Description
Sweet and savory collide in this Baked Honey Cranberry Chicken with Ricotta. Bone-in, skin-on chicken thighs bake in a glossy honey-balsamic glaze with tart cranberries, garlic, and thyme, then finish with creamy ricotta for an elegant, family-friendly one-pan dinner.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup fresh or frozen cranberries
3 cloves garlic, minced
1 tsp dried thyme
1 tbsp fresh thyme or rosemary (for garnish)
1/3 cup honey
2 tbsp balsamic vinegar
1 tbsp soy sauce or tamari
1 tsp Dijon mustard
2 tbsp olive oil
1/4 cup chicken broth or orange juice
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Ricotta cheese, for topping (about 1/2 cup, to taste)
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
2. Pat chicken thighs dry. Season both sides with salt, pepper, smoked paprika, and dried thyme.
3. Whisk together honey, balsamic vinegar, soy sauce (or tamari), Dijon mustard, olive oil, garlic, and chicken broth (or orange juice) until smooth.
4. Arrange chicken thighs skin-side up in the pan. Scatter cranberries around the chicken.
5. Pour the honey mixture evenly over the chicken and cranberries.
6. Bake uncovered for 35–40 minutes, until chicken reaches 165°F (74°C) internally and the skin is golden.
7. Optional: Broil 2–3 minutes for extra-crispy skin (watch closely).
8. Add dollops of ricotta on and around the chicken. Garnish with fresh thyme or rosemary and serve warm.
Notes
Substitutions: Honey → maple syrup. Soy sauce → coconut aminos. Ricotta → cottage cheese or mascarpone.
Make it gluten-free: Use tamari or certified gluten-free soy sauce.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in the oven or microwave.
Serving ideas: Mashed potatoes, rice, quinoa, roasted veggies, or a simple green salad.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 24
- Sodium: 620
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 28
- Cholesterol: 140