My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 400 degrees F (200 degrees C).

    Advertisement
  • Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.

  • Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.

  • Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

526 calories; 25.7 g total fat; 146 mg cholesterol; 450 mg sodium. 33.8 g carbohydrates; 38.9 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2009
My whole family gave this a thumbs up. I used all the same ingredients but changed the methods. Using bone-in thighs I removed the skin trimmed the fat and seasoned it with garlic salt and pepper. Then I just mixed all the other ingredients (minus butter because I didn't cook the onions beforehand) and poured it over the top and baked it at 360 for about an hour (just until the internal temperature reached 170). Cranberries were WONDERFUL in this and the meat was so tender and flavorful just like it was slow-cooked. went with steamed rice. DELISH! Update: passed this recipe on to my friend who is a beginner cook and she said "it was a hit" with her family. Thanks again for posting this. I now keep whole cranberry sauce as a "regular" stock item in my pantry! Read More
(36)

Most helpful critical review

Rating: 1 stars
07/18/2011
sweeeeeeeeeet Read More
(4)
49 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
09/29/2009
My whole family gave this a thumbs up. I used all the same ingredients but changed the methods. Using bone-in thighs I removed the skin trimmed the fat and seasoned it with garlic salt and pepper. Then I just mixed all the other ingredients (minus butter because I didn't cook the onions beforehand) and poured it over the top and baked it at 360 for about an hour (just until the internal temperature reached 170). Cranberries were WONDERFUL in this and the meat was so tender and flavorful just like it was slow-cooked. went with steamed rice. DELISH! Update: passed this recipe on to my friend who is a beginner cook and she said "it was a hit" with her family. Thanks again for posting this. I now keep whole cranberry sauce as a "regular" stock item in my pantry! Read More
(36)
Rating: 5 stars
09/29/2009
My whole family gave this a thumbs up. I used all the same ingredients but changed the methods. Using bone-in thighs I removed the skin trimmed the fat and seasoned it with garlic salt and pepper. Then I just mixed all the other ingredients (minus butter because I didn't cook the onions beforehand) and poured it over the top and baked it at 360 for about an hour (just until the internal temperature reached 170). Cranberries were WONDERFUL in this and the meat was so tender and flavorful just like it was slow-cooked. went with steamed rice. DELISH! Update: passed this recipe on to my friend who is a beginner cook and she said "it was a hit" with her family. Thanks again for posting this. I now keep whole cranberry sauce as a "regular" stock item in my pantry! Read More
(36)
Rating: 5 stars
09/15/2009
I submitted this recipe and I just wanted to add that I usually use chicken breast (I feel the contrast between the moist cranberries and the white meat is better than if it were brown meat) and I also use red wine vinegar (I'm not sure where they got apple cider vinegar from)and the chicken is great with steamed rice thanks Andrea J! Read More
(17)
Advertisement
Rating: 5 stars
09/02/2009
This was one of my Mom's favorite recipes. She found it in Sunset Magazine years ago. It is delicious serve with steamed rice! Read More
(14)
Rating: 5 stars
11/02/2009
Whole family liked this my husband LOVED it. I used the chicken breasts and baslamic vinegar (didn't have red wine vinegar) after I read what misscarolb wrote as corrections to the original recipe she submitted. I cooked everything at 350 because I used boneless breasts and a pyrex dish. I forgot to add the brown sugar but it didn't need it as it was very sweet without it. I misread the recipe and took the onions right out after cooking them at the beginning for 15 min. and put them into the sauce but it still tasted fine. I turned the chicken in the butter so both sides got some and baked covered with foil for about 20 min. Then I put the sauce on and baked covered about 10 more minutes. I took the cover off for the remainder of the time until the chicken was 165 F inside. Lots of delicious sauce. Great with rice. Read More
(8)
Rating: 5 stars
01/18/2011
Turns out I didn't have any chicken but I did have some meatballs frozen. I did the sauce and put them in the crockpot. 6 hours later on low it was fabulous!!! This is some awesome stuff! Read More
(8)
Advertisement
Rating: 5 stars
09/22/2009
This was great. I used my slow cooker and I did substitute chicken breasts for the thighs - great recipe!! Thanks! Read More
(6)
Rating: 4 stars
02/22/2011
I just made this tonight and paired it with mashed potatoes. I used 1.5lbs of boneless skinless chicken thighs and kept the sauce measurements the same. The step of scooping the onions into the sauce what about the chicken broth already in the dish with the chicken? I combined it to the cranberry mixture because the instructions didn't specify not to. This might be the reason why my sauce was a little on the soupy side. I must add that the overall flavor is a little too sweet. I will definitely be making this again but will be using less sugar. The flavor is tangy sweet and sour it reminds me of BBQ sauce in a good way. Read More
(4)
Rating: 5 stars
12/23/2010
I used chicken tenders and ended up using a 14oz can of cranberry sauce. My entire family - including young children like it. Read More
(4)
Rating: 3 stars
09/27/2010
This was a nice change from the usual though I would not make it again for chicken. My husband mentioned that it would be good on a beef or pork roast. I think it was just too sweet and it seemed to overwhelm the chicken. Maybe I'll try to use it on a roast next time! Read More
(4)
Rating: 1 stars
07/18/2011
sweeeeeeeeeet Read More
(4)