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 have always loved how simple yet flavorful this one pan roast chicken becomes with just a few herbs and fresh fruit.
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 This recipe always brings my family together especially during holiday gatherings where everyone looks forward to this flavorful meal.
Serving Suggestions
Serve with crusty bread or a fresh green salad to balance the rich flavors of the roast chicken and cranberries.
Pairing Recommendations
Pairs well with a light bodied red wine such as Pinot Noir which complements the tartness of the cranberries.
Storage Tips
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to preserve crispiness.
Save This one pan roast chicken recipe makes a deliciously easy and memorable meal for any occasion.
Recipe FAQ Section
- → Can I use other cuts of chicken?
Yes, bone-in drumsticks or boneless thighs can be substituted, but adjust cooking time to ensure proper doneness.
- → Are fresh cranberries necessary?
Frozen cranberries work equally well, delivering the same tart flavor without affecting texture.
- → What herbs pair best with this dish?
Fresh rosemary and thyme complement the olive oil and chicken, enhancing the aroma and flavor.
- → How do I get crispy skin on the chicken?
Roast skin side up and optionally broil for 2-3 minutes at the end to crisp the skin perfectly.
- → Can the dish be sweetened?
Adding a tablespoon or two of honey or maple syrup before roasting adds a gentle sweetness that balances the tart cranberries.