Sheet Pan Chicken Cranberry Vinaigrette

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 has become my go-to for weeknight dinners when I want something flavorful but fuss-free.

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

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My family loves gathering around this vibrant meal especially during the cooler months when the tangy vinaigrette adds a refreshing twist.

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 sheet pan dish is both colorful and packed with flavor making weeknight dinners effortless and delicious.

Recipe FAQs

→ How long should the chicken and vegetables roast?

Roast the chicken and vegetables for 35 to 40 minutes at 425°F (220°C) until the chicken reaches 165°F internally and vegetables are tender.

→ Can I swap the vegetables used in this dish?

Yes, you can substitute baby potatoes and carrots with sweet potatoes or butternut squash for a different flavor and texture.

→ What ingredients create the cranberry vinaigrette?

The vinaigrette combines fresh or frozen cranberries, honey or maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.

→ Is this dish suitable for gluten-free and dairy-free diets?

Yes, the dish is naturally gluten-free and dairy-free, making it suitable for those dietary needs.

→ What can I serve alongside this chicken and vegetable dish?

Consider serving with wild rice or a fresh green salad for a more complete meal pairing well with crisp white or light red wines.