This Orange-Cranberry Bone-In Chicken is warm, bright, and full of flavour. The chicken stays juicy, and the sweet-tart sauce adds a fresh kick from real oranges and cranberries. It’s easy to make, cooks in one skillet, and feels special enough for guests but simple enough for a weeknight.
Why You’ll Love This Recipe
This recipe is incredibly simple, requiring only 10 minutes of prep time and 40 minutes of cooking. It’s a one-skillet wonder that minimises cleanup while delivering maximum flavour.
The hint of warm spices, combined with the tartness of fresh cranberries and sweetness of orange juice, creates a lovely balance. This recipe serves 4-6 and makes for a nutritious dish, thanks to the lean protein from the chicken and the antioxidants packed in cranberries.
Cooking Tips
To ensure your chicken stays flavuorful and moist, be sure to rest it after cooking. This allows the juices to redistribute, enhancing the overall taste. Pair this dish with roasted vegetables or a simple salad for a complete meal.
Ready to impress your family and friends? Follow the recipe below to make your own Orange-Cranberry Bone-In Chicken Breasts!
Orange-Cranberry Bone-In Chicken Breasts
Juicy bone-in chicken baked in a sweet-tart orange cranberry sauce. Simple, cosy, and full of warm spice.
Ingredients
- 2 tablespoons coconut oil
- 2lbs bone-in chicken breasts with skin
- 1½ teaspoons fresh sage, chopped
- 1½ teaspoons fresh thyme leaves
- Sea salt and black pepper, to taste
- ½ cup fresh (or frozen) cranberries
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons honey, preferably local
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Instructions
- Place top oven rack in the centre position and pre-heat oven to 400°F (200°C.)
- Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, thyme, salt, and black pepper, to taste.
- Place the seasoned chicken in the hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan.
- Turn the chicken and continue cooking for another 4-5 minutes on the remaining side.
- While the chicken browns, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan over medium heat. Bring to a gentle boil and cook until the cranberries pop open and the sauce thickens, about 4-5 minutes.
- Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the pre-heated oven. Roast until the chicken is fully cooked through and the sauce is bubbly, around 25-30 minutes or until chicken reaches an internal temperature of 160°F (70°C.)
- Remove from the oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce.