Baked Chicken with Cranberry Glaze
This super-simple dish is at your fingertips when you have a jar of my Cranberry and Pear Relish in the fridge. If you don't, try it with your favourite sweet and spicy relish.
Annabel Langbein Media
- Prep time:
- 5 mins + marinating
- Cook time:
- 40 mins
- Serves:
- 4
- 4 chicken thigh quarters
- 1 cup Cranberry and Pear Relish or other sweet and spicy relish
- 1 cup orange juice
- 2 tbsp cider or rice vinegar
- salt and ground black pepper, to taste
Place chicken pieces and all other ingredients in a bowl or clean plastic bag and marinate for at least 30 minutes or up to 6 hours in the fridge.
When ready to cook, preheat oven to 200˚C and line a baking dish with baking paper for easy clean-up. Arrange chicken pieces skin-side down in a single layer in the prepared dish and drizzle with the marinade. Bake, uncovered, for 20 minutes, then turn skin-side up and bake until golden and fully cooked through (about another 20 minutes).
leave a comment
You must be logged in to add comments, click here to join.