Save Succulent roast chicken thighs are infused with aromatic herbs and olive oil, then roasted with sweet-tart cranberries and root vegetables all in one pan for an easy festive meal
I first made this dish on a chilly autumn evening and immediately loved how the cranberries added a perfect sweet and tart contrast to the savory chicken
Ingredients
- Chicken: 4 bone-in skin-on chicken thighs 2 tbsp olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper
- Vegetables & Fruit: 1 red onion cut into wedges 2 medium carrots peeled and sliced 500 g (1 lb) baby potatoes halved 1 cup fresh or frozen cranberries
- Aromatics & Herbs: 3 garlic cloves minced 2 tbsp fresh rosemary chopped (or 2 tsp dried) 1 tbsp fresh thyme leaves (or 1 tsp dried) Zest of 1 orange Juice of 1 orange
- Optional Garnish: Additional fresh herbs Orange slices
Instructions
- Step 1:
- Preheat oven to 425°F (220°C)
- Step 2:
- In a large bowl toss chicken thighs with olive oil salt pepper minced garlic rosemary thyme and orange zest
- Step 3:
- Arrange onion wedges carrots and baby potatoes in a single layer on a large rimmed baking sheet or ovenproof dish Drizzle with a bit more olive oil and season lightly with salt and pepper
- Step 4:
- Nestle the seasoned chicken thighs among the vegetables skin side up
- Step 5:
- Scatter cranberries over the pan and drizzle everything with orange juice
- Step 6:
- Roast in the preheated oven for 40 45 minutes or until chicken skin is golden and juices run clear (internal temperature should reach 165°F/74°C) and vegetables are tender
- Step 7:
- If desired broil for an additional 2 3 minutes for extra crispy skin
- Step 8:
- Rest for 5 minutes Garnish with extra herbs and orange slices before serving
Save This recipe quickly became a family favorite especially during holiday dinners when everyone appreciates a simple but impressive dish
Required Tools
Large mixing bowl Rimmed baking sheet or roasting dish Sharp knife Cutting board Tongs
Allergen Information
Contains no common allergens Double-check packaged ingredients (eg spices) for hidden allergens if necessary
Nutritional Information
Calories 410 Total Fat 22 g Carbohydrates 32 g Protein 23 g per serving
Save Enjoy this comforting dish with a side of crusty bread or a green salad for a complete meal
Recipe FAQs
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs can be used but reduce the cooking time to avoid drying out the meat.
- → What vegetables work best for this dish?
Root vegetables like carrots, baby potatoes, and red onion are ideal as they roast evenly and complement the chicken and cranberries.
- → How do cranberries affect the flavor?
Cranberries add a sweet-tart brightness that balances the richness of the chicken and olive oil.
- → Can I prepare this dish ahead of time?
You can marinate the chicken the night before to deepen flavors, but roasting is best done fresh for optimal texture.
- → What is the best way to get crispy skin?
Broiling for 2-3 minutes after roasting crisps the skin nicely without drying out the meat.
- → Are there good wine pairings for this meal?
A light-bodied red wine such as Pinot Noir pairs well, complementing the sweet and savory elements.