Autumn Harvest Chicken with Maple-Cranberry Glaze and Roasted Root Vegetables

Preheat your oven to 400°F (200°C). In a small saucepan, combine 1/2 cup of cranberry sauce, 1/4 cup of pure maple syrup, 1 tablespoon of Dijon mustard, and 1 teaspoon of apple cider vinegar.

Heat over medium heat until the mixture is warm and well combined, then set aside. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with salt and pepper.

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy.

Flip the chicken thighs over and pour the maple-cranberry glaze over the top. In a separate bowl, toss 2 cups of diced root vegetables (such as carrots, parsnips, and sweet potatoes) with 1 tablespoon of olive oil, salt, and pepper.

Arrange the vegetables around the chicken in the skillet. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh thyme leaves for an aromatic touch and serve the chicken alongside the roasted root vegetables for a beautiful presentation.