This dish combines seasonal flavors of tart cranberries and bright citrus with tender roasted chicken, making it perfect for a cozy holiday dinner. 4 bone-in, skin-on chicken thighs 1 cup fresh cranberries ½ cup orange juice (freshly squeezed) Zest of 1 orange 3 tbsp honey or maple syrup 2 tbsp olive oil 2 cloves garlic, minced 1 tsp fresh rosemary, chopped Salt and pepper to taste 2 cups baby carrots 2 cups Brussels sprouts, halved 1 small red onion, sliced Preheat Oven Prepare Glaze Season Chicken Arrange Vegetables Bake Chicken & Veggies Glaze & Finish Serve Seasonal ingredients like cranberries and citrus add festive color and taste. One-pan roasting makes cleanup easy. Pairs beautifully with mashed potatoes or wild rice for a complete holiday meal.Ingredients (Serves 4)
Instructions
Set your oven to 400°F (200°C).
In a small saucepan, combine cranberries, orange juice, orange zest, honey, garlic, and rosemary. Simmer over medium heat for 8–10 minutes until cranberries burst and sauce thickens slightly. Remove from heat.
Pat chicken thighs dry. Rub with olive oil, salt, and pepper.
On a large baking sheet, spread carrots, Brussels sprouts, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Place chicken thighs on the same sheet (skin side up). Roast for 30–35 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Brush cranberry-orange glaze over chicken during the last 10 minutes of roasting for a glossy, flavorful finish.
Plate chicken with roasted vegetables. Spoon extra glaze on top for added flavor.Why It Works for December
Cranberry Orange Glazed Chicken with Roasted Vegetables
