Sheet Pan Chicken Cranberry Vinaigrette

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 quickly became a family favorite after I served it on a busy weeknight. The cranberry vinaigrette adds a lovely bright contrast to the savory chicken and roasted vegetables.

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

Step 1:

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

Step 2:

In a large bowl, toss the chicken thighs with olive oil, salt, pepper, and thyme.

Step 3:

In another bowl, toss potatoes, Brussels sprouts, red onion, and carrots with olive oil, salt, and pepper.

Step 4:

Arrange the vegetables evenly on the prepared sheet pan. Nestle the chicken thighs among the vegetables skin-side up.

Step 5:

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.

Step 6:

Meanwhile prepare the cranberry 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.

Step 7:

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.

Step 8:

Drizzle the cranberry vinaigrette over the roasted chicken and vegetables before serving or serve on the side.

Save

This meal is perfect for family dinners where everyone enjoys a colorful, nutritious plate all in one pan.

Serving Suggestions

Serve with wild rice or a green salad for a complete meal and pair with a crisp Sauvignon Blanc or a light Pinot Noir.

Required Tools

Large sheet pan, mixing bowls, small saucepan, blender or immersion blender, chefs knife, cutting board

Allergen Information

Contains mustard (in Dijon mustard). Double-check for allergens in Dijon mustard and other packaged ingredients.

Save

This sheet pan chicken recipe offers a simple yet flavorful dinner option that you can prepare any night of the week.

Recipe FAQ

→ Can I use different vegetables in this dish?

Yes, sweet potatoes or butternut squash can be substituted for potatoes or carrots to vary the flavors and textures.

→ How do I know when the chicken is cooked through?

Cook until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.

→ Is it necessary to make the cranberry vinaigrette from scratch?

Making the vinaigrette fresh enhances the dish with natural tartness and sweetness, but pre-made vinaigrettes can be used as a shortcut.

→ Can this meal be prepared ahead of time?

Yes, components like the vinaigrette can be made ahead, and the chicken and vegetables can be roasted just before serving.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or light Pinot Noir complements the tangy vinaigrette and savory roasted components beautifully.