Name: Apple & Cranberry Roasted Chicken Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup frozen or fresh cranberries; 2 Tbsp. packed light brown sugar; 1 Tbsp. cornstarch; 2 tsp. reduced-sodium soy sauce; 1/2 cup plus 1 tbsp. dry white wine, divided; 1 cup low-sodium chicken broth; 2 Honeycrisp apples (about 1 lb.), cored, cut into 8 wedges; 1 Tbsp. chopped fresh thyme leaves, plus more for serving; Chopped fresh parsley leaves, for serving; 6 bone-in, skin-on chicken thighs; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 Tbsp. extra-virgin olive oil; 1 large shallot, very thinly sliced; 3 cloves garlic, finely chopped

Jump to Recipe· 4.4 from 642 reviews

If you’re looking for a cozy, comforting dinner that feels a little fancy but is totally doable on a weeknight, I’ve got you covered. This Apple & Cranberry Roasted Chicken Recipe brings together the juicy warmth of roasted chicken with the bright, tart punch of cranberries and sweet apples. I absolutely love how the fruit adds a burst of color and flavor that makes every bite a little celebration. You’ll find it’s just the right mix of savory and sweet, and it’s one of those dishes that smells amazing while it’s cooking—trust me, your kitchen will smell like a fall day, even if it’s summer!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The tart cranberries and sweet apples compliment the savory chicken beautifully.
Simple Ingredients: No fancy pantry items needed—just fresh, wholesome ingredients you can find easily.
Great for Any Occasion: Whether it’s a special dinner or a cozy night in, this recipe impresses every time.
Hands-Off Roasting: Once everything’s prepped, you just pop it in the oven and let the magic happen.

On a white plate, there is one thick, golden-brown cooked chicken thigh with black pepper and small green herb leaves on top, positioned on the right side. To the left, a mix of glossy red cranberries, caramelized light brown onion slices, and slightly soft, warm brown apple wedges sits in a brown sauce with visible black pepper bits and green herb sprigs scattered throughout. A fork on the bottom right holds a small piece of the cooked chicken meat, showing a light beige color inside. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Apple & Cranberry Roasted Chicken, roasted chicken with apples and cranberries, holiday roasted chicken recipe, easy fall chicken dinner, juicy roasted chicken with fruit

Ingredients You’ll Need

This Apple & Cranberry Roasted Chicken Recipe combines fresh and pantry staples for a vibrant dish. Make sure to pick crisp Honeycrisp apples if you can—they hold their shape nicely while roasting and add a lovely sweetness.

Flat lay of bright red fresh cranberries with their smooth, shiny skins, juicy crisp Honeycrisp apple wedges showcasing their pale yellow flesh and red blush, golden brown shallot slices with delicate rings, peeled garlic cloves with a slightly rough texture, vibrant green sprigs of fresh thyme leaves scattered naturally, fresh parsley leaves with rich green color and ruffled edges, and bone-in, skin-on raw chicken thighs showing pale pink meat with creamy yellow skin, all arranged beautifully with natural spacing and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Apple & Cranberry Roasted Chicken, roasted chicken with apples and cranberries, holiday roasted chicken recipe, easy fall chicken dinner, juicy roasted chicken with fruit

Cranberries: Fresh or frozen both work; I usually keep frozen on hand for ease.
Light brown sugar: Adds a gentle caramel note that balances the tartness.
Cornstarch: Helps thicken the cranberry sauce).
Reduced-sodium soy sauce: Gives a savory depth without too much salt.
Dry white wine: A splash adds acidity and complexity—you can substitute with chicken broth if preferred.
Bone-in, skin-on chicken thighs: I love thighs for juiciness and that crispy skin.
Kosher salt and black pepper: For seasoning—simple but essential.
Extra-virgin olive oil: For that golden sear on the chicken skin.
Shallot: Thinly sliced for subtle sweetness and aroma.
Garlic: Finely chopped to infuse warmth and flavor.
Low-sodium chicken broth: To add rich moisture to the pan.
Honeycrisp apples: Cored and cut into wedges for a tender, fruity touch.
Fresh thyme leaves: Adds an earthy herbaceous note. I always grab extra to sprinkle on just before serving.
Fresh parsley leaves: For a bright, fresh garnish at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Apple & Cranberry Roasted Chicken Recipe depending on the season and mood. Feel free to make it your own—there’s plenty of room for creativity here.

Swap Apples: I’ve used Granny Smith or Fuji apples before; just keep in mind that tart ones will be more tangy, while sweeter apples mellow things out.
Use Chicken Breasts: For a leaner option, boneless skin-on breasts can work, but watch cooking time closely so they don’t dry out.
Add Warm Spices: A pinch of cinnamon or nutmeg in the cranberry sauce gives a lovely autumn vibe.
Make it Gluten-Free: Simply skip the soy sauce or use a gluten-free tamari instead without losing the umami.

How to Make Apple & Cranberry Roasted Chicken Recipe

Step 1: Prep the Cranberry Mixture

Start by mixing your cranberries with brown sugar, cornstarch, soy sauce, and a tablespoon of white wine in a medium bowl. I love this step because it gets those cranberries ready to burst with flavor and helps create a nice glaze later. If you toss everything well and let it sit for a few minutes, the sugar starts to dissolve, which really amps up the taste when it cooks.

Step 2: Brown the Chicken

Season your chicken thighs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken skin-side down first—about 5 to 6 minutes per side until golden brown and crispy. This browning locks in flavor and gives the skin that incredible texture you’ll crave. Transfer browned thighs to a plate once done.

