This roast brings together the warmth of the oven, the brightness of citrus, and the festive sparkle of fresh cranberries. Each bite is a balance of sweet, tart, savory, and aromatic—making it just as perfect for a holiday table as it is for a comforting Sunday meal.
Ingredients Breakdown
Bone-in, skin-on chicken thighs are ideal for this dish, offering juicy meat and crispy skin. Drumsticks are a great alternative for a more casual feel, while bone-in breasts work beautifully for leaner slices. Their structure holds up well to roasting and absorbs the surrounding flavors with ease.
The citrus is essential—mandarins lend a floral sweetness and are easy to segment, while large oranges offer bold zest and juiciness. Their acidity balances the richness of the meat and creates a flavorful pan sauce during roasting.
Cranberries bring a tart punch that cuts through the savory flavors, while whole garlic cloves roast into buttery softness. These contrasting elements help create depth and keep every bite exciting.
Fresh rosemary and thyme infuse the dish from the base up. As they roast, they perfume the broth, the chicken, and the citrus, creating a cohesive herbal profile that complements every component.
A handful of pantry seasonings—smoked paprika, onion powder, garlic powder, sea salt, and pepper—form the dry rub, building a layer of savory complexity that browns beautifully on the skin.
The chicken broth isn’t just for moisture. It absorbs all the drippings, citrus juice, and herb oils, turning into a rich pan sauce that’s perfect for spooning over the chicken or soaking into your sides.
Step-by-Step Preparation Guide
To start, prepare the base of your roast. Slice the onion into wedges, peel the garlic, and halve the mandarins or oranges. If using oranges, don’t skip the zest—strip it in long, fragrant ribbons that will steep into the broth. Peel and segment the citrus cleanly, avoiding the bitter pith.
Layer the onion, citrus, garlic, cranberries, and herbs into a large roasting dish. This aromatic base not only flavors the chicken but also lifts it slightly, allowing heat and moisture to circulate underneath.
Drizzle the chicken with olive oil and coat it thoroughly. Season generously with your spice blend, making sure to rub it into all the nooks and crevices. Seasoning directly over the pan ensures nothing is wasted—every flake of herb or dusting of paprika that falls enhances the broth.
Nestle the chicken skin-side up on top of the prepared vegetables and fruit. Tuck any remaining aromatics in between the pieces, ensuring an even distribution for flavor and visual appeal.
Pour the chicken broth gently into the pan, allowing it to pool just beneath the chicken. This helps create a steam bath that keeps the meat juicy without softening the skin.
Roast the chicken uncovered in a preheated oven. Thighs will take 40 to 60 minutes, while drumsticks may finish closer to 30–35. For breasts or a spatchcocked chicken, watch for doneness around the 1-hour mark. Use a meat thermometer for accuracy—the thickest part should reach 165°F.
To finish with golden skin, broil the pan for 2–3 minutes. Keep a close eye to avoid burning—just enough heat to crisp the edges and caramelize the top.
Let the chicken rest briefly before serving. This allows juices to settle and ensures the meat stays tender. Spoon some of the pan broth over the top, scatter any reserved herbs or zest, and serve hot.
Recipe Tips
How to keep chicken skin crisp while still juicy inside:
Roast uncovered and avoid letting the broth touch the top of the chicken. Broil at the end if needed.
Best way to zest citrus without bitterness:
Use a paring knife to remove strips of zest, leaving the white pith behind.
When to use fresh vs. dried herbs in this recipe:
Use fresh herbs for the roasting pan and dried herbs for the seasoning rub. This way, you get strong flavor and appealing texture.
How to adapt for boneless or skinless cuts:
Lower roasting time by 10–15 minutes and increase the amount of broth to prevent dryness.
What to Serve With This Recipe
Creamy mashed sweet potatoes offer natural sweetness that complements the citrus and cranberries, while buttery Yukon gold mash brings richness and smoothness to the table. Herbed polenta or whipped cauliflower are excellent lower-carb alternatives.
For vegetables, roasted Brussels sprouts or caramelized carrots balance the fruity elements. Light greens like sautéed green beans or lemon-dressed kale provide contrast and brightness.
Serve with crusty artisan rolls, cornbread, or a wild rice pilaf studded with herbs and nuts to soak up the flavorful juices. Sourdough stuffing also pairs wonderfully with the pan sauce.
Enhance the experience with a drizzle of garlic herb butter or a spoonful of cranberry-orange compote. A reduced pan sauce made from the broth adds restaurant-level flavor to each serving.
Frequently Asked Questions
Can I use frozen cranberries directly or should they be thawed?
Thawed cranberries work best for even cooking, but frozen can be used directly—just note they may release more moisture.
What’s the best way to ensure the chicken cooks evenly?
Use pieces of similar size and thickness, and don’t crowd the pan. Rotate the dish halfway through cooking for even browning.
Can I prepare this dish ahead of time?
Yes. Season and layer the pan up to a day in advance. Cover and refrigerate, then roast just before serving.
How do I store and reheat leftovers without drying out the chicken?
Store in an airtight container with some of the pan juices. Reheat gently in a covered dish at 325°F until warmed through.
Creative Variations
For a sweeter glaze, replace the broth with orange juice and a few tablespoons of honey. This creates a sticky, caramelized finish.
Add heat by mixing chili flakes or cayenne into the dry rub. The spice balances beautifully against the sweetness of the fruit.
Use lemons, oregano, and kalamata olives for a Mediterranean version. The brightness and brininess offer a completely different—but equally delicious—experience.
