Description
This Cranberry Balsamic Chicken Sheet Pan Meal with Veggies features tender chicken thighs and vibrant autumn vegetables, all glazed with a sweet-and-tangy sauce. Perfect for weeknight dinners or holiday gatherings, this dish is as delicious as it is simple to prepare!
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 (divided)
- ½ teaspoon black pepper (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- ½ cup fresh cranberries (or frozen, thawed)
- 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
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Mix spices and season the chicken thighs thoroughly.
- Prepare brussels sprouts, delicata squash, and red onion; toss with olive oil and seasonings.
- Nestle the seasoned chicken in with the vegetables.
- Mix the glaze ingredients and pour over the chicken and veggies.
- Bake for about 35 minutes or until cooked through and caramelized.
- Serve hot with remaining glaze.
Notes
Use room-temperature chicken for more even cooking.
Check chicken doneness with a meat thermometer—it should reach 165°F (75°C).
Feel free to experiment with different veggies for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 10g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 135mg