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 tried this recipe during the holidays and it quickly became a family favorite for both its flavor and simplicity.
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:
- Preheat oven to 425°F (220°C).
- Step 2 Season chicken:
- In a large bowl toss chicken thighs with olive oil, salt, pepper, minced garlic, rosemary, thyme, and orange zest.
- Step 3 Prepare vegetables:
- 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 Assemble dish:
- Nestle the seasoned chicken thighs among the vegetables, skin side up.
- Step 5 Add cranberries and juice:
- Scatter cranberries over the pan and drizzle everything with orange juice.
- Step 6 Roast:
- 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 Optional broil:
- If desired broil for an additional 2–3 minutes for extra crispy skin.
- Step 8 Rest and garnish:
- Rest for 5 minutes. Garnish with extra herbs and orange slices before serving.
Save This recipe brings everyone together at the table especially when sharing the fresh flavors and warmth of the meal.
Serving Suggestions
Serve with crusty bread or a green salad to balance the richness of the roast chicken.
Wine Pairing
Pairs well with a light-bodied red wine such as Pinot Noir enhancing the festive flavors.
Allergy Information
Contains no common allergens. Double-check packaged ingredients (e.g., spices) for hidden allergens if necessary.
Save This one-pan roast chicken is perfect for easy weeknight dinners or special occasions alike providing both convenience and taste.
Recipe Help
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are preferred for their flavor and ability to stay moist during roasting, though drumsticks or boneless thighs can be used with adjusted cooking times.
- → Can I substitute the cranberries with another fruit?
Yes, dried cherries or fresh pomegranate seeds can provide a similar sweet-tart contrast if cranberries are unavailable.
- → How do the herbs contribute to the dish?
Rosemary and thyme infuse the chicken and vegetables with an earthy aroma that complements the citrus and fruit flavors.
- → Is it necessary to broil at the end of cooking?
Broiling is optional but recommended for achieving extra crispy and golden chicken skin.
- → What sides pair well with this dish?
It pairs nicely with crusty bread or a fresh green salad to balance the rich flavors and textures.
- → How can I make this dish sweeter?
Adding 1–2 tablespoons of honey or maple syrup before roasting enhances the natural sweetness of the cranberries and vegetables.