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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
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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