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 is a go-to weeknight dinner for me because it's simple to prepare and the cranberry vinaigrette adds a fresh burst of flavor that everyone loves.
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
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Prepare Chicken:
- In a large bowl, toss the chicken thighs with olive oil, salt, pepper, and thyme.
- Prepare Vegetables:
- In another bowl, toss potatoes, Brussels sprouts, red onion, and carrots with olive oil, salt, and pepper.
- Arrange on Pan:
- Arrange the vegetables evenly on the prepared sheet pan. Nestle the chicken thighs among the vegetables, skin-side up.
- 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.
- 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.
- Blend Vinaigrette:
- 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.
- Serve:
- Drizzle the cranberry vinaigrette over the roasted chicken and vegetables before serving or serve on the side.
Save This recipe reminds me of cozy family dinners where everyone gathers around the table enjoying the hearty meal together.
Notes
Substitute sweet potatoes or butternut squash for the potatoes or carrots. For a sweeter vinaigrette, add extra honey to taste. 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 dish is an effortless way to enjoy a healthy flavorful meal any night of the week.
Recipe FAQ
- → What cut of chicken works best for roasting on a sheet pan?
Bone-in, skin-on chicken thighs are ideal as they cook evenly and stay juicy, while the skin crisps up nicely during roasting.
- → Can I substitute the vegetables used in this dish?
Yes, sweet potatoes or butternut squash can replace potatoes or carrots, adding a natural sweetness that complements the vinaigrette.
- → How do I know when the chicken is fully cooked?
Roast until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear, ensuring tenderness and safety.
- → What gives the vinaigrette its tangy flavor?
Apple cider vinegar combined with fresh cranberries and Dijon mustard creates a bright, tangy vinaigrette that balances the savory chicken.
- → Is it necessary to use a blender for the vinaigrette?
Blending the vinaigrette ensures a smooth, uniform texture, but mashing the ingredients lightly can work if a blender isn’t available.
- → How can I make this meal more filling?
Serve alongside wild rice or a fresh green salad to add bulk and complement the bold flavors on the sheet pan.