Name: Cranberry Balsamic Chicken Sheet Pan Meal with Veggies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 lb Brussels sprouts; 1 small delicata squash; 1 small red onion; 1-2 tablespoons olive oil; Sea salt and black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme (or 2 teaspoons fresh); 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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The sweet and tangy aroma of roasting vegetables mingling with succulent chicken fills the kitchen, inviting everyone to the table. Imagine crispy Brussels sprouts caramelized to perfection, golden slices of delicata squash, and juicy chicken cloaked in a luscious cranberry balsamic glaze. This Cranberry Balsamic Chicken Sheet Pan Meal with Veggies is not just a feast for the senses; it’s a one-pan wonder that makes cleanup a breeze, leaving more time for laughter and good conversation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cranberry Balsamic Chicken Sheet Pan Meal with Veggies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cranberry Balsamic Chicken Sheet Pan Meal with Veggies

Cranberry Balsamic Chicken Sheet Pan Meal with Veggies

Every bite of this dish takes me back to cozy family dinners. I remember the delight on my children’s faces as they gobbled up the vibrant colors and comforting flavors — it was always a hit. Fall is the perfect season for recipes like this, where fresh harvest produce shines, and heartfelt gatherings feel truly magical. So, ready your sheet pans and let’s dive into this delightful creation that’s sure to warm your heart and your home!

Why You’ll Love This Recipe

Simple & Quick: Prep in just 15 minutes and enjoy a hearty meal in under an hour.
Irresistible Flavor: The balance of tangy cranberry and rich balsamic vinegar dances delightfully on your taste buds.
Eye-Catching Appeal: A colorful medley of veggies and perfectly baked chicken adds visual joy to your dinner table.
Flexible Serving: Perfect for a family dinner, meal prep, or impressing guests at a small gathering.
Diet-Friendly Options: Easily adapt this recipe for gluten-free or dairy-free diets by selecting appropriate substitutes.

Ingredients You’ll Need

1.5 lb boneless skinless chicken thighs: Juicy and flavorful, these thighs cook quickly and stay moist. You can substitute with chicken breasts if preferred, but they may dry out more easily.
1 lb Brussels sprouts: These little cabbages become wonderfully crispy when roasted. Trimmed and halved, they offer a fantastic texture that contrasts beautifully with the chicken.
1 small delicata squash: Known for its tender, edible skin and sweet flavor, slicing into half-moons makes it easy to roast. You can replace it with butternut squash for a similar result.
1 small red onion: Adds a depth of sweetness and color to the vegetable medley. Yellow onions would work too, but might be a bit stronger in flavor.
1-2 tablespoons olive oil: This will help in roasting the ingredients, enhancing flavors and giving them that perfect golden crust. Avocado oil is a good alternative if you prefer.
Sea salt and black pepper: Essential for seasoning. Use kosher salt instead for a coarser texture if you’d like.
1 teaspoon garlic powder: A great way to sneak in that garlicky goodness, though fresh garlic is also an option.
1 teaspoon onion powder: This brings a slight sweetness and additional onion flavor without overpowering the dish.
1 teaspoon dried thyme (or 2 teaspoons fresh): Thyme pairs well with both chicken and vegetables, providing an aromatic touch.
½ cup fresh cranberries: Their tartness complements the sweetness of the balsamic glaze. If unavailable, use frozen cranberries that have thawed.
3 tablespoons balsamic vinegar: This tangy condiment adds brightness to the dish. Try a flavored balsamic for a fun twist!
2 tablespoons pure maple syrup or honey: Sweetens the glaze beautifully; maple syrup is vegan while honey is a great natural option.
1 tablespoon Dijon mustard: Gives it a lovely kick and depth; yellow mustard can substitute in a pinch.
2 teaspoons fresh orange zest: A touch of citrus that brightens the dish and enhances the flavors!
2 cloves garlic, minced: Fresh minced garlic can amplify the garlic flavor if you prefer, but use it with caution to avoid overpowering the dish.
¼ teaspoon sea salt: A pinch to round out the flavors in the glaze.

