If you’re searching for a dish that tantalizes taste buds while being easy to prepare, look no further than these Orange-Cranberry Bone-In Chicken Breasts. This delightful recipe, perfect for family dinners or special occasions, combines the savory flavors of bone-in chicken with the brightness of citrus and the tartness of cranberries. The combination results in a dish that is not only mouthwatering but also visually appealing.
Why This Recipe Stands Out
This chicken dish shines because it doesn’t just focus on flavor. The addition of cranberries and orange juice provides a pop of color as well as a boost in vitamins and antioxidants, making it not only delicious but also health-conscious. Plus, the use of fresh herbs like sage and thyme elevates the taste, adding an aromatic element that makes it feel gourmet while being achievable for home cooks.
Personal Connection to the Dish
Whenever I prepare this dish, I’m reminded of cozy family gatherings around the dinner table. It’s a recipe that brings warmth and cheer, especially during the holiday season. Each bite evokes memories of laughter and shared stories, making it a staple in my household.
What to Expect
As you take your first bite, you’ll experience the tender, juicy chicken infused with a lovely mix of spices. The orange and cranberry sauce glazes each piece, adding a sweet-sour element that dances in harmony with the savory chicken. You might even find yourself savoring every forkful! For a change-up, consider serving this dish alongside wild rice or roasted vegetables to create a full, colorful plate.
How to Make Orange-Cranberry Bone-In Chicken Breasts
Now, let’s get into the recipe itself:
Ingredients
- 2 T. coconut oil
- 2 lbs. bone-in chicken breasts, with skin
- 1½ t. fresh sage, chopped
- 1½ t. fresh thyme leaves
- Sea salt and black pepper, to taste
- ½ c. fresh (or frozen) cranberries
- 2 T. freshly squeezed orange juice
- 2 T. honey, preferably local
- ¼ t. ground cinnamon
- ½ t. ground ginger
- ¼ t. ground cloves
- 1/8 t. ground nutmeg
Directions
- Place top oven rack in the center position and pre-heat oven to 400°F.
- Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage and thyme, adding sea salt and black pepper to taste.
- Place the seasoned chicken in the hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan.
- Turn the chicken and continue cooking for another 4-5 minutes on the remaining side.
- While the chicken is browning, in a small saucepan, combine the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg over medium heat. Bring it to a gentle boil, cooking until the cranberries pop open and the sauce thickens, about 4-5 minutes.
- Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the preheated oven.
- Roast until the chicken is fully cooked (internal temperature reaches 160°F), about 25-30 minutes.
- Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes, then serve topped with the warm orange-cranberry sauce.
Final Thoughts and Serving Suggestions
For a delightful pairing, consider serving this chicken with a refreshing green salad and some crusty bread to soak up the glorious sauce. This dish serves 4-6, making it ideal for gatherings or a lovely weekday dinner.
Give this recipe a try, and I guarantee it’ll become a favorite for you and your loved ones. Have you tried this recipe? Share your experience in the comments below!