Make it a full one-pan meal by adding chunks of potatoes, sweet potatoes, or parsnips to the roasting pan. They’ll soak up the juices and roast to golden perfection.
This orange cranberry roasted chicken captures the essence of comforting, festive cooking. With golden, crisped skin, a burst of tart cranberries, and citrus-kissed pan juices, it’s the kind of meal that looks impressive but feels effortless. Whether for a celebration or a quiet night in, this recipe delivers bold flavor, cozy aromas, and undeniable satisfaction.
Ingredients
For Chicken & Seasonings:
8 bone-in, skin-on chicken thighs (or drumsticks or chicken breasts)
¼ cup olive oil
1 tablespoon sea salt
Ground black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried thyme
1 tablespoon dried rosemary
For Roasting Pan:
1 large onion
5 medium mandarins or 2 large oranges
1½ cups fresh or thawed frozen cranberries
20 garlic cloves, peeled
3 to 4 sprigs fresh rosemary
Small bunch of fresh thyme
1½ to 2 cups chicken broth
Instructions
Preparing the Roasting Pan:
Preheat your oven to 400°F (200°C).
Slice the onion in half and then into thick wedges. If using mandarins, cut them in half or into quarters. For oranges, use a paring knife to carefully remove 8 to 10 strips of zest, avoiding the bitter white pith. Peel and separate the orange segments, discarding the pith.
In a large roasting or casserole pan, layer the onion wedges, mandarin or orange segments, garlic cloves, cranberries, and a portion of the fresh thyme and rosemary. Strip the herb leaves from their stems before scattering them across the pan. Reserve a handful of each ingredient to arrange over the top of the chicken later.
Seasoning the Chicken:
Drizzle the chicken pieces with olive oil and rub it into the skin and meat thoroughly to help the seasoning adhere and encourage crisping. Generously season all sides of the chicken with sea salt, black pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Do this directly over the roasting pan so any stray seasonings fall into the pan and enhance the broth and vegetables.
Place the chicken skin side up atop the prepared ingredients in the pan. Tuck the remaining orange slices, cranberries, garlic cloves, and onions around and between the chicken pieces. Pour the chicken broth into the pan, adding just enough to come close to—but not cover—the base of the chicken. The broth will help keep the meat moist and create a flavorful pan sauce.
Roasting Instructions:
Roast the chicken uncovered at 400°F until the internal temperature of the thickest piece registers 165°F. This typically takes 40 minutes to 1 hour, depending on the size of the chicken cuts. Drumsticks will cook more quickly, around 30–35 minutes, while chicken breasts or a whole spatchcocked chicken will require longer.
For extra browning and crispy skin, switch to the broiler setting during the last few minutes of roasting—watch closely to prevent burning.
Once fully roasted, remove the pan from the oven and allow the chicken to rest briefly before serving. Spoon some of the pan juices over the top and garnish with additional herbs if desired. This dish pairs beautifully with sides like mashed sweet potatoes or creamy mashed potatoes.
Orange Cranberry Roasted Chicken Recipe
Ingredients
For Chicken & Seasonings:
- 8 bone-in skin-on chicken thighs (or drumsticks or chicken breasts)
- ¼ cup olive oil
- 1 tablespoon sea salt
- Ground black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
For Roasting Pan:
- 1 large onion
- 5 medium mandarins or 2 large oranges
- 1½ cups fresh or thawed frozen cranberries
- 20 garlic cloves peeled
- 3 to 4 sprigs fresh rosemary
- Small bunch of fresh thyme
- 1½ to 2 cups chicken broth
Instructions
Preparing the Roasting Pan:
- Preheat your oven to 400°F (200°C).
- Slice the onion in half and then into thick wedges. If using mandarins, cut them in half or into quarters. For oranges, use a paring knife to carefully remove 8 to 10 strips of zest, avoiding the bitter white pith. Peel and separate the orange segments, discarding the pith.
- In a large roasting or casserole pan, layer the onion wedges, mandarin or orange segments, garlic cloves, cranberries, and a portion of the fresh thyme and rosemary. Strip the herb leaves from their stems before scattering them across the pan. Reserve a handful of each ingredient to arrange over the top of the chicken later.
Seasoning the Chicken:
- Drizzle the chicken pieces with olive oil and rub it into the skin and meat thoroughly to help the seasoning adhere and encourage crisping. Generously season all sides of the chicken with sea salt, black pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Do this directly over the roasting pan so any stray seasonings fall into the pan and enhance the broth and vegetables.
- Place the chicken skin side up atop the prepared ingredients in the pan. Tuck the remaining orange slices, cranberries, garlic cloves, and onions around and between the chicken pieces. Pour the chicken broth into the pan, adding just enough to come close to—but not cover—the base of the chicken. The broth will help keep the meat moist and create a flavorful pan sauce.
Roasting Instructions:
- Roast the chicken uncovered at 400°F until the internal temperature of the thickest piece registers 165°F. This typically takes 40 minutes to 1 hour, depending on the size of the chicken cuts. Drumsticks will cook more quickly, around 30–35 minutes, while chicken breasts or a whole spatchcocked chicken will require longer.
- For extra browning and crispy skin, switch to the broiler setting during the last few minutes of roasting—watch closely to prevent burning.
- Once fully roasted, remove the pan from the oven and allow the chicken to rest briefly before serving. Spoon some of the pan juices over the top and garnish with additional herbs if desired. This dish pairs beautifully with sides like mashed sweet potatoes or creamy mashed potatoes.
