Tangy cranberry balsamic-glazed chicken thighs, oven-roasted for maximum flavor and tenderness. Balanced, festive dish.
# Ingredients:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
02 - 1 1/2 teaspoons kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Glaze
04 - 1 cup fresh or frozen cranberries
05 - 1/3 cup balsamic vinegar
06 - 3 tablespoons honey
07 - 2 tablespoons olive oil
08 - 2 tablespoons Dijon mustard
09 - 3 cloves garlic, minced
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
→ Garnish
12 - Fresh thyme sprigs
13 - Extra cranberries
# Directions:
01 - Preheat the oven to 425°F. Pat chicken thighs dry with paper towels and season both sides with kosher salt and black pepper.
02 - In a small saucepan, combine cranberries, balsamic vinegar, honey, olive oil, Dijon mustard, minced garlic, thyme, and smoked paprika. Simmer over medium heat, stirring occasionally, until cranberries burst and glaze thickens slightly, about 6–8 minutes.
03 - Place chicken thighs skin side up in a large ovenproof skillet or baking dish. Spoon the cranberry balsamic glaze evenly over the chicken pieces.
04 - Roast in the preheated oven for 30–35 minutes, until chicken is golden, cooked through (internal temperature 165°F), and glaze is bubbling.
05 - To enhance skin crispness, broil chicken on high for 2–3 minutes, watching closely to prevent burning.
06 - Let chicken rest for 5 minutes before serving. Garnish with fresh thyme sprigs and additional cranberries if desired.
