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.
I enjoy making this sheet pan chicken when I need a flavorful yet hands-off dinner that lets me focus on other tasks while it roasts.
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.
- 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 Sheet 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:
- 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.
Save This recipe always brings my family together around the table, sharing stories as we enjoy the vibrant flavors.
Serving Suggestions
Serve the sheet pan chicken with wild rice or a fresh green salad to complete the meal.
Substitutions
Swap baby potatoes with sweet potatoes or butternut squash for a different twist.
Wine Pairings
Pair with a crisp Sauvignon Blanc or a light Pinot Noir to complement the tangy vinaigrette.
Save This sheet pan chicken recipe is a flavorful, stress-free way to enjoy a wholesome dinner any night of the week.
Recipe FAQ
- → What temperature should I roast the chicken and vegetables?
Roast at 425°F (220°C) until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender, about 35–40 minutes.
- → Can I substitute the vegetables?
Yes, sweet potatoes or butternut squash can replace the potatoes or carrots for different flavors and textures.
- → How is the cranberry vinaigrette made?
Cook cranberries with honey, then blend with apple cider vinegar, Dijon mustard, olive oil, salt, and pepper until smooth.
- → What is the best way to ensure crispy chicken skin?
Roast the chicken skin-side up on a lined sheet pan without overcrowding for even heat and crispiness.
- → What can I serve alongside this meal?
Pair with wild rice or a green salad for balance. A crisp Sauvignon Blanc or light Pinot Noir complements the flavors well.
- → Is this dish suitable for gluten-free and dairy-free diets?
Yes, it contains no gluten or dairy ingredients, fitting both dietary needs.