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Cranberry & Orange Glazed Chicken

Cranberry & Orange Glazed Chicken

Juicy baked chicken breasts are coated in a glossy cranberry and orange glaze, balanced with balsamic vinegar, cinnamon and rosemary for a festive main that feels special without complicated preparation.

45 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep30 mins cook45 mins total

  1. Heat the oven to 200°C (180°C fan).

  2. Put the cranberries, orange juice and zest, sugar, balsamic vinegar and cinnamon in a saucepan over medium heat. Stir until the sugar dissolves and the mixture starts to simmer.

  3. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the glaze thickens slightly. Take the pan off the heat.

  4. Season the chicken breasts with salt and black pepper, rub with the olive oil and arrange them in a baking dish.

  5. Pour the cranberry-orange glaze over the chicken and place the rosemary sprig on top.

  6. Bake for 25–30 minutes, until the chicken is cooked through and the glaze is bubbling. Rest for a few minutes.

  7. Serve with the glaze spooned over the chicken, adding a little extra orange zest if wanted.

Notes

Simmer the glaze until the cranberries begin to burst, but do not reduce it so far that it becomes sticky before the chicken goes into the oven. Rest the chicken for a few minutes before serving so the juices settle.
About this recipe

This baked chicken brings together tart cranberries, bright orange and a gently spiced glaze. The fruit simmers briefly with balsamic vinegar, sugar and cinnamon until it becomes glossy, then coats the chicken as it roasts.

It is an easy centrepiece for a festive meal, with enough sharpness to keep the glaze from tasting heavy. Serve the chicken with the pan juices, roasted vegetables or a crisp green salad, and spoon over any extra cranberries from the dish.

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