This Cranberry Orange Chicken is the perfect one pan meal for the holidays! The chicken is pan seared until crisp and then smothered in a sticky sauce that's packed with garlic, shallots, orange and lots of juicy cranberries.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
Season the chicken thighs with salt and pepper on both sides. Heat the oil in a skillet on medium heat and sear the chicken for 4-5 minutes per side until golden. Once the chicken is seared set it aside on a plate (don't worry about whether its cooked through)
Add the diced shallot and minced garlic to the pan and saute for 4-5 minutes until the onion has softened. Use a wooden spoon to scrape any leftover bits of chicken stuck to the bottom of the pan.
Add to the pan chicken stock, orange juice, orange zest, apple cider vinegar and honey and stir. Add in the cranberries and bring to a gentle simmer, leave to cook for 8-10 minutes until the cranberries have begun to soften and the sauce has thickened.
Arrange the seared chicken thighs in the pan. Spoon some of the sauce over the chicken and scatter the remaining 2 tbsp of cranberries and slices of orange around the pan. Transfer the pan to the oven to bake for 15-20 minutes or until a meat thermometer stuck in the thickest part of the thigh reads 165 degrees Fahrenheit.