Sheet Pan Chicken Cranberry

Tender roasted chicken and colorful vegetables baked on a single sheet pan, finished with a vibrant, tangy cranberry vinaigrette. A perfect, easy meal for busy weeknights.

This recipe became a family favorite after I made it on a hectic weeknight and everyone wanted seconds.

Ingredients

• Chicken: 4 bone-in skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme
• Vegetables: 2 cups baby potatoes halved, 2 cups Brussels sprouts halved, 1 large red onion cut into wedges, 2 carrots peeled and sliced, 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper
• Cranberry Vinaigrette: ½ cup fresh or frozen cranberries, 2 tablespoons honey or maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, ⅓ cup extra-virgin olive oil, ¼ teaspoon salt, ⅛ teaspoon black pepper

Instructions

Preheat Oven:

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

Prepare Chicken:

In a large bowl toss the chicken thighs with olive oil salt pepper and thyme.

Prepare Vegetables:

In another bowl toss potatoes Brussels sprouts red onion and carrots with olive oil salt and pepper.

Arrange on Pan:

Arrange the vegetables evenly on the prepared sheet pan. Nestle the chicken thighs among the vegetables skin-side up.

Roast:

Roast for 35 to 40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Make Vinaigrette:

In a small saucepan combine cranberries and honey. Cook over medium heat for 3 to 5 minutes until cranberries burst and soften. Remove from heat and let cool slightly.

Blend Vinaigrette:

In a blender or with an immersion blender blend the cranberry mixture with apple cider vinegar Dijon mustard olive oil salt and pepper until smooth.

Serve:

Drizzle the cranberry vinaigrette over the roasted chicken and vegetables before serving or serve on the side.

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My family always gathers around the table excited for this warm and vibrant meal especially during busy weeknights.

Notes

Serve with wild rice or a green salad for a complete meal. Pair with a crisp Sauvignon Blanc or a light Pinot Noir.

Required Tools

Large sheet pan Mixing bowls Small saucepan Blender or immersion blender Chefs knife Cutting board

Allergen Information

Contains mustard (in Dijon mustard). Double-check for allergens in Dijon mustard and other packaged ingredients.

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This dish is a simple yet impressive way to enjoy a balanced meal with minimal cleanup.

Recipe FAQs

→ Can I use boneless chicken instead of bone-in?

Boneless chicken can be used but may cook faster. Adjust roasting time accordingly to avoid drying out.

→ What vegetables work well with this dish?

Baby potatoes, Brussels sprouts, red onions, and carrots are ideal, but sweet potatoes or butternut squash also make great substitutes.

→ How is the cranberry vinaigrette made?

Fresh or frozen cranberries are cooked with honey, then blended with apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to create a tangy glaze.

→ Is there an alternative to Dijon mustard for the vinaigrette?

If you prefer, try using whole grain mustard or a mild mustard substitute to maintain flavor balance.

→ How can I ensure the chicken stays juicy?

Roast skin-on chicken thighs to retain moisture, and avoid overcooking by checking for an internal temperature of 165°F (74°C).

→ Can I prepare the cranberry vinaigrette in advance?

Yes, the vinaigrette can be made ahead and refrigerated for up to two days; re-stir before serving.