One Pot Cranberry Orange Chicken and Potatoes

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken with salt and pepper.
3. In a large oven-safe skillet or baking dish, toss the potatoes with olive oil, salt, and pepper.
4. Nestle the seasoned chicken on top of the potatoes.
5. In a bowl, whisk together the orange juice, honey, soy sauce, garlic, Dijon, and orange zest.
6. Pour the mixture evenly over the chicken and potatoes.
7. Scatter the cranberries around the dish and sprinkle with thyme.
8. Bake for 35–40 minutes, until the chicken is cooked through and the potatoes are tender.
9. Spoon the glossy cranberry-orange sauce over the chicken and potatoes before serving.

Variations

• Swap chicken thighs for bone-in drumsticks for extra richness.
• Add sliced carrots or parsnips for a heartier winter version.
• Use maple syrup for deeper caramel notes.
• Mix in a splash of balsamic vinegar for added tang.

Tips

• Broil for 2–3 minutes at the end to achieve caramelized edges and intensified flavor.
• Avoid overcrowding the pan—good airflow ensures even browning.
• If the sauce reduces too quickly, add a splash of broth or orange juice.
• Garnish with fresh thyme or parsley for a bright finish.