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.

I love this recipe because it makes weekday dinners effortless and delicious, plus the leftovers are fantastic.

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:

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

Step 2 Prepare Chicken:

In a large bowl toss the chicken thighs with olive oil, salt, pepper, and thyme.

Step 3 Prepare Vegetables:

In another bowl toss potatoes, Brussels sprouts, red onion, and carrots with olive oil, salt, and pepper.

Step 4 Arrange:

Arrange the vegetables evenly on the prepared sheet pan. Nestle the chicken thighs among the vegetables, skin-side up.

Step 5 Roast:

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 Prepare Vinaigrette:

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 Blend:

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 Serve:

Drizzle the cranberry vinaigrette over the roasted chicken and vegetables before serving or serve on the side.

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This recipe is a staple at family dinners and always brings everyone to the table with smiles.

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

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Enjoy your flavorful and easy sheet pan chicken meal which combines savory and tangy elements perfectly.

Kitchen Guide

→ Can I use boneless chicken for this dish?

Yes, boneless chicken thighs or breasts can be used, but adjust cooking time to avoid overcooking.

→ What vegetables work best on the sheet pan?

Root vegetables like baby potatoes, carrots, and Brussels sprouts soften and caramelize well, enhancing flavor and texture.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.

→ Can I prepare the cranberry vinaigrette ahead?

Yes, the vinaigrette can be made in advance and stored in the refrigerator for up to three days.

→ What can I substitute if I don’t have fresh cranberries?

Frozen cranberries can be used interchangeably without affecting the flavor or texture of the vinaigrette.

→ Are there tips to enhance the vinaigrette’s sweetness?

Adding more honey or maple syrup balances the tartness of cranberries and suits personal taste preferences.