# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Fruit
05 - 1 red onion, cut into wedges
06 - 2 medium carrots, peeled and sliced
07 - 1 pound baby potatoes, halved
08 - 1 cup fresh or frozen cranberries
→ Aromatics & Herbs
09 - 3 garlic cloves, minced
10 - 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon 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 - Set oven temperature 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 - Spread onion wedges, sliced carrots, and halved baby potatoes in a uniform single layer on a large rimmed baking sheet or roasting pan. Drizzle with olive oil and season with salt and pepper.
04 - Nestle the seasoned chicken thighs skin-side up among the vegetables on the baking sheet.
05 - Scatter fresh or frozen cranberries over the pan and pour orange juice evenly across all ingredients.
06 - Place pan in the preheated oven and roast 40 to 45 minutes, or until chicken skin is golden and juices run clear (internal temperature 165°F), and vegetables are tender.
07 - Broil for an additional 2 to 3 minutes to achieve extra crispy skin if desired.
08 - Remove from oven and let rest for 5 minutes. Garnish with extra fresh herbs and orange slices before serving.
