# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon dried thyme
→ Vegetables
06 - 2 cups baby potatoes, halved
07 - 2 cups Brussels sprouts, halved
08 - 1 large red onion, cut into wedges
09 - 2 medium carrots, peeled and sliced
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ½ teaspoon black pepper
→ Cranberry Vinaigrette
13 - ½ cup fresh or frozen cranberries
14 - 2 tablespoons honey or maple syrup
15 - 2 tablespoons apple cider vinegar
16 - 1 tablespoon Dijon mustard
17 - 5 tablespoons extra-virgin olive oil
18 - ¼ teaspoon salt
19 - ⅛ teaspoon black pepper
# How to Make It:
01 - Set oven temperature to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, coat chicken thighs evenly with olive oil, salt, black pepper, and dried thyme.
03 - In a separate bowl, toss halved baby potatoes, Brussels sprouts, red onion wedges, and sliced carrots with olive oil, salt, and black pepper until well coated.
04 - Spread the vegetables evenly across the prepared sheet pan. Nestle the seasoned chicken thighs skin-side up among the vegetables.
05 - Cook in the preheated oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
06 - While roasting, combine cranberries and honey in a small saucepan. Heat over medium until cranberries burst and soften, about 3 to 5 minutes. Remove from heat and let cool slightly.
07 - Blend the cranberry mixture with apple cider vinegar, Dijon mustard, extra-virgin olive oil, salt, and black pepper until smooth using a blender or immersion blender.
08 - Drizzle the vinaigrette over the roasted chicken and vegetables just before serving, or offer on the side.
