Save 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.
I love how everything cooks together on one sheet pan, making cleanup a breeze and flavors meld beautifully.
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
- Step 1:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Step 2:
- In a large bowl, toss the chicken thighs with olive oil salt pepper and thyme.
- Step 3:
- In another bowl toss potatoes Brussels sprouts red onion and carrots with olive oil salt and pepper.
- Step 4:
- Arrange the vegetables evenly on the prepared sheet pan. Nestle the chicken thighs among the vegetables skin-side up.
- Step 5:
- Roast for 35 40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Step 6:
- Meanwhile prepare the cranberry vinaigrette In a small saucepan combine cranberries and honey Cook over medium heat for 3 5 minutes until cranberries burst and soften Remove from heat and let cool slightly.
- Step 7:
- 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.
- Step 8:
- Drizzle the cranberry vinaigrette over the roasted chicken and vegetables before serving or serve on the side.
Save This dish always brings my family together around the table, creating wonderful shared moments.
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
Nutritional Information
Calories 480 Total Fat 26 g Carbohydrates 32 g Protein 29 g (per serving)
Save This sheet pan chicken is a simple yet flavorful meal that fits perfectly into any busy weeknight dinner plan.
Recipe FAQs
- → What is the best cooking temperature for this dish?
Roast at 425°F (220°C) to achieve caramelized vegetables and juicy chicken skin.
- → Can I substitute the vegetables used here?
Yes, sweet potatoes or butternut squash work well as alternatives to potatoes or carrots.
- → How should the cranberry vinaigrette be prepared?
Cook cranberries with honey until softened, then blend with apple cider vinegar, Dijon mustard, olive oil, salt, and pepper for a smooth dressing.
- → Is there a recommended side to serve with this dish?
Wild rice or a green salad complements the flavors and textures perfectly.
- → Can this meal accommodate dietary restrictions?
It's gluten-free and dairy-free, though it contains mustard from Dijon mustard, which should be noted for allergies.