One-Pan Olive Oil Roast

Featured in: One-Pot Comfort Dishes

This dish features succulent chicken thighs seasoned with olive oil, garlic, rosemary, thyme, and orange zest. Roasted alongside red onion, carrots, baby potatoes, and sweet-tart cranberries, the ingredients meld together to create a vibrant and flavorful meal. The orange juice adds brightness while roasting, and optional broiling crisps the skin perfectly. Ideal for a festive yet simple dinner that combines hearty vegetables and juicy poultry in one pan.

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By Emily Dawson

Updated on Wed, 26 Nov 2025 09:00:00 GMT

Golden-brown One-Pan Olive Oil Roast Chicken, tender vegetables, and tart cranberries look delicious. | sizzlebloom.com

Succulent roast chicken thighs are infused with aromatic herbs and olive oil, then roasted with sweet-tart cranberries and root vegetables all in one pan for an easy, festive meal.

This recipe has become a favorite in my family for holiday gatherings and casual dinners alike because of its simple preparation and festive flavors.

Ingredients

Chicken: 4 bone-in skin-on chicken thighs 2 tbsp olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper
Vegetables & Fruit: 1 red onion cut into wedges 2 medium carrots peeled and sliced 500 g (1 lb) baby potatoes halved 1 cup fresh or frozen cranberries
Aromatics & Herbs: 3 garlic cloves minced 2 tbsp fresh rosemary chopped (or 2 tsp dried) 1 tbsp fresh thyme leaves (or 1 tsp dried) Zest of 1 orange Juice of 1 orange
Optional Garnish: Additional fresh herbs Orange slices

Instructions

Preheat:: Preheat oven to 425°F (220°C).
Prepare Chicken:: In a large bowl toss chicken thighs with olive oil salt pepper minced garlic rosemary thyme and orange zest.
Arrange Vegetables:: Arrange onion wedges carrots and baby potatoes in a single layer on a large rimmed baking sheet or ovenproof dish Drizzle with a bit more olive oil and season lightly with salt and pepper.
Combine:: Nestle the seasoned chicken thighs among the vegetables skin side up.
Add Cranberries:: Scatter cranberries over the pan and drizzle everything with orange juice.
Roast:: Roast in the preheated oven for 40 45 minutes or until chicken skin is golden and juices run clear (internal temperature should reach 165°F/74°C) and vegetables are tender.
Broil:: If desired broil for an additional 2 3 minutes for extra crispy skin.
Rest and Garnish:: Rest for 5 minutes Garnish with extra herbs and orange slices before serving.

Sizzling One-Pan Olive Oil Roast Chicken features juicy chicken with vibrant cranberry accents and herbs. | sizzlebloom.com

This dish brings everyone around the table sharing stories and laughter especially during the holiday season.

Notes

Serve with crusty bread or a green salad Pairs well with a light-bodied red wine such as Pinot Noir

Required Tools

Large mixing bowl Rimmed baking sheet or roasting dish Sharp knife Cutting board Tongs

Allergen Information

Contains no common allergens Double-check packaged ingredients (e g spices) for hidden allergens if necessary

This roast chicken is a perfect blend of savory and sweet that makes weeknight dinners special with minimal effort.

One-Pan Olive Oil Roast

Juicy chicken thighs paired with cranberries and root vegetables in one easy pan meal.

Setup Duration

15 min

Heat Duration

45 min

Complete Duration

60 min

Created by Emily Dawson

Classification One-Pot Comfort Dishes

Skill Level Easy

Heritage American

Output 4 Portions

Nutrition Labels No Dairy, No Gluten

Components

Chicken

01 4 bone-in, skin-on chicken thighs

02 2 tablespoons olive oil

03 1 teaspoon kosher salt

04 ½ teaspoon freshly ground black pepper

Vegetables & Fruit

01 1 red onion, cut into wedges

02 2 medium carrots, peeled and sliced

03 1 pound baby potatoes, halved

04 1 cup fresh or frozen cranberries

Aromatics & Herbs

01 3 garlic cloves, minced

02 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried

03 1 tablespoon fresh thyme leaves or 1 teaspoon dried

04 Zest of 1 orange

05 Juice of 1 orange

Optional Garnish

01 Additional fresh herbs

02 Orange slices

Method Steps

Phase 01

Preheat Oven: Set oven temperature to 425°F.

Phase 02

Season Chicken: In a large bowl, combine chicken thighs with olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and orange zest. Toss until evenly coated.

Phase 03

Prepare Vegetables: Arrange red onion wedges, sliced carrots, and halved baby potatoes in a single layer on a rimmed baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

Phase 04

Combine Ingredients: Nestle the seasoned chicken thighs skin side up among the vegetables on the baking sheet.

Phase 05

Add Cranberries and Orange Juice: Scatter cranberries evenly over the pan and drizzle with fresh orange juice.

Phase 06

Roast: Roast in the preheated oven for 40 to 45 minutes, until the skin is golden brown, juices run clear, and internal temperature reaches 165°F. Vegetables should be tender.

Phase 07

Optional Broil: For extra crispy skin, broil for 2 to 3 minutes at the end of roasting.

Phase 08

Rest and Garnish: Allow the dish to rest for 5 minutes before garnishing with additional fresh herbs and orange slices. Serve warm.

Kitchen Tools

Large mixing bowl
Rimmed baking sheet or roasting dish
Sharp knife
Cutting board
Tongs

Dietary Alerts

Always review ingredients individually for potential allergens and seek professional medical guidance when uncertain.

Contains no common allergens; verify packaged spices for hidden allergens.

Dietary Information (per portion)

Values shown are estimates and shouldn't replace professional medical consultation.

Energy Value: 410
Fats: 22 g
Carbohydrates: 32 g
Proteins: 23 g