Description
A cozy, one-pan fall dinner featuring juicy bone-in chicken thighs roasted with carrots and sweet potatoes, glazed with a tart and sweet cranberry sauce.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 cup fresh cranberries (or thawed frozen cranberries)
- 4 medium carrots, peeled and cut into sticks
- 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
- 1/4 cup maple syrup (or honey as substitute)
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- Optional: pinch of red pepper flakes for heat
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet or roasting pan with parchment paper or lightly grease it.
- In a small saucepan over medium heat, combine cranberries, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Stir occasionally as cranberries pop and break down, about 7-8 minutes, until thick and jammy but still textured. Remove from heat and stir in thyme.
- In a mixing bowl, toss carrot sticks and sweet potato cubes with 2 tablespoons olive oil, salt, pepper, and half the thyme. Spread evenly on the baking sheet, leaving space for chicken.
- Pat chicken thighs dry with paper towels. Rub with remaining 1 tablespoon olive oil and season generously with salt and pepper. Place skin-side up on the baking sheet among the veggies.
- Roast in the oven for 20 minutes. Remove and brush chicken generously with cranberry glaze. Return to oven and roast for another 15-20 minutes until chicken reaches internal temperature of 165°F (74°C) and veggies are tender and caramelized.
- Brush chicken with any leftover glaze after removing from oven. Let rest for 5 minutes before serving.
Notes
Pat chicken dry for crispy skin. Use fresh cranberries for best flavor but frozen works if thawed. Adjust glaze thickness by simmering longer or adding water. Space chicken and veggies to avoid steaming. Brush glaze halfway through cooking for sticky coating. Rest chicken 5 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 420
- Fat: 15
- Carbohydrates: 28
- Fiber: 5
- Protein: 35
Keywords: cranberry glazed chicken, fall dinner, one-pan meal, roasted chicken thighs, sweet potatoes, carrots, healthy dinner, easy weeknight recipe