Maple Apple Cranberry Roast Chicken

Maple Apple Cranberry Roast Chicken is the kind of dish that instantly makes the kitchen feel warm and inviting. First, chicken thighs are seared until the skin turns beautifully golden. Then, sweet apples and tart cranberries soften gently in butter, creating a flavorful base. As maple syrup and Dijon simmer together, the glaze becomes glossy, rich, and perfectly balanced.

Because this recipe roasts in a cast iron skillet, everything cooks evenly while developing deep caramelization. Meanwhile, the cranberries burst slightly in the oven, adding bright pops of flavor. Additionally, the apples absorb the maple glaze, becoming tender and fragrant.

Historically, apples and cranberries have long been paired with roasted poultry in autumn cooking, especially in North American farmhouse kitchens. Over time, maple syrup became the natural sweetener of choice, adding warmth and depth without overpowering.

Altogether, this dish feels cozy yet elegant—perfect for both weeknight dinners and relaxed entertaining.

Recipe Yield: 4 servings

INGREDIENTS

2 lb bone-in, skin-on chicken thighs
2 apples, cored and sliced (Honeycrisp or Fuji)
¾ cup fresh cranberries
3 cloves garlic, smashed
⅓ cup pure maple syrup
¼ cup chicken broth
1 tsp dried thyme
½ tsp dried rosemary
2 Tbsp olive oil
2 Tbsp butter
1½ tsp salt
¾ tsp black pepper
¾ tsp paprika
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
Fresh thyme or rosemary, for garnish

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F (200°C). Pat chicken thighs completely dry to ensure crisp skin. Season evenly with salt, pepper, paprika, thyme, and rosemary.

2. Sear the chicken:
Meanwhile, heat olive oil in a large cast iron skillet over medium-high heat. Place chicken skin-side down and sear 5–6 minutes until deeply golden. Flip and cook 2 minutes more, then transfer thighs to a plate.

3. Build the base:
Next, reduce heat to medium. Add butter to the skillet, then add apples, cranberries, and garlic. Sauté 2–3 minutes, stirring gently, until lightly softened.

4. Create the maple glaze:
Then, whisk maple syrup, chicken broth, apple cider vinegar, and Dijon directly into the skillet. Simmer 1–2 minutes until slightly glossy.

5. Roast until tender:
Nestle chicken thighs back into the skillet, skin-side up. Spoon glaze lightly over the chicken. Transfer to oven and roast 30–35 minutes, until chicken reaches 165°F and skin is crisp.

6. Finish and rest:
Finally, let rest for 5 minutes. Garnish with fresh herbs and serve warm with pan juices.

Helpful Tips to Perfect This Recipe

• Crispy skin success: Always start with very dry chicken and keep the glaze mostly off the skin before roasting.
• Flavor balance: Cranberries add brightness; therefore, the apple cider vinegar ensures the glaze stays balanced, not overly sweet.
• Cast iron advantage: A preheated cast iron skillet helps maintain even heat and deep caramelization throughout roasting.