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+ servings

Chicken Thighs with Cranberries and Butternut Squash

A sweet and savory recipe you will love!
Course Main Dish
Cuisine American
Keyword Fall, Holiday, Meal prep, Party, Winter
Cooking Method Oven, Sheet Pan Meals
Condition Cancer, Chronic Kidney Disease, Dairy Free, Diabetes, Heart Health, Nut Free, PCOS
Prep Time 1 minute
Cook Time 40 minutes
Total Time 41 minutes
Servings 8


  • cooking spray
  • 1 1/2 cup cranberries
  • 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 black pepper
  • 8 chicken thighs, bone-in, skin-on
  • 1 lb butternut squash cubed
  • 1 tbsp thyme chopped


  • Preheat oven to 400° F.
  • Spray a sheet pan with cooking spray and set aside.
  • In a food processor, combine 1/2 cup cranberries, olive oil, worcestershire sauce, honey, balsamic vinegar, garlic, salt and pepper. Pulse until smooth.
  • Place chicken thighs in a large gallon bag and add the cranberry mixture. Seal and place it in the fridge to marinate for at least 1 hour, and up to 12 hours.
  • Place butternut squash and remaining cranberries on the prepared sheet pan.
  • After placing the butternut squash and cranberries in the pan. Sprinkle with salt and pepper to taste, and add the 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.


Carbohydrates: 14g | Protein: 19g | Fat: 22g | Cholesterol: 111mg | Sodium: 258mg | Potassium: 468mg | Fiber: 2g | Iron: 1mg