Pin 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 recipe for a holiday dinner and it was a hit with everyone at the table.
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:
- Preheat oven to 425°F (220°C).
- Season Chicken:
- In a large bowl toss chicken thighs with olive oil salt pepper minced garlic rosemary thyme and orange zest.
- Prepare 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.
- Assemble:
- Nestle the seasoned chicken thighs among the vegetables skin side up.
- Add 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 (optional):
- If desired broil for an additional 2 3 minutes for extra crispy skin.
- Rest and Serve:
- Rest for 5 minutes Garnish with extra herbs and orange slices before serving.
Pin This dish is perfect for family gatherings bringing everyone together with its warm seasonal flavors.
Serving Suggestions
Serve with crusty bread or a green salad for a complete meal that pairs well with 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.
Pin This recipe delivers flavorful and juicy roast chicken that’s sure to impress your guests every time.
Recipe Q&A
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal for juicy, flavorful results, but drumsticks or boneless thighs can be substituted with adjusted cooking time.
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well and add the same tart contrast to the rich flavors of the chicken and vegetables.
- → How do the herbs and orange zest enhance the dish?
Fresh rosemary, thyme, garlic, and orange zest infuse the chicken with aromatic and citrusy notes that complement the tart cranberries and roasted vegetables.
- → Is it possible to make the skin extra crispy?
Yes, broiling the chicken for 2–3 minutes at the end of roasting crisps the skin to golden perfection.
- → What side dishes pair well with this one-pan chicken?
Crusty bread or a fresh green salad provide a nice balance and round out the meal without overpowering the main flavors.
