Apple & Cranberry Roasted Chicken Recipe

If you’re looking for a cozy, comforting dish that packs a punch of sweet and savory flavors, you’re going to adore this Apple & Cranberry Roasted Chicken Recipe. It’s one of those dishes I keep coming back to, especially in the cooler months when I want something that feels like a warm hug on a plate. The combination of tender roasted chicken with tart cranberries and sweet apples? Absolute magic. Stick around—I’ll walk you through everything to make sure your version turns out just as fantastic as mine.

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Ingredients You’ll Need

This Apple & Cranberry Roasted Chicken Recipe uses simple ingredients that come together beautifully. The fresh or frozen cranberries give that zing, while apples add natural sweetness and a nice texture contrast. I always recommend using bone-in, skin-on chicken thighs because they stay juicy and flavorful throughout roasting.

• Cranberries: Fresh or frozen works; frozen is great if fresh aren’t in season.
• Brown sugar: Adds just the right hint of sweetness to balance the tart fruits.
• Cornstarch: Helps thicken the fruit sauce for that lovely glaze on the chicken.
• Soy sauce: Just a touch to deepen the umami flavor without overpowering the fruits.
• Dry white wine: Adds acidity and complexity; if you prefer, a dry white grape juice can work.
• Chicken thighs: Bone-in, skin-on for juicy, crispy skin goodness.
• Olive oil: For browning the chicken and building flavor.
• Shallot: A milder, sweeter onion that melts into the sauce well.
• Garlic: Because a little garlic goes a long way in savory dishes.
• Chicken broth: Forms the base of the sauce, keeping everything moist and flavorful.
• Honeycrisp apples: Firm and crisp – perfect for roasting without turning mushy.
• Fresh thyme: Earthy herbaceous notes that tie everything together.
• Fresh parsley: For a bright, fresh finish at the end.

Variations

I love how versatile this Apple & Cranberry Roasted Chicken Recipe is. Over time, I’ve tried swapping in different apples or even adding spices like cinnamon or nutmeg for a fall twist—feel free to experiment and make it your own.

• Use different fruit: Sometimes I swap the Honeycrisp apples for Granny Smith or even pears for a different sweetness and texture.
• Add warming spices: Sprinkle a little cinnamon or cloves into the cranberry mixture for an autumnal vibe my family adores.
• Swap chicken parts: If you prefer boneless thighs or even breasts, just adjust cooking time accordingly to avoid dryness.
• Make it gluten-free: Use a gluten-free soy sauce or tamari to keep all the flavor without gluten.

How to Make Apple & Cranberry Roasted Chicken Recipe

Step 1: Prep the Cranberry Mixture

Start by preheating your oven to 425°F (220°C). In a medium bowl, toss together the cranberries, brown sugar, cornstarch, soy sauce, and 1 tablespoon of the white wine. This mixture will break down into a luscious, tangy-sweet sauce that’s the signature of this dish. I’ve found that tossing the fruit with cornstarch right away saves time and prevents lumps in the sauce later on.

Step 2: Brown the Chicken

Season the chicken thighs generously with salt and freshly ground black pepper. Heat the olive oil in a large, high-sided skillet over medium-high heat, then add the chicken skin side down. Cook for 5 to 6 minutes per side until the skin is beautifully golden and crisp. This step locks in juiciness and gives you that crave-worthy crispy skin your family will rave about. Once browned, transfer the chicken to a plate—don’t worry, it finishes cooking in the oven.

Step 3: Build the Flavor Base

Reduce the heat to medium and pour off all but about a tablespoon of the fat in the skillet. Add the thinly sliced shallot and cook, stirring occasionally, until tender—around 2 minutes. Then add the chopped garlic and cook for another minute or so until everything smells amazing and takes on a lovely golden color. This step is key to layering flavors, so don’t skip it even if you’re tempted to.

Step 4: Deglaze and Simmer

Pour in the remaining half cup of white wine and crank the heat back to high. Keep stirring occasionally to scrape up all those delicious browned bits from the bottom of the pan and cook until the wine mostly evaporates, about 2 minutes. Then add the chicken broth and bring everything to a boil—this will form the sauce base.

Step 5: Add Apples, Cranberries, and Chicken to the Pan

Stir in the apple and cranberry mixture, making sure to scrape any leftover sugar-packed bits from the bowl into the skillet for maximum flavor. Nestle the chicken thighs back into the pan, skin side up, and sprinkle everything with fresh thyme leaves. This braising method lets the fruit soften while the chicken finishes cooking beautifully.

Step 6: Roast to Perfection

Transfer the skillet to your preheated oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the fruit is tender and bubbly. You’ll notice the sauce has thickened slightly and beautifully coats the chicken and apples. For the final flourish, sprinkle fresh parsley and a touch more thyme on top before serving.

How to Serve Apple & Cranberry Roasted Chicken Recipe

Garnishes

I love finishing this dish with a sprinkle of chopped fresh parsley and a few extra thyme leaves. They add a fresh green pop of color and brightness that really lifts the flavors. If you want a little zip, a light drizzle of good-quality olive oil right before serving works wonders.

Side Dishes

This roasted chicken pairs wonderfully with creamy mashed potatoes or buttery roasted root vegetables. For a lighter option, I like serving it alongside a simple green salad with a tangy vinaigrette to balance the richness of the chicken and fruit sauce.

Creative Ways to Present

For holiday dinners or dinner parties, I’ve arranged the chicken and fruit on a large platter with sprigs of thyme and whole cranberries scattered around. It looks stunning and festive. You can even roast the chicken in separate small cast iron skillets for individual servings—everyone loves the personal touch!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken and fruit in an airtight container in the fridge. It keeps well for up to 3 days. Make sure to scoop both chicken and sauce together—reheating them combined keeps the meat moist.

Freezing

If you want to freeze leftovers, portion the chicken and sauce into freezer-safe containers or bags. I recommend freezing without the fresh herbs and adding those fresh at serving time after reheating. It freezes well for up to 2 months.

Reheating

To reheat, I gently warm the chicken and sauce on the stovetop over low heat, covered, to keep everything juicy and prevent drying out. You can also reheat in the oven at 325°F, tented with foil. Avoid microwaving if you can, as it tends to dry out the meat.

FAQs

Final Thoughts

This Apple & Cranberry Roasted Chicken Recipe has truly become one of my go-to dishes when I want something comforting, flavorful, and just a little special. It’s perfect for family dinners, holidays, or when you want to impress without stress. I hope you give it a try because once you taste how the tart cranberries and sweet apples mingle with perfectly roasted chicken, you’ll understand why my family goes crazy for this one. Enjoy every bite!

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