Roasted Cranberry Chicken and Vegetables Recipe

Roasted cranberry chicken thighs with vegetables in a pan.

Roasted Cranberry Chicken and Vegetables Recipe

Author Mandy

Roasted Cranberry Chicken and Vegetables combines seared bone-in chicken thighs, potatoes, and carrots with a sweet-tart cranberry-orange sauce. The chicken and vegetables finish roasting together in a skillet, uncovered, to help the sauce reduce and the chicken skin crisp back up.

Prep Time 10

Cook Time 50

Total Time 1

Serving Size Servings

Ingredients

4 bone-in, skin-on chicken thighs
1 1/2 tablespoons avocado oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 tablespoons unsalted butter
3 cloves garlic minced
1/2 cup chicken broth
1/3 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 teaspoons orange zest
1 1/2 cups fresh or frozen cranberries
1 1/2 pounds baby gold potatoes cut into 1-inch pieces
3 medium carrots cut into 1-inch pieces

Instructions

Preheat the oven to 400°F.
Season the chicken thighs with the kosher salt and black pepper.
Heat the oil in a 12-inch oven-safe skillet over medium heat. Add the chicken thighs skin-side down and sear undisturbed for 5 to 7 minutes, until the skin is well browned. Flip the chicken and cook for 2 minutes, then transfer it to a plate.
Add the butter and garlic to the same skillet and cook briefly until the butter is melted and the garlic is fragrant.
Add the chicken broth, orange juice, balsamic vinegar, maple syrup, orange zest, cranberries, thyme, and sage. Stir to combine and simmer for 8 to 10 minutes, until the sauce begins to reduce and thicken and some of the cranberries start to burst.
Add the potatoes and carrots to the skillet and gently arrange them in a mostly single layer.
Return the chicken thighs to the skillet, keeping the skin above the sauce.
Cover the skillet and bake for 25 to 30 minutes.
Remove the cover and bake for another 5 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. The uncovered cooking time also lets the sauce reduce slightly and the chicken skin crisp back up.
Spoon the cranberry sauce and cranberries over the chicken and vegetables before serving.

Notes

Refrigerate: Store leftover chicken, vegetables, and sauce in an airtight container in the refrigerator for up to 3 to 4 days.
Freeze: You can freeze the chicken and sauce, but the potatoes may soften and become a bit mealy after thawing. Store in a freezer-safe container for up to 2 to 3 months.
Reheat: Reheat leftovers in a covered skillet or baking dish until heated through. If the sauce has thickened too much in the refrigerator, add a small splash of chicken broth before reheating.
Bone-in, skin-on chicken breasts can be used in place of the thighs. Avoid boneless chicken for this recipe because it will cook faster than the potatoes and carrots.
Fresh or frozen cranberries can be used. Pick through them first and discard any that look soft, shriveled, or otherwise past their prime.

Nutriton

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.