Go Back
–+ servings
A skillet with roasted chicken thighs, potatoes, carrots, cranberries, and orange slices, garnished with rosemary. Rolls, orange slices, and cranberries are arranged around the pan.

Roasted Cranberry Chicken

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 4 bone-in chicken thighs skin on
  • 1 ½ teaspoons salt divided
  • ¾ teaspoon pepper divided
  • 1 tablespoon olive oil
  • 1 pound baby potatoes halved
  • ½ pound baby carrots or 3 medium carrots, peeled and cut into 2-inch pieces
  • 3 teaspoons minced garlic (about 3 small cloves)
  • 2 oranges 1 zested and juiced, 1 cut in half and set aside
  • 1 tablespoon honey or maple syrup
  • 1 cup fresh cranberries
  • 3 sprigs fresh rosemary plus 2 extra for garnish if desired

Instructions

  • Preheat the oven to 400°F. (200°C.) Use paper towels to pat 4 bone-in chicken thighs dry, then season on both sides using 0.75 teaspoons salt and 0.38 teaspoon pepper (reserve remaining salt and pepper for later).
  • Heat a 12-inch oven-safe skillet over medium heat, then add 1 tablespoon olive oil. Once oil is hot, add chicken thighs, skin side down, and sear until skin is deep golden and crisp, about 5 minutes.
  • Use tongs to turn thighs over and cook for another 2 minutes, then transfer to a plate. **Note: The chicken will not be completely cooked through yet.
  • To the same skillet, add 1 pound baby potatoes and ½ pound baby carrots, then season with remaining 0.75 teaspoons salt and 0.38 teaspoon pepper. Cook for 5-7 minutes, stirring occasionally, until they begin to brown. Stir in the 3 teaspoons minced garlic and cook for 30 seconds until fragrant.
  • Add 2 oranges, and 1 tablespoon honey, then stir with a wooden spoon to deglaze the pan and scrape up the browned bits. Add 1 cup fresh cranberries and 3 sprigs fresh rosemary.
  • Nestle the seared chicken thighs back into the skillet, skin-side up. Tuck the orange halves into the pan, cut sides up, between the chicken and vegetables. Transfer skillet to the oven and roast for 25-30 minutes, until vegetables are fork tender and internal temperature of chicken reaches 165°F. (74°C.).
  • Squeeze juice from roasted orange halves over the chicken just before serving for a bright, caramelized citrus finish. Spoon pan juices over top and garnish with extra rosemary if desired.

Notes

Keep the vegetables similar in size. Halved baby potatoes and 2-inch carrot pieces should cook at about the same rate.
Use a 12-inch skillet. Giving everything some room helps the chicken and vegetables roast instead of steam.
Use a meat thermometer to check the temperature. Cook the chicken to 165°F, checking the thickest part of the thigh. Be sure that the probe isn't touching any bones.

Nutrition

Serving: 1 chicken thigh | Calories: 518kcal | Carbohydrates: 41g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1036mg | Potassium: 1069mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8120IU | Vitamin C: 63mg | Calcium: 81mg | Iron: 3mg
QR Code linking back to recipe