Ingredients
For the Chicken and Vegetables:
4 bone-in, skin-on chicken thighs (about 2 lbs)
2 large sweet potatoes, peeled and cut into 1-inch cubes
4 medium carrots, peeled and sliced into 1/2-inch thick rounds
1 large red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
For the Cranberry Glaze:
1 cup whole berry cranberry sauce
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, minced
A pinch of red pepper flakes (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes, carrots, and red onion with olive oil, thyme, salt, and pepper. Spread evenly on the prepared sheet.
3. Pat chicken thighs dry and season all sides with salt and pepper. Arrange on top of vegetables.
4. Roast in the oven for 20–25 minutes, allowing chicken to begin browning and vegetables to soften.
5. Meanwhile, make the cranberry glaze: In a saucepan, combine cranberry sauce, balsamic vinegar, maple syrup, Dijon mustard, garlic, and optional red pepper flakes. Simmer for 5 minutes until slightly thickened.
6. Remove pan from oven and brush half the glaze generously over chicken thighs.
7. Return to oven and roast for another 15–20 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender. Broil for 2–3 minutes if desired for crispier skin.
8. Let rest for a few minutes before serving. Brush with remaining glaze or serve it on the side.
Notes
Swap sweet potatoes with butternut squash or Yukon Gold potatoes for variety.
For a vegetarian version, use roasted tofu or cauliflower instead of chicken.
Cranberry glaze can be made ahead and stored in the fridge for up to 3 days.
Store leftovers in the refrigerator for 3–4 days and reheat in oven at 350°F for best texture.
Perfect holiday main or weeknight dinner that pairs well with salad or stuffing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 14g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg