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 made this roast chicken to impress guests during the holidays and it quickly became a family favorite because of its simple preparation and delicious flavors.
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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
- Step 1:
- Preheat oven to 425°F (220°C).
- Step 2:
- In a large bowl, toss chicken thighs with olive oil, salt, pepper, minced garlic, rosemary, thyme, and orange zest.
- Step 3:
- 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.
- Step 4:
- Nestle the seasoned chicken thighs among the vegetables, skin side up.
- Step 5:
- Scatter cranberries over the pan and drizzle everything with orange juice.
- Step 6:
- 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.
- Step 7:
- If desired, broil for an additional 2–3 minutes for extra crispy skin.
- Step 8:
- Rest for 5 minutes. Garnish with extra herbs and orange slices before serving.
Save Gathering around this meal with my family always brings joy; we share stories while enjoying the comforting aromas and delicious flavors.
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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.
Nutritional Information
Per serving: Calories 410, Total Fat 22 g, Carbohydrates 32 g, Protein 23 g
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This recipe offers a perfect combination of flavors for any occasion and requires minimal cleanup.
Recipe Questions & Answers
- → Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken thighs or drumsticks can be used, but adjust the cooking time accordingly to avoid overcooking.
- → How do cranberries affect the flavor?
Cranberries add a sweet-tart brightness that balances the rich, savory notes of the roasted chicken and vegetables.
- → What herbs best complement this dish?
Fresh rosemary and thyme are ideal, imparting earthy and piney aromas that enhance the chicken and root vegetables.
- → Can I prepare this dish ahead of time?
Marinating the chicken in herbs and olive oil ahead can deepen flavors; however, roasting is best done just before serving for optimal texture.
- → What sides pair well with this meal?
Light green salads or crusty bread complement the dish well, and a light-bodied red wine like Pinot Noir enhances the flavors.
