Baked Cranberry Chicken

A close up of a baked cranberry chicken with a bite out of it

Tangy, sweet, and easy to make. This Cranberry Chicken recipe is full of flavor and doesn't take forever to make. Simply mix, marinate, dump, and bake!


Units Scale
  • 4 Bone-in Skin-on Chicken Thighs
  • 1/2 cup Avocado oil (Or Olive oil)
  • 2 Large Cloves of garlic (Minced)
  • 3/4 cup Orange Juice (Roughly 2 fresh squeezed oranges)
  • 2 TBS Balsamic Vinegar
  • 1/4 cup Brown Sugar
  • 1/2 tsp Ceylon Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Fresh Black pepper
  • 6 oz Cranberries (Half of a 12 oz bag- I eyeball it)


  1. Place the chicken thighs in a ziplock bag. Pour all the ingredients into the bag, seal it shut and gently shake and massage the marinade together for a minute.
  2. Place this in the fridge for a minimum of an hour but it's best to sit overnight.
  3. Preheat the oven to 375F
  4. Dump the chicken and the marinade into a square baking pan (glass or stoneware preferred).
  5. Bake for 45 minutes to 1 hour. Until the thickest part of the chicken has an internal temperature of 165F.
  6. Remove the pan from the oven and let it sit for  10 minutes before serving.

Keywords: Chicken, dairy free, Gluten free, Holiday, Oven baked