Glazed Cranberry Chicken (Print)

Juicy chicken thighs coated in a cranberry balsamic sauce with a hint of orange and rosemary. A comforting combo for chilly nights.

# Ingredients:

01 - Crushed garlic cloves, about 6.
02 - Fresh rosemary sprigs, around 3 to 5.
03 - One orange, sliced thinly.
04 - A medium-sized yellow onion, thick slices.
05 - A pinch of salt and some black pepper.
06 - One tablespoon of Dijon mustard.
07 - A cup of fresh cranberries.
08 - Three-quarters cup of water.
09 - One tablespoon of cornstarch.
10 - Brown sugar, three tablespoons.
11 - Half a cup of freshly squeezed orange juice.
12 - A third of a cup of balsamic vinegar.
13 - One and a half teaspoons of onion powder.
14 - Two teaspoons of dried rosemary.
15 - Two pounds of chicken thighs, skin-on and bone-in.

# Steps:

01 - Set your oven to 400°F and let it warm up.
02 - Pat the chicken dry with some paper towels. Sprinkle both sides with a mix of rosemary, onion powder, salt, and pepper.
03 - In a small pot, combine the orange juice, vinegar, and brown sugar. Simmer until bubbly. Stir cornstarch into the water, add to the pot along with most of the cranberries. Let it cook until thick, and the cranberries burst. Stir in the mustard last.
04 - Lay garlic, onions, orange slices, and rosemary in a baking dish. Add chicken pieces on top.
05 - Coat the chicken with some of the glaze, scatter the leftover cranberries over it, then bake for about 25 minutes.
06 - Add more glaze every 5 minutes and continue baking another 10-15 minutes until the chicken is 165°F inside.
07 - If you'd like, brush with glaze once more and broil 1-2 minutes to get a crispy top.

# Notes:

01 - A fantastic winter dish that's both sweet and savory.
02 - Pairs well with sides like veggies or rice.
03 - The glaze can be whipped up ahead of time and reheated.