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.
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
- 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.
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
Save 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.