Honey Cranberry Chicken with Veggies (Printable)
Juicy glazed chicken and roasted vegetables cooked together on one sheet pan for easy cleanup.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Honey Cranberry Glaze
04 - 1/3 cup honey
05 - 1/2 cup fresh or frozen cranberries
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon Dijon mustard
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
→ Vegetables
10 - 2 cups baby potatoes, halved
11 - 2 cups Brussels sprouts, halved
12 - 1 large red onion, cut into wedges
13 - 2 medium carrots, sliced
14 - 1 tablespoon olive oil
15 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Place chicken breasts on one side of the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season generously with salt and black pepper.
03 - In a small mixing bowl, whisk together honey, cranberries, balsamic vinegar, Dijon mustard, minced garlic, and thyme until well combined.
04 - Arrange baby potatoes, Brussels sprouts, red onion wedges, and carrot slices on the opposite side of the baking sheet. Drizzle with remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
05 - Spoon half of the honey cranberry glaze over the chicken breasts, spreading to coat evenly. Reserve the remaining glaze for later application.
06 - Bake for 20 minutes until chicken begins to caramelize and vegetables start to soften.
07 - Remove baking sheet from oven. Brush or spoon the remaining glaze over the chicken breasts. Toss vegetables gently to ensure even roasting.
08 - Return to oven and bake for an additional 15 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
09 - Serve chicken and roasted vegetables hot, garnished with fresh thyme leaves if desired.
# Expert Advice:
01 -
- Everything cooks on a single sheet pan which means almost zero cleanup afterward.
- The glaze strikes that perfect balance between sweet and tangy without feeling heavy.
02 -
- Do not skip the second glaze application because that extra brush gives the chicken its beautiful sticky finish.
- Cut all vegetables to similar sizes so everything finishes cooking at the same time.
03 -
- Double the glaze recipe and save half in the fridge for a quick weeknight marinade.
- Parchment paper is worth using because the caramelized honey would otherwise stick fiercely to the pan.