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.
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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
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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.
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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
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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.
