Description
A quick and colorful dish featuring roasted chicken with a bright, tangy cranberry-orange glaze that’s perfect for weeknights or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup fresh cranberries (can substitute frozen; no need to thaw)
- 1/2 cup orange juice (freshly squeezed is best)
- 1/4 cup honey
- 1 tablespoon olive oil
- Salt and pepper to taste (about 1/2–1 teaspoon salt)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a medium baking dish.
- In a bowl, combine cranberries, orange juice, honey, olive oil, thyme, salt, and pepper. Stir until well mixed.
- Arrange the chicken breasts in the baking dish in a single layer. Pour the cranberry-orange mixture evenly over the chicken.
- Bake uncovered for 25–30 minutes, checking at 20 minutes if breasts are thin. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- If a thicker glaze is desired, remove the chicken when done, transfer the baking liquid to a saucepan, and simmer for 3–5 minutes to reduce. Spoon the sauce back over the chicken.
- Let the chicken rest for 3–5 minutes before serving.
Notes
Pairs well with mashed potatoes, green beans, or a light salad. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American