Succulent chicken thighs roasted with olive oil, cranberries, and aromatic herbs with vegetables in one pan.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Vegetables & Fruit
05 - 1 red onion, cut into wedges
06 - 2 medium carrots, peeled and sliced
07 - 1 lb baby potatoes, halved
08 - 1 cup fresh or frozen cranberries
→ Aromatics & Herbs
09 - 3 garlic cloves, minced
10 - 2 tbsp fresh rosemary, chopped or 2 tsp dried
11 - 1 tbsp fresh thyme leaves or 1 tsp dried
12 - Zest of 1 orange
13 - Juice of 1 orange
→ Optional Garnish
14 - Additional fresh herbs
15 - Orange slices
# How to Make It:
01 - Preheat oven to 425°F.
02 - In a large bowl, toss chicken thighs with olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and orange zest until evenly coated.
03 - Place onion wedges, sliced carrots, and halved baby potatoes in a single layer on a large rimmed baking sheet or roasting dish. Drizzle with additional olive oil and season lightly with salt and pepper.
04 - Nestle seasoned chicken thighs skin side up among the vegetables. Scatter cranberries over the pan and drizzle with fresh orange juice.
05 - Roast in preheated oven for 40 to 45 minutes, or until chicken skin is golden, juices run clear, and internal temperature reaches 165°F. Vegetables should be tender.
06 - For extra crispy skin, broil for an additional 2 to 3 minutes, monitoring closely to avoid burning.
07 - Let rest for 5 minutes before garnishing with fresh herbs and orange slices. Serve warm.
