Empty My Fridge
Easy Orange Cranberry Roasted Chicken
Ingredients
- Chicken thigh8
- Olive oil¼ cups
- Salt1 tbsp
- Black pepper · ground
- Smoked paprika1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Thyme1 tbsp
- Rosemary1 tbsp + 3–4
- Onion1
- Mandarins5
- Cranberry1 ½ cups
- Garlic20
- Chicken broth1 ½–2 cups
Instructions
- Preheat the oven to 400°F.
- Slice the onion into wedges, peel the garlic cloves, and cut the mandarins in half or into wedges. If using oranges, cut 8 to 10 strips of zest, then peel the oranges, remove the white pith, and keep only the fruit and zest.
- Spread the onion, mandarin, garlic, cranberries, and thyme and rosemary leaves (stripped from the stems) across a large casserole pan, keeping a little of each for the top.
- Rub the chicken all over with olive oil, then season each thigh generously with salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary, seasoning over the pan so nothing is lost.
- Place the chicken skin side up on the fruit and garlic, scatter the remaining onion, orange, garlic, and cranberries around it, then pour in just enough chicken broth to barely touch the chicken without covering it.
- Roast uncovered at 400°F until the largest piece reaches an internal temperature of 165°F, about 40 minutes to 1 hour depending on the size of the thighs.
- For drumsticks, roast about 30 minutes; a whole chicken takes longer. For more color, run the broiler for a few minutes at the end.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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