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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 Baked Chicken with Cranberry Glaze Recipe
Annabel Langbein Media
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Baked Chicken with Cranberry Glaze
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

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/baked-chicken-with-cranberry-glaze/2003/
EMAIL PRINT
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). 

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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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