How to Make Cranberry Balsamic Chicken Sheet Pan Meal with Veggies

Preheat and Prepare: Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting veggies and chicken evenly. Line a large sheet pan with parchment paper for easy cleanup — trust me, you’ll appreciate this tip later! With the oven heating up, you can prep your chicken and vegetables simultaneously.

Season the Chicken: In a bowl, combine the chicken thighs with 1 tablespoon of olive oil, half of your salt, half the black pepper, garlic powder, onion powder, and thyme. Toss to coat every piece thoroughly. This mixture is what makes the chicken so flavorful and succulent. You want the spices to cling to the chicken naturally as it roasts.

Prepare the Veggies: In another bowl, mix the Brussels sprouts, delicata squash, and red onion with the remaining olive oil, salt, and pepper. Toss everything well so each piece is coated. This step ensures that your vegetables roast perfectly, developing a lovely caramelization around the edges.

Make the Glaze: In a small bowl, whisk together the fresh cranberries, balsamic vinegar, maple syrup or honey, Dijon mustard, orange zest, minced garlic, and ¼ teaspoon of sea salt. This delightful mixture will coat the chicken gently as it bakes, giving it a mouthwatering glaze full of complex flavors that will leave you craving more!

Assemble Everything: Place the seasoned chicken thighs on one side of the prepared sheet pan, then layer the seasoned vegetables next to them. Pour the lovely cranberry balsamic glaze over the chicken, then gently drizzle any excess glaze over the veggies for extra yumminess. Each element has its space, allowing all flavors to shine during roasting!

Bake to Perfection: Slide the pan into the preheated oven and bake for 30-35 minutes. Keep an eye on the chicken — it’s done when its juices run clear and the internal temperature reaches 165°F (74°C). Meanwhile, the veggies should be tender and a bit caramelized. The whole kitchen will fill with inviting aromas, and you might find it hard to wait!

Serve with Love: Once everything is beautifully golden and fragrant, remove the sheet pan from the oven, and let it cool for a few minutes. Serve straight from the pan for a relaxed presentation that encourages seconds. This is the moment you’ve been waiting for, so gather your loved ones and dig into this flavorful feast!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for about 2 hours after cooking. For refrigeration, let the dish cool completely; store it in the refrigerator for up to 3 days. You can freeze your Cranberry Balsamic Chicken Sheet Pan Meal with Veggies for up to 3 months. To reheat, simply pop it in a 350°F (175°C) oven for about 15-20 minutes or until warmed through. The textures may slightly change, but adding a splash of water or broth while reheating can keep it juicy and prevent dryness.

Chef’s Helpful Tips

Ensure your chicken thighs are at room temperature before seasoning; this helps them cook evenly.
Avoid overcrowding the pan; this can lead to steaming instead of roasting, which affects texture.
If you like a bit of crunch, broil the dish for the last 2-3 minutes to get the tops extra crispy.
Mixing the glaze in a separate bowl ensures even coating and less mess when you pour it over the chicken and veggies.
Feel free to swap in your favorite seasonal vegetables like carrots or sweet potatoes to customize this dish.
To save time, marinate the chicken overnight or prep the veggies a day in advance!

The Cranberry Balsamic Chicken Sheet Pan Meal with Veggies is not only a spectacular dish full of vibrant colors and bold flavors, it’s also a straightforward recipe that brings the family together around the dinner table. Whether for a casual weeknight meal or a festive gathering, it offers a delightful balance that’s both satisfying and nutritious. I encourage you to get creative with the ingredients, play around with flavors, and tailor it to your family’s tastes. Enjoy every bite and the warmth this dish brings!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but be sure to monitor cooking as they may dry out more quickly than thighs. Adjust cooking time as needed, and consider brining the breasts for added moisture.

What can I substitute for Brussels sprouts?

If Brussels sprouts aren’t your thing, you can easily replace them with broccoli or green beans. Just remember that cooking times may vary slightly based on the vegetable chosen.

How do I make this dairy-free?

This recipe is naturally dairy-free, so there’s no need for substitutions to remove dairy. Just ensure any sauces or garnishes you may add later are also dairy-free!

Can I make this recipe ahead of time?

Yes! You can marinate the chicken the night before, which enhances the flavors. The veggies can be prepped ahead of time too — just keep them covered in the fridge until you’re ready to assemble and bake.