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 tried this recipe during the holidays and it instantly became a family favorite because of its rich flavors and effortless preparation.
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
- Preheat oven:
- Preheat oven to 425°F (220°C)
- Toss chicken:
- In a large bowl toss chicken thighs with olive oil salt pepper minced garlic rosemary thyme and orange zest
- Arrange vegetables:
- 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
- Nestle chicken:
- Nestle the seasoned chicken thighs among the vegetables skin side up
- Scatter cranberries:
- Scatter cranberries over the pan and drizzle everything with orange juice
- Roast:
- 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
- Broil if desired:
- If desired broil for an additional 2 3 minutes for extra crispy skin
- Rest and garnish:
- Rest for 5 minutes Garnish with extra herbs and orange slices before serving
Save This dish is always a hit at family dinners especially when we gather around the table during festive seasons.
Notes
Substitute chicken thighs with drumsticks or boneless thighs adjusting cooking time as needed For sweeter flavor add 1 2 tbsp honey or maple syrup before roasting Serve with crusty bread or a green salad Pairs well with a light-bodied red wine such as Pinot Noir
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 (e g spices) for hidden allergens if necessary
Save Enjoy this flavorful one-pan meal that brings both ease and elegance to your dinner table.
Recipe FAQs
- → What type of chicken is best for this dish?
Bone-in, skin-on chicken thighs retain moisture and develop a crispy skin, making them ideal for roasting in this preparation.
- → Can I substitute the cranberries with another fruit?
Yes, tart fruits like pomegranate seeds or dried cherries work well to add a sweet-tart contrast without overpowering the herbs.
- → How can I make the skin extra crispy?
After roasting, broil the chicken for 2-3 minutes until the skin crisps up to your liking, watching carefully to avoid burning.
- → Are there any suggested side pairings?
This dish pairs beautifully with crusty bread or a fresh green salad to complement the rich, savory flavors.
- → Can I prepare this meal ahead of time?
Yes, marinating the chicken and assembling the vegetables the night before helps deepen the flavor and saves time on cooking day.