Step 3: Sauté Shallot and Garlic

Turn the heat down to medium and carefully pour off all but one tablespoon of the fat left in the skillet. Toss in your shallots and stir occasionally until they soften, about 2 minutes. Then add garlic and cook for another minute until everything smells fragrant and slightly golden. This step layers in aromatic flavor that makes the dish more complex.

Step 4: Deglaze the Pan

Pour in the remaining 1/2 cup of white wine and crank the heat a bit to high. Stir occasionally until most of the liquid evaporates, about 2 minutes. This deglazing trick lifts all those tasty browned bits off the skillet bottom, which means more flavor in your sauce. Then add the chicken broth and bring it all to a boil.

Step 5: Combine Apples, Cranberries, and Chicken

Stir in your apple and cranberry mixture (scrape in any extra sugary bits from the bowl—don’t waste that goodness). Nestle chicken thighs skin side up into the skillet, then sprinkle with chopped thyme. This layering is something I learned the hard way—keeping skin on top helps it stay crisp through baking.

Step 6: Roast Until Perfect

Pop the entire skillet into your preheated 425° oven and roast for 20 to 25 minutes. You’ll know it’s done when the chicken is cooked through (an internal temp of 165˚F) and the apples and cranberries are tender and bubbly. When I first tried this, I kept probing the chicken to avoid overcooking, but a good meat thermometer really takes the guesswork out.

Pro Tips for Making Apple & Cranberry Roasted Chicken Recipe

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Use a Cast Iron Skillet: It retains heat so well and goes straight from stovetop to oven, making the process seamless.
Don’t Skip Browning: That step builds so much flavor and gives the chicken a beautiful texture.
Rest Chicken After Baking: Let it sit for 5 minutes before serving to keep juices locked inside.
Avoid Overcrowding: Give the chicken thighs enough space in the skillet to brown evenly without steaming.

How to Serve Apple & Cranberry Roasted Chicken Recipe

A cast iron pan holds five golden-brown chicken pieces with toasted, crispy skin evenly spread out. Around and under the chicken, there are bright red cranberries, soft pink and yellow apple slices, and fresh green herbs sprinkled on top. A silver spoon sits on the right side of the pan with some apples and cranberries in it, resting on a rich brown sauce that fills the bottom. The pan is placed on a white marbled surface with a stack of white plates seen in the top left corner. photo taken with an iphone --ar 2:3 --v 7 - Apple & Cranberry Roasted Chicken, roasted chicken with apples and cranberries, holiday roasted chicken recipe, easy fall chicken dinner, juicy roasted chicken with fruit

Garnishes

I always top this with fresh parsley and extra thyme leaves because they add a pop of green and fresh herbal brightness that cuts through the richness. Sometimes, I toss on a few extra fresh cranberries just for that unexpected color and bite—it’s a little festive touch that never fails to impress guests.

Side Dishes

My go-to sides for this Apple & Cranberry Roasted Chicken Recipe are creamy mashed potatoes or buttery wild rice. The starches soak up the juicy pan sauce perfectly. Roasted Brussels sprouts or sautéed green beans also make a great fresh and crunchy counterpoint.

Creative Ways to Present

For special dinners, I like to serve the chicken on a large platter surrounded by the roasted apple wedges and cranberries. Adding a drizzle of the thickened pan sauce over everything looks beautiful. For a holiday vibe, scatter some toasted pecans or walnuts on top for extra crunch and nuttiness.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover chicken and fruit into an airtight container and store it in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to keep the skin separate if you want to re-crisp it later.

Freezing

This recipe freezes surprisingly well. I like to freeze individual chicken thighs with a bit of the cranberry-apple sauce to keep it moist. Wrap tightly to avoid freezer burn, and it should keep well for 2-3 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, I recommend using the oven at 350°F so the chicken warms evenly without drying out. You can cover loosely with foil to retain moisture, then uncover the last few minutes to crisp the skin back up. Stovetop reheating in a covered skillet also works great—just watch carefully.

FAQs

Can I use chicken breasts instead of thighs for this Apple & Cranberry Roasted Chicken Recipe?

Absolutely. Chicken breasts will cook faster and are leaner, so keep a close eye to avoid drying them out. I recommend using bone-in, skin-on breasts for more flavor and juiciness, and adjusting cooking time to around 18-20 minutes in the oven.
What if I don’t have white wine on hand?

No worries! You can substitute with additional chicken broth or even apple cider for a fruity twist. The wine adds acidity and complexity, but the dish is still delicious without it.
Can I make this recipe gluten-free?

Yes, just swap out the soy sauce for a gluten-free tamari or coconut aminos. Everything else in this recipe is naturally gluten-free, so you’re good to go.
How do I know when the chicken is cooked through?

The best way is to use a meat thermometer inserted into the thickest part of the thigh—it should read 165°F (74°C). The juices will also run clear, and the meat will no longer feel jiggly when fully cooked.

Final Thoughts

This Apple & Cranberry Roasted Chicken Recipe is one of those dishes that’s equally impressive and approachable, which is why it’s become a go-to in my kitchen. I love how it feels a little special with minimal fuss, and the combination of savory chicken with sweet, tart fruit is pure magic. If you’re looking for a comforting meal with lots of flavor and that homey “wow” factor, I can’t recommend this enough. Give it a try—you might just find a new favorite!