Juicy chicken thighs roasted with aromatic herbs, root vegetables, and tart cranberries in a simple one-pan dish.
# Components:
→ 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
# Directions:
01 - Set the oven to 425°F.
02 - In a large bowl, toss the chicken thighs with olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and orange zest until evenly coated.
03 - Spread the onion wedges, sliced carrots, and halved baby potatoes in a single layer on a rimmed baking sheet or ovenproof dish. Drizzle lightly 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 the cranberries evenly over the pan and drizzle the orange juice on top.
06 - Place the pan in the preheated oven and roast for 40 to 45 minutes, or until the chicken skin is golden, juices run clear, and the internal temperature reaches 165°F. Vegetables should be tender.
07 - For crispier skin, broil the dish for an additional 2 to 3 minutes if desired.
08 - Allow the chicken to rest for 5 minutes. Garnish with extra fresh herbs and orange slices before serving.
