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 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
Save 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
Save 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.