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 preparing this sheet pan chicken because it saves time and tastes like a special occasion meal.
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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
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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 to 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 to 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 Our family gathers around this dish every week, enjoying its comforting flavors and ease of preparation.
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Serving Suggestions
Serve with wild rice or a fresh green salad for a complete meal. Pair with a crisp Sauvignon Blanc or light Pinot Noir for a delightful dining experience.
Allergen Information
Contains mustard from the Dijon mustard. Please double-check for allergens in Dijon mustard and other packaged ingredients.
Nutritional Information
Calories: 480 per serving. Total Fat: 26 g. Carbohydrates: 32 g. Protein: 29 g.
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This sheet pan chicken is as delicious as it is simple, making weeknight dinners a breeze.
Recipe Guide
- → Can I use other vegetables in this dish?
Yes, you can substitute sweet potatoes or butternut squash for the potatoes or carrots, or add other root vegetables of your choice. Just ensure they roast evenly with the chicken.
- → How do I know when the chicken is fully cooked?
Roast the chicken until it reaches an internal temperature of 165°F (74°C) and the skin is crispy. This ensures safety and optimal texture.
- → Is it necessary to remove the skin from chicken thighs?
Keeping the skin on helps retain moisture and creates a crispy texture when roasted, enhancing the overall flavor.
- → Can the cranberry vinaigrette be made ahead of time?
Yes, the vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light Pinot Noir complements the tangy vinaigrette and savory chicken beautifully.
