Cranberry Orange Chicken is one of those sweet, sticky oven-baked dishes that everyone loves. Gluten free cooks know that life in the kitchen is easier if your soy sauce is always gluten free. Trying to keep a gluten-filled version and a gluten-free version is not worth it. You want easy dishes the whole family will enjoy.
I keep frozen orange juice concentrate in the freezer for this recipe as well as my overnight oats, homemade granola and pumpkin-ginger muffins. If you don't keep orange juice on hand this is a great option.
Ingredients
I buy canned cranberry sauce for this chicken recipe and an outstanding Warm Cranberry Dip.
- bone-in chicken thighs
- canned whole cranberry sauce
- honey
- frozen orange juice concentrate
- gluten free soy sauce
See recipe card for exact amounts.
Storage
Sweet saucy dishes like this freeze well and last in the freezer for 2-3 months. Portion the leftovers in the sizes you know you'll want.
Top Tip
Celebrate with an easy Thanksgiving dinner. This dish isn't fancy but that's what makes it appealing to students for a Friendsgiving dinner or for a small number of people who don't want to cook a whole turkey.
Cranberry Orange Chicken
Ingredients
- 12 bone-in chicken thighs
CRANBERRY ORANGE SAUCE
- 1 can whole cranberry sauce (14 oz/397 g)
- ⅓ cup honey
- ¼ cup orange juice concentrate*
- ¼ cup gluten free soy sauce
Instructions
- Preheat oven to 350°F.
- Combine sauce ingredients in saucepan over medium heat. Bring to a boil, decrease heat and simmer 5 minutes.
- Put chicken in large baking dish and pour sauce over top.
- Bake in preheated oven for 1-1½ hours basting chicken with sauce half way through the cooking time.
Notes
Nutrition
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