Cranberry-Orange Chicken Thighs with Roasted Brussels Sprouts
Cranberry-Orange Chicken Thighs with Roasted Brussels Sprouts is a delightful dish that merges juicy chicken with a tangy-sweet glaze and perfectly roasted sprouts. This recipe is perfect for gatherings, transforming simple ingredients into a restaurant-quality meal that will impress family and friends. With its vibrant colors and mouthwatering aromas, it’s sure to be a hit at any table, making every bite memorable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup fresh cranberries
- Zest of 1 orange
- 2 tbsp honey
- 1 lb Brussels sprouts, halved
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat chicken thighs dry and season both sides with salt and pepper.
- In a bowl, mix cranberries, orange zest, honey, soy sauce, and balsamic vinegar to create the glaze.
- Arrange chicken on the baking sheet skin-side up and pour half the glaze over them.
- Toss Brussels sprouts with olive oil, salt, and pepper in a bowl before adding them around the chicken.
- Drizzle remaining glaze over everything and bake for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C).
Nutrition
- Serving Size: 1 chicken thigh with Brussels sprouts (250g)
- Calories: 391
- Sugar: 12g
- Sodium: 474mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 103mg
Keywords: For added flavor, sear the chicken skin-side down in a skillet before transferring it to the oven. Feel free to substitute Brussels sprouts with green beans or asparagus for variety. Leftovers can be stored in an airtight container for up to three days.