1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs generously with salt and black pepper. Arrange them in a single layer on your prepared baking sheet.

3. Optional but Recommended: In a large oven-safe skillet (like cast iron) over medium-high heat, add the olive oil. Once hot, place the chicken thighs skin-side down and sear for 3-5 minutes until the skin is golden brown and crispy. If you don’t have an oven-safe skillet, you can skip this and just bake, but the skin won’t be as crispy.

4. While the chicken is searing or baking, combine the cranberry sauce, orange juice, brown sugar, Dijon mustard, orange zest, and ground ginger in a medium bowl. Whisk until all ingredients are well combined and the mixture is smooth.

5. If you seared the chicken, transfer the skillet to the preheated oven. If not, place the baking sheet with the seasoned chicken into the oven. Bake for 15 minutes.

6. After 15 minutes, remove the chicken from the oven. Spoon or brush about half of the cranberry orange sauce over the chicken thighs, ensuring they are well coated. Return to the oven and continue baking for another 15-20 minutes, or until the internal temperature of the chicken reaches 165 F (74 C) when measured with a meat thermometer, and the sauce is bubbly and slightly caramelized.

7. Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. Drizzle with any remaining sauce from the pan and garnish with fresh chopped parsley, if desired.