Preheat the oven to 400 degrees F.
Season chicken thighs with salt, pepper and garlic cloves.
Add the rice and water to a casserole dish. Place chicken thighs on top of the rice.
Begin making the cranberry sauce by adding cranberries, orange juice, orange zest, honey, cinnamon, balsamic vinegar and rosemary to a small saucepan over medium-high heat. Stir occasionally until the cranberries burst and thicken, about 10 minutes.
Once thickened, turn off the heat. Spread the cranberry sauce over the chicken thighs.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil from the dish and continue to bake (uncovered) for another 20-30 minutes until all the liquid is absorbed.
Transfer chicken to plates along with the rice and serve. Enjoy!
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Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.