!

I just love one skillet meals. Especially as of lately since our dishwasher is broken. Which means I do not want to hand wash tons of dishes after every meal!

Since it’s almost Christmas time, I wanted to create more of a festive dish for you guys. 🙂

Cranberries are in abundance this time of year, so I decided to use it as a sauce paired with Oranges and Rosemary. The flavors of these together is absolutely incredible!

Now if you wanted to make this a little healthier, you could remove the skin on the chicken. But I love the crispy skin on these thighs!

Oh and make sure you use and oven safe skillet, I love using my cast iron skillet (affiliate) for this. 

Here’s what you need to make this recipe:

• 6 Chicken Thighs bone in and skin on
• 2 Tbs EVOO
• Sea Salt and Pepper
• 8 oz Fresh Cranberries, about 2 1/2 cups
• 4 Tbs Balsamic Vinegar
• 1 Tbs Truvia Brown Sugar (see notes in recipe if using regular brown sugar)
• 1 Large Orange sliced
• Handful of fresh Rosemary (I saved a few to top as a garnish after it was cooked, but that’s totally optional)

Preheat your oven to 425 degrees. Sprinkle Salt and Pepper over the Chicken. Add EVOO to a large cast iron skillet or any other oven safe skillet. 

Heat on med/high, when oil starts to shimmer place Chicken skin side down in pan. Cook Chicken 5 minutes on each side.

In a medium bowl add Cranberries, Balsamic, Brown Sugar and mix together. Pour mixture over Chicken. Place Orange slices in between the Chicken. Place Rosemary sprigs on top.

Bake 20-25 minutes or until Chicken reaches an internal temperature of 165 degrees Fahrenheit.

Then proceed to chow down on all of this deliciousness!

If you love one skillet meals, check out some of my other recipes below:

Skillet Apple Chicken Thighs

Cajun Sausage and Shrimp Skillet

Skillet Jalapeno Cornbread

Skillet Cilantro Lime Chicken Thighs

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂

Cheers!

Cranberry Orange Chicken Thighs with Rosemary

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These Cranberry Orange Chicken Thighs with Rosemary are so tender, juicy and savory! Everything comes together in one skillet and is ready in about 30 minutes, which is great for those busy weeknights!

• Author: Sara
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Dinner
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 Chicken Thighs bone in and skin on
• 2 Tbs EVOO
• Sea Salt and Pepper
• 8 oz Fresh Cranberries, about 2 1/2 cups
• 4 Tbs Balsamic Vinegar
• 1 Tbs Truvia Brown Sugar
• 1 Large Orange sliced
• Handful of fresh Rosemary

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Instructions

1. Preheat oven to 425 degrees
2. Sprinkle Salt and Pepper over Chicken
3. Add EVOO to a large cast iron skillet or any other oven safe skillet
4. Heat on med/high, when oil starts to shimmer place Chicken skin side down in pan
5. Cook Chicken 5 minutes on each side
6. In a medium bowl add Cranberries, Balsamic, Brown Sugar and mix together
7. Pour mixture over Chicken
8. Place Orange slices in between Chicken
9. Place Rosemary sprigs on top
10. Bake 20-25 minutes
11. Enjoy!

Notes

If you are using regular Brown Sugar instead of Truvia, change the measurement to 4 Tbs.

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