Description

This baked chicken dish features tender chicken pieces coated in a rich, glossy honey-cranberry glaze. The vibrant tartness of fresh cranberries beautifully complements the sweetness of the honey, creating a balanced flavor profile. Crumbled feta cheese adds a salty, tangy counterpoint, while fresh dill sprigs introduce an aromatic, herbaceous finish. The chicken is baked until succulent, absorbing the savory-sweet sauce, resulting in a comforting and flavorful meal.

Ingredients

* 8 bone-in, skin-on chicken thighs (about 2.5-3 lbs)
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup fresh or frozen cranberries
* 1/2 cup honey
* 1/4 cup chicken broth
* 2 tablespoons apple cider vinegar
* 1 tablespoon Dijon mustard
* 2 cloves garlic, minced
* 1/2 teaspoon dried thyme
* 1/2 cup crumbled feta cheese
* 2 tablespoons fresh dill, chopped (plus extra for garnish)

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Instructions

Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper.
In a large oven-safe baking dish, arrange the seasoned chicken thighs.
In a small bowl, whisk together the honey, chicken broth, apple cider vinegar, Dijon mustard, minced garlic, and dried thyme until well combined.
Pour the honey-cranberry sauce evenly over the chicken thighs in the baking dish. Scatter the fresh or frozen cranberries around the chicken.
Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
Remove the dish from the oven. Sprinkle the crumbled feta cheese and chopped fresh dill over the chicken and cranberries.
Serve immediately, spooning extra sauce over each serving.

Notes

* For crispier skin, broil the chicken for the last 3-5 minutes, watching carefully to prevent burning.

* Fresh cranberries are preferred for their burst of tartness, but frozen can be used without thawing.

* If you prefer a thicker sauce, remove the chicken and cranberries after baking, then simmer the sauce in a small saucepan on the stovetop for a few minutes until it reaches your desired consistency.

* This dish pairs wonderfully with wild rice, roasted potatoes, or a simple green salad.

* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Calories: 480
Fat: 20g
Carbohydrates: 35g
Protein: 38g