Save to Pinterest 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 a family favorite due to its simplicity and bold flavors, making weeknight dinners both easy and delicious.
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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
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Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Toss Chicken:
- In a large bowl, toss the chicken thighs with olive oil, salt, pepper, and thyme.
- Toss 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 to 40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Prepare Vinaigrette:
- In a small saucepan, combine cranberries and honey. Cook over medium heat for 3 to 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 to Pinterest This dish was a hit at our last family gathering, sparking compliments for its flavor and ease of preparation.
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Substitutions
Sweet potatoes or butternut squash can replace the potatoes or carrots for a different flavor and texture.
Serving Suggestions
Serve with wild rice or a green salad for a complete balanced meal paired perfectly with a crisp Sauvignon Blanc or a light Pinot Noir.
Tool Requirements
You will need a large sheet pan, mixing bowls, small saucepan, blender or immersion blender, chefs knife, and cutting board to prepare this recipe.
Save to Pinterest 
Enjoy this colorful, flavorful sheet pan dinner that simplifies cooking without sacrificing taste.
Questions & Answers
- → What temperature is best for roasting the chicken and vegetables?
Roast at 425°F (220°C) to ensure crispy chicken skin and well-caramelized vegetables in about 35–40 minutes.
- → Can I use other vegetables besides the listed ones?
Yes, sweet potatoes or butternut squash can substitute for potatoes or carrots, adding a subtle sweetness and different texture.
- → How is the cranberry vinaigrette prepared?
Cook cranberries with honey until softened, then blend with apple cider vinegar, Dijon mustard, olive oil, salt, and pepper until smooth.
- → Is this dish suitable for special diets?
Yes, it is naturally gluten-free and dairy-free, making it suitable for those dietary needs.
- → What are good beverage pairings for this meal?
A crisp Sauvignon Blanc or a light Pinot Noir pairs well with the roasted flavors and tangy vinaigrette.
