Chicken thighs roast with cherries, cranberries, and festive herbs for a vibrant, gluten-free holiday meal.
# Components:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs (approximately 2 lbs)
→ Fruits
02 - 1 cup fresh or frozen cranberries
03 - 1 cup pitted sweet cherries (fresh or frozen, thawed if frozen)
04 - 1 orange, zested and juiced
→ Vegetables & Aromatics
05 - 1 medium red onion, sliced into wedges
06 - 4 garlic cloves, peeled and smashed
→ Herbs & Spices
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 1 tablespoon fresh thyme leaves
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground allspice
11 - 1/4 teaspoon ground black pepper
12 - 1 teaspoon kosher salt
→ Sauces & Oils
13 - 3 tablespoons olive oil
14 - 2 tablespoons pure maple syrup
15 - 1 tablespoon balsamic vinegar
→ Optional Garnish
16 - Additional fresh rosemary sprigs
17 - Orange slices
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together orange juice and zest, olive oil, maple syrup, balsamic vinegar, cinnamon, allspice, black pepper, and salt.
03 - Add chicken thighs to the bowl and toss to coat thoroughly. Allow to marinate for 5–10 minutes while preparing other components.
04 - Scatter the red onion wedges, garlic, cranberries, and cherries evenly across the prepared sheet pan.
05 - Position the marinated chicken thighs, skin-side up, atop the fruit and vegetables. Pour any lingering marinade over the entire arrangement.
06 - Sprinkle chopped rosemary and thyme over the contents of the sheet pan.
07 - Roast for 35–40 minutes, or until the chicken achieves a golden hue, develops crisp skin, and is cooked through to an internal temperature of 165°F (74°C).
08 - For enhanced skin crispness, engage the broiler for 2–3 minutes at the conclusion of the roasting period.
09 - Carefully transfer the finished dish to serving plates. Garnish with extra rosemary sprigs and orange slices, if desired.
