Cranberry Balsamic Chicken Sheet Pan Meal
Juicy chicken thighs, roasted veggies and a tangy cranberry balsamic glaze come together for an easy, flavorful sheet pan dinner that’s perfect for fall.
Servings: 4
Ingredients
- 1.5 lb boneless skinless chicken thighs 8 thighs
- 1 lb Brussels sprouts trimmed and halved
- 1 small delicata squash seeded and sliced into half-moons (no need to peel)
- 1 small red onion cut into wedges
- 1-2 Tablespoons olive oil
- 1 teaspoon sea salt divided, plus more to taste
- ½ teaspoon black pepper divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
Cranberry Balsamic Glaze
- ½ cup fresh cranberries or frozen, thawed
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons pure maple syrup or honey
- 1 Tablespoon Dijon mustard
- 2 teaspoons fresh orange zest
- 2 cloves garlic minced (½ tsp garlic powder)
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- In a small saucepan over medium high, combine cranberries, balsamic vinegar, maple syrup, Dijon, orange zest, garlic and salt. Cook for 6–8 minutes, stirring often, until cranberries burst and sauce thickens slightly. Remove from heat.
- On the sheet pan, toss Brussels sprouts, delicata squash, and red onion with olive oil, ½ teaspoon salt, ¼ teaspoon pepper, garlic powder, onion powder and thyme. Spread into an even layer, leaving space for chicken.
- Pat chicken thighs dry and season with remaining salt and pepper. Nestle onto the sheet pan among the veggies.
- Brush about half (2.5 Tablespoons) of the cranberry balsamic glaze over the chicken thighs. Roast for 20 minutes.
- Remove pan from oven, brush chicken with more glaze, and toss veggies. Return to oven for 15–20 minutes more, until chicken reaches 165°F and veggies are caramelized.
- Drizzle any remaining glaze over chicken and veggies before serving.
Notes
- Storage: Let cool completely. Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheating: Heat in the oven at 350°F for 10–15 minutes, or microwave 1–2 minutes.
Nutrition
Serving: 1/4 recipe | Calories: 475kcal | Carbohydrates: 42g | Protein: 39g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 135mg | Sodium: 954mg | Potassium: 768mg | Fiber: 15g | Sugar: 13g