Ingredients
Scale
- 8 to 10 bone-in, skin-on chicken thighs
- 1.5 lbs baby gold potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- 4 large carrots, peeled and sliced into thick rounds
- 1 cup fresh or frozen cranberries
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: 2 tablespoons honey or maple syrup for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Grab two large rimmed baking sheets. If you want the easiest cleanup possible, line them with parchment paper or aluminum foil. Wash all your vegetables and chop them into uniform sizes so they cook at the same rate. Pat the chicken thighs dry with paper towels; this is the secret to getting that golden, crispy skin everyone loves.
- In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, and smoked paprika. Place the chicken thighs, potatoes, carrots, and Brussels sprouts into a large mixing bowl (or directly onto the sheet pans). Pour the herb oil over everything and toss thoroughly with your hands or tongs until every piece is well-coated. Generously season with salt and black pepper.
- Spread the mixture across the two sheet pans in a single layer. Make sure you don’t overcrowd the pans; if the ingredients are piled on top of each other, they will steam instead of roast. Place the chicken skin-side up. Scatter the cranberries across the pans. Place the pans in the oven and roast for 40 to 45 minutes. Halfway through, rotate the pans to ensure even browning.
- Check the chicken with a meat thermometer to ensure it has reached an internal temperature of 165°F (74°C). If the skin isn’t crispy enough, turn on the broiler for the last 2 to 3 minutes, watching closely so it doesn’t burn. Remove from the oven and let the meat rest for 5 minutes. Transfer everything to a large festive platter and drizzle with any remaining pan juices or a bit of honey for a touch of sweetness.
- Cook Time: 65 minutes