One Pan Honey Cranberry Chicken (Print View)
Juicy glazed chicken with roasted seasonal vegetables on one 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 foil.
02 - Place chicken breasts on one side of the baking sheet. Drizzle with 1 tablespoon olