Description

Experience the delightful flavors of this Cranberry Balsamic Chicken Sheet Pan Meal with Veggies. Featuring tender chicken thighs, sweet cranberries, and colorful veggies, this dish is perfect for a quick weeknight dinner, bringing both comfort and vibrant appeal to your table.

Ingredients

Scale

1.5 lb boneless skinless chicken thighs
1 lb brussels sprouts
1 small delicata squash
1 small red onion
1–2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
½ cup fresh cranberries
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup or honey
1 tablespoon Dijon mustard
2 teaspoons fresh orange zest
2 cloves garlic, minced
¼ teaspoon sea salt

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Instructions

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a bowl, mix balsamic vinegar, maple syrup, Dijon mustard, garlic, and orange zest. Add half the salt and pepper.
Mix chicken thighs with about two-thirds of the marinade and let sit.
In another bowl, combine brussels sprouts, delicata squash, and red onion with olive oil, remaining salt, pepper, garlic powder, onion powder, and thyme. Toss to coat.
Spread marinated chicken and seasoned veggies on the sheet pan in a single layer. Drizzle remaining marinade over the top.
Bake for 30-35 minutes until chicken reaches 165°F (75°C) and veggies are tender and golden.
Let rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
Check the chicken’s internal temperature to avoid overcooking and ensure it’s juicy.
Feel free to customize the veggies based on availability.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 700mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 35g
Cholesterol: 90mg