Roasted chicken thighs infused with herbs, cranberries, and root vegetables for a simple, flavorful meal.
# Components:
→ 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)
11 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
12 - Zest of 1 orange
13 - Juice of 1 orange
→ Optional Garnish
14 - Additional fresh herbs
15 - Orange slices
# Directions:
01 - Set oven temperature 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 rimmed baking sheet; drizzle with olive oil and sprinkle lightly with salt and pepper.
04 - Nestle the seasoned chicken thighs skin side up amongst the vegetables on the baking sheet.
05 - Scatter fresh or frozen cranberries over the chicken and vegetables, then drizzle the entire pan with fresh orange juice.
06 - Place baking sheet in preheated oven and roast for 40 to 45 minutes, or until chicken skin is golden, juices run clear with an internal temperature of 165°F, and vegetables are tender.
07 - For crispier skin, broil for an additional 2 to 3 minutes, watching closely to prevent burning.
08 - Remove from oven and let rest for 5 minutes. Garnish with extra fresh herbs and orange slices before serving.
