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Cranberry Roasted Chicken

Active Time45 mins


  • Oven-safe skillet
  • 2 small bowls
  • Plates


  • 4-5 chicken thighs or breasts, bone in skin on
  • 1 tbsp olive oil
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • tsp salt
  • 1 tsp fresh ground pepper
  • 1 lemon
  • 1 whole garlic head
  • cups fresh cranberries
  • 2 tbsp maple syrup
  • juice of 1/2 orange
  • zest of 1 orange


  • Preheat the oven to 400 degrees Fahrenheit.
  • Pat the chicken thighs dry and arrange on a large oven-safe skillet. Drizzle 1 tablespoon of olive oil and rub to coat.
  • In a small bowl, mix together rosemary, thyme, salt, and ground pepper and sprinkle over both sides of the chicken.
  • Cut lemon in half crosswise and remove any visible seeds. Cut head of garlic in half crosswise. Arrange lemon and garlic cut size down in skillet around the chicken.
  • Transfer to the oven and set your time for 35-45 minutes.
  • Combine cranberries, maple syrup, orange juice and zest in a bowl. When there are 15-20 minutes remaining on your oven timer. Add the cranberry mixture to the skillet.
  • Remove when the chicken is cooked through.
  • Plate the chicken and cranberries and serve with pan juice along with the roasted lemon and garlic.