Juicy chicken thighs baked with herbs, cranberries, carrots, and potatoes for a simple, flavorful dish.
# Ingredients:
→ 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
# Instructions:
01 - Set the oven temperature to 425°F.
02 - In a large bowl, combine chicken thighs with olive oil, kosher salt, black pepper, minced garlic, chopped rosemary, thyme leaves, and orange zest. Toss to coat evenly.
03 - Arrange the red onion wedges, sliced carrots, and halved baby potatoes in a single layer on a large rimmed baking sheet or roasting dish. Drizzle lightly with olive oil and season with salt and pepper.
04 - Nestle the seasoned chicken thighs skin side up among the vegetables. Scatter cranberries over the entire pan and drizzle with fresh orange juice.
05 - Place the pan in the oven and roast for 40 to 45 minutes, or until the chicken skin is golden brown and juices run clear, reaching an internal temperature of 165°F, and the vegetables are tender.
06 - For extra crispiness, broil the chicken for an additional 2 to 3 minutes.
07 - Allow the chicken to rest for 5 minutes before serving. Garnish with additional fresh herbs and orange slices as desired.
