Spending Christmas by yourself doesn’t mean you can’t have a special meal. This cranberry-orange chicken is a simple, festive dish that feels indulgent but isn’t complicated to make. It’s perfect for a quiet celebration — a juicy roast chicken with a sweet-tart cranberry-orange glaze, finished with a touch of herbs.
Serves 1–2
Ingredients
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2 chicken thighs (bone-in, skin-on) or 1 chicken leg quarter
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Sea salt, to season
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1 tsp olive oil, for the pan
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1 small shallot, halved or quartered
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½ orange, thinly sliced, plus 1–2 slices for serving
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1 cup frozen or dried cranberries
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2 tbsp brown sugar (adjust to taste)
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Sea salt and freshly ground black pepper
Marinade
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Juice of ½ orange
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1 tsp olive oil or avocado oil
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1 small clove garlic, crushed
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1 small sprig thyme, plus extra for cooking
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1 tsp chopped flat-leaf parsley
Method
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Lightly season the chicken with sea salt.
Mix the marinade ingredients in a small bowl, then add the chicken and coat well. Cover and refrigerate for 1–4 hours. - Remove the chicken from the fridge about 20–30 minutes before cooking. Pat dry with paper towels and discard the marinade.
Preheat your oven to 200°C (fan-forced 180°C). -
Heat the olive oil in a small ovenproof skillet over medium heat. Add chicken, skin side down, and cook until golden brown (about 5–6 minutes). Flip and cook for another 2–3 minutes. Remove chicken to a plate.
- In the same skillet, add the shallot and sauté for 2–3 minutes until slightly softened.
Add the orange slices and cranberries. Stir gently and cook for 1–2 minutes.
Stir in the brown sugar and thyme. Taste and adjust sweetness or seasoning if needed. Turn off the heat. -
Nestle the chicken back into the skillet, skin side up, with a couple of orange slices on top.
Roast in the oven for 15–20 minutes, or until the chicken juices run clear. -
Let the chicken rest for 5 minutes. Plate with cranberries, shallots, and a presentation slice of orange. Enjoy your festive solo Christmas dinner!
