Roasted chicken thighs and mixed vegetables with a tangy cranberry vinaigrette, perfect for a quick, wholesome dinner.
# What you'll need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon dried thyme
→ Vegetables
06 - 2 cups baby potatoes, halved
07 - 2 cups Brussels sprouts, halved
08 - 1 large red onion, cut into wedges
09 - 2 carrots, peeled and sliced
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ½ teaspoon black pepper
→ Cranberry Vinaigrette
13 - ½ cup fresh or frozen cranberries
14 - 2 tablespoons honey or maple syrup
15 - 2 tablespoons apple cider vinegar
16 - 1 tablespoon Dijon mustard
17 - ⅓ cup extra-virgin olive oil
18 - ¼ teaspoon salt
19 - ⅛ teaspoon black pepper
# Method:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss chicken thighs with olive oil, salt, black pepper, and dried thyme until evenly coated.
03 - In a separate bowl, combine potatoes, Brussels sprouts, red onion, and carrots; drizzle with olive oil, salt, and black pepper and toss to coat.
04 - Spread vegetables evenly across the prepared sheet pan and nestle chicken thighs skin-side up among the vegetables.
05 - Roast in the oven for 35 to 40 minutes, or until chicken reaches 165°F internally and vegetables are tender and caramelized.
06 - While roasting, combine cranberries and honey in a small saucepan; cook over medium heat for 3 to 5 minutes until cranberries burst and soften, then remove from heat and cool slightly.
07 - Blend cranberry mixture with apple cider vinegar, Dijon mustard, extra-virgin olive oil, salt, and black pepper until smooth using a blender or immersion blender.
08 - Drizzle the cranberry vinaigrette over the roasted chicken and vegetables or serve it on the side.
