Chicken Thighs with Cranberries and Butternut Squash

A sweet and savory recipe you will love!
Prep Time1 min
Cook Time40 mins
Total Time41 mins
Course: Dinner, Main Dish
Cuisine: American
Keyword: Fall, Holiday, Meal prep, Party, Winter
Condition: Dairy Free, Nut Free


  • 8 chicken thighs, bone-in, skin-on
  • 1/2 cup cranberries plus 1 cup
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 2 tbsp honey
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb butternut squash cubed
  • 1 tbsp thyme chopped
  • Cooking Spray


  • Preheat oven to 400 degrees F.
  • Spray sheet pan with cooking spray and set aside.
  • In a food processor, combine 1/2 cup cranberries, olive oil, worcestershire sauce, balsamic vinegar, garlic, salt and pepper. Pulse until smooth.
  • Place chicken thighs in a large gallon bag, and add cranberry mixture. Seal and place in fridge to marinate for at least 1 hour, and up to 12 hours.
  • Place butternut squash and remaining cranberries on prepared baking sheet.
  • After placing the butternut squash and cranberries in the pan. Sprinkle with salt and pepper to taste, and chopped thyme.
  • Nestle chicken among the squash/cranberries, skin side down, and pour remaining marinade over chicken pieces. Bake for 40 minutes, flipping chicken halfway through. During the last 5 minutes of cooking, switch oven to broil setting to slightly char chicken skin.

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