Juicy chicken thighs roasted with herbs, cranberries, and root vegetables for a flavorful, easy main dish.
# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Vegetables & Fruit
05 - 1 red onion, cut into wedges
06 - 2 medium carrots, peeled and sliced
07 - 1 lb baby potatoes, halved
08 - 1 cup fresh or frozen cranberries
→ Aromatics & Herbs
09 - 3 garlic cloves, minced
10 - 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
11 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
12 - Zest of 1 orange
13 - Juice of 1 orange
→ Optional Garnish
14 - Additional fresh herbs
15 - Orange slices
# Method:
01 - Heat oven to 425°F.
02 - In a large bowl, toss chicken thighs with olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and orange zest.
03 - Place red onion wedges, sliced carrots, and halved baby potatoes evenly on a large rimmed baking sheet or roasting dish. Drizzle with olive oil and season lightly with salt and pepper.
04 - Nestle the seasoned chicken thighs skin side up among the vegetables on the baking sheet.
05 - Scatter fresh or frozen cranberries over the pan and drizzle with the freshly squeezed orange juice.
06 - Roast in the preheated oven for 40 to 45 minutes until chicken skin is golden and internal temperature reaches 165°F, and vegetables are tender.
07 - For extra crispiness, broil for an additional 2 to 3 minutes.
08 - Allow the dish to rest for 5 minutes before garnishing with fresh herbs and orange slices and serving.
