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.
This recipe quickly became a family favorite after I served it on a busy weeknight. The cranberry vinaigrette adds a lovely bright contrast to the savory chicken and roasted vegetables.
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 meal is perfect for family dinners where everyone enjoys a colorful, nutritious plate all in one pan.
Serving Suggestions
Serve with wild rice or a green salad for a complete meal and 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.
Save This sheet pan chicken recipe offers a simple yet flavorful dinner option that you can prepare any night of the week.
Recipe FAQ
- → Can I use different vegetables in this dish?
Yes, sweet potatoes or butternut squash can be substituted for potatoes or carrots to vary the flavors and textures.
- → How do I know when the chicken is cooked through?
Cook until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
- → Is it necessary to make the cranberry vinaigrette from scratch?
Making the vinaigrette fresh enhances the dish with natural tartness and sweetness, but pre-made vinaigrettes can be used as a shortcut.
- → Can this meal be prepared ahead of time?
Yes, components like the vinaigrette can be made ahead, and the chicken and vegetables can be roasted just before serving.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Pinot Noir complements the tangy vinaigrette and savory roasted components beautifully.