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, trimmed and halved; 1 small delicata squash, seeded and sliced into half-moons; 1 small red onion, cut into wedges; 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

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There’s something undeniably inviting about a warm sheet pan meal coming out of the oven, its aromas wrapping around you like a comforting blanket. Imagine the sweet tang of cranberries mingling with the savory notes of balsamic vinegar, all while the colorful veggies tenderly roast to perfection. This is exactly what you’ll experience with this Cranberry Balsamic Chicken Sheet Pan Meal with Veggies. It not only looks stunning, with vibrant colors of squash, bright brussels sprouts, and golden chicken, but it also delivers flavor in every bite.

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

This recipe reminds me of cozy dinners shared with friends on chilly autumn evenings, where laughter fills the air and the table is adorned with hearty dishes. Each mouthful takes me back to those moments, where the love of good food creates lasting memories. Fret not if you’ve got a busy schedule; this delicious meal comes together in no time and makes for a perfect weeknight dinner! So grab your ingredients and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Prepping and cooking this meal takes about an hour, making it a quick fix on busy nights.
Irresistible Flavor: The combination of sweet cranberries and zesty balsamic creates a delightful symphony of tastes that dance on your palate.
Eye-Catching Appeal: This dish is a feast for the eyes, with colorful veggies and shiny, glazed chicken presenting beautifully on your table.
Flexible Serving: Serve it during family gatherings, relaxing weeknights, or any celebration that calls for something special.
Diet-Friendly Options: Easily adaptable for gluten-free diets; simply check your balsamic vinegar and mustard labels.

Ingredients You’ll Need

1.5 lb boneless skinless chicken thighs: These are juicy and tender, perfect for absorbing the delicious cranberry balsamic glaze. If you prefer, chicken breasts can be used, but you may need to adjust the cooking time.
1 lb brussels sprouts, trimmed and halved: These add a nutty flavor and a lovely crunch. If not available, green beans or broccoli can make a great substitute.
1 small delicata squash, seeded and sliced into half-moons: Its sweet flesh perfectly complements the tangy cranberries. You can also use acorn squash if delicata isn’t in season.
1 small red onion, cut into wedges: Adds sweetness when roasted; yellow or sweet onions are acceptable alternatives.
1-2 tablespoons olive oil: This helps to roast the chicken and veg to crispy perfection. Feel free to substitute with avocado oil for a different flavor.
1 teaspoon sea salt, divided: Essential for enhancing all flavors in the dish.
½ teaspoon black pepper, divided: Provides a gentle kick and balances the sweetness.
1 teaspoon garlic powder: Adds depth of flavor. Fresh garlic can substitute; use 2 cloves for the equivalent.
1 teaspoon onion powder: Works harmoniously with other seasonings to elevate the taste.
1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves): Brings herbal notes; you can try rosemary or Italian seasoning for a change.
½ cup fresh cranberries (or frozen, thawed): Their tartness is key to the dish’s flavor profile, but if you can’t find cranberries, try pomegranate seeds for a similar tart-sweet zest.
3 tablespoons balsamic vinegar: Essential for that signature tang. Ensure it’s high-quality for the best flavor.
2 tablespoons pure maple syrup (or honey): Adds sweetness, balancing the vinegar and the cranberries perfectly. Use agave syrup if you need a vegan option.
1 tablespoon dijon mustard: This adds a slight zing that complements the sweetness. Yellow mustard will also work in a pinch.
2 teaspoons fresh orange zest: Brightens up the dish with a burst of citrus. If you don’t have fresh orange, a dash of orange juice will suffice.
2 cloves garlic, minced: Fresh garlic infuses the dish with a wonderful aroma. If you’re short on time, pre-minced garlic works too.
¼ teaspoon sea salt: Just enough to season the additional ingredients for great balance.

How to Make Cranberry Balsamic Chicken Sheet Pan Meal with Veggies

Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Meanwhile, line a large baking sheet with parchment paper or foil for easy cleanup. This step ensures that everything roasts nicely and doesn’t stick. A hot oven is essential for achieving that perfect crispy finish on your chicken and veggies.

Season the Chicken: Place the boneless skinless chicken thighs in a large mixing bowl. Sprinkle with ½ teaspoon sea salt, ¼ teaspoon black pepper, garlic powder, onion powder, and dried thyme. Toss the chicken until well coated with all those fragrant seasonings. This not only adds flavor but also helps in creating a delicious crust as it cooks.

Prep the Veggies: In another bowl, combine the halved brussels sprouts, sliced delicata squash, and onion wedges. Drizzle with 1 tablespoon of olive oil and season with the remaining salt and pepper. Toss everything together until they’re nicely coated. The oil will help caramelize the edges and enhance their natural sweetness.

Make the Glaze: In a small bowl, whisk together the cranberries, balsamic vinegar, maple syrup, dijon mustard, orange zest, and minced garlic. The tartness of the cranberries combined with the sweetness of the maple syrup creates a delightful sauce that brings all components together.

Combine and Roast: On the prepared baking sheet, layer the seasoned chicken thighs and arrange the veggies around them. Drizzle the cranberry glaze over everything, ensuring even coverage. These flavors are going to mingle beautifully as they cook! Bake in the preheated oven for 30–35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the veggies are tender and slightly caramelized.

Serve & Enjoy: Once out of the oven, let the meal rest for a few minutes. This short pause allows the juices to settle. When ready, serve it warm, spooning some of the delicious glaze over each serving. The colors are stunning, and the smell is divine!

Storing & Reheating

To store any leftovers, let the dish cool to room temperature and transfer it into an airtight container, where it will last about 3–4 days in the fridge. For longer storage, you can freeze the chicken and veggies for up to 3 months. When reheating, simply warm them in the oven at 350°F for about 20 minutes or microwave until heated through. Keep in mind that the texture might slightly change after freezing, so a dash of fresh olive oil can refresh it when reheating.

Chef’s Helpful Tips

Be careful not to overcrowd the pan! This ensures that everything roasts evenly rather than steams.
Using a meat thermometer is essential for perfect chicken thighs—165°F is your magic number.
Consider marinating the chicken in the glaze for a few hours beforehand if you have time; it deepens the flavor significantly.
Don’t hesitate to switch up the veggies based on the season or what you have on hand. Cauliflower or carrots roast just as beautifully!
For those who enjoy a kick, add a sprinkle of crushed red pepper flakes to the glaze for some heat.

There’s just something so satisfying about a meal that comes together in one pan. The Cranberry Balsamic Chicken Sheet Pan Meal with Veggies brings cozy flavors and healthy goodness without the fuss. By melding together sweet, savory, and tangy, this dish feeds both the body and the soul. Plus, it’s a gorgeous centerpiece for any dinner table!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, you can certainly use chicken breasts! Keep in mind they may cook slightly faster, so check for doneness around the 25-minute mark. Breast meat can dry out, so be cautious with cooking time and check the temperature.

What should I serve with this meal?

This dish is hearty and filling on its own, but if you want to add a side, consider serving it with a fresh salad or some warm crusty bread. It pairs wonderfully with mashed potatoes or quinoa as well.

Can I prepare this meal in advance?

Absolutely! You can prep the chicken and veggies and store them in the fridge covered for up to 24 hours before baking. Just prepare the glaze right before cooking to ensure it stays fresh.

How do I store leftovers?

Let any leftovers cool completely before placing them in an airtight container. They should be refrigerated for up to 3–4 days. You can reheat them in the oven or microwave as needed!