Roasted Chicken Thighs with Root Vegetables & Cranberry Glaze

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 medium sweet potatoes, peeled and cut in 1-inch cubes
• 3 medium carrots, peeled and cut in 1-inch pieces
• 2 medium parsnips, peeled and cut in 1-inch pieces
• 1 small red onion, cut in thick wedges
• 3 tbsp olive oil, divided
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 cup fresh or frozen cranberries
• 1/3 cup apple cider or apple juice
• 2 tbsp honey
• 1 tbsp Dijon mustard

Steps

1. Heat oven to 425°F. Line a large rimmed baking sheet with parchment. Place sweet potatoes, carrots, parsnips, and red onion on the pan. Drizzle with 2 tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, and thyme. Toss well and spread in an even layer.
2. Pat chicken thighs dry. Season both sides with remaining 1/2 tsp salt and 1/4 tsp pepper. Rub with 1 tbsp olive oil. Nestle chicken thighs on top of the vegetables.
3. Roast on the middle rack until vegetables are browning and chicken is just cooked through, 30 minutes.
4. While chicken roasts, combine cranberries, apple cider, honey, and Dijon in a small saucepan. Bring to a simmer over medium heat, then cook, stirring often, until cranberries burst and sauce is syrupy and reduced by about half, 10–12 minutes. Taste and add a pinch of salt if needed.
5. After 30 minutes, spoon or brush most of the cranberry glaze over chicken thighs. Return pan to oven and roast until chicken is browned, vegetables are tender, and a thermometer in largest thigh reads 175°F, 12–18 minutes more.
6. Transfer chicken and vegetables to plates. Spoon over extra cranberry glaze and serve hot.