Pin this 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 sheet pan chicken recipe quickly became a favorite in my household during busy weeknights because of how simple and flavorful it is.
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.
- Make 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:
- 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.
Pin this This recipe brings the family together around the dinner table with its comforting flavors and simplicity.
Serving Suggestions
Serve with wild rice or a green salad for a complete meal.
Wine Pairing
Pair with a crisp Sauvignon Blanc or a light Pinot Noir.
Allergen Information
Contains mustard (in Dijon mustard) Double-check for allergens in Dijon mustard and other packaged ingredients.
Pin this This sheet pan chicken with cranberry vinaigrette is the perfect combination of ease and flavor bringing freshness to your dinner table.
Frequently Asked Recipe Questions
- → What vegetables work well for this dish?
Root vegetables like baby potatoes, carrots, Brussels sprouts, and red onions complement the chicken and roast evenly on the sheet pan.
- → How do I know when the chicken is perfectly cooked?
Roast until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crisp and golden.
- → Can I prepare the cranberry vinaigrette ahead of time?
Yes, the vinaigrette can be made in advance and refrigerated for up to 2 days to let the flavors meld.
- → What can I substitute for the potatoes or carrots?
Sweet potatoes or butternut squash are excellent alternatives that roast well and add natural sweetness.
- → Which wines pair best with this dish?
Crisp Sauvignon Blanc or a light Pinot Noir complement the tangy vinaigrette and roasted flavors nicely.