Succulent chicken thighs roasted with olive oil, herbs, cranberries, and root vegetables for a wholesome meal.
# What You'll Need:
→ 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 rosemary
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - Zest of 1 orange
13 - Juice of 1 orange
→ Optional Garnish
14 - Additional fresh herbs
15 - Orange slices
# How to make it:
01 - Preheat the oven to 425°F.
02 - In a large bowl, combine chicken thighs with olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and orange zest. Toss until evenly coated.
03 - Arrange red onion wedges, sliced carrots, and halved baby potatoes in a single layer on a large rimmed baking sheet or ovenproof dish. Drizzle with olive oil, then season lightly with salt and pepper.
04 - Nestle the seasoned chicken thighs skin side up among the vegetables on the baking sheet.
05 - Scatter cranberries over the chicken and vegetables, then drizzle with fresh orange juice.
06 - Roast in the preheated oven for 40 to 45 minutes or until the chicken skin is golden and the internal temperature reaches 165°F, and vegetables are tender.
07 - For extra crispiness, broil for 2 to 3 minutes at the end of cooking, watching carefully to prevent burning.
08 - Allow the chicken to rest for 5 minutes after roasting. Garnish with additional fresh herbs and orange slices before serving.
