Cranberry-Glazed Chicken

Cranberry glaze elevates simple chicken thighs. This dish is impressive and easy—and can grace both a weeknight or celebration table.



  • 2 lb bone-in, skin-on chicken thighs (4 to 6 pieces), patted dry
  • 1 tsp sea salt, divided
  • ¾ tsp ground black pepper, divided
  • 1 tbsp organic unsalted butter, melted
  • 1½ cups cranberries (thawed if frozen)
  • ⅓ cup apple cider vinegar
  • 3 tsp peeled and minced ginger
  • ⅓ cup raw honey
  • ½ lb green beans, trimmed
  • ½ lb baby rainbow carrots, halved lengthwise
  • 2 tsp avocado oil


1. Preheat oven to 400ºF. Line a baking sheet with parchment paper. Season chicken with ½ tsp salt and ¼ tsp pepper. Place on half of the baking sheet and brush with melted butter. Roast for 20 minutes.

2. Meanwhile, in a small saucepan, combine cranberries, vinegar, ginger and ¼ tsp salt. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until cranberries are very soft, about 12 to 15 minutes. Remove from heat and stir in honey and ¼ tsp pepper; mash cranberry mixture. Press through a fine mesh sieve into a bowl. Separate
¼ cup sauce into a ramekin.

3. Remove chicken from oven. Using ¼ cup reserved sauce in ramekin, brush each thigh with glaze; discard any remaining sauce from ramekin. In a large bowl, toss green beans and carrots with oil and remaining ¼ tsp each salt and pepper. Place vegetables on baking sheet beside chicken. Roast until an instant-read thermometer inserted into thickest part of thigh reads 165ºF, about 20 to 25 minutes (depending on size; ensure thermometer doesn’t touch the bone).

4. Let chicken rest for 5 to 10 minutes before serving. Drizzle with remaining sauce.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 485
  • Carbohydrate Content 34 g
  • Cholesterol Content 180 mg
  • Fat Content 25 g
  • Fiber Content 3 g
  • Protein Content 32 g
  • Saturated Fat Content 7 g
  • Sodium Content 663 mg
  • Sugar Content 28 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 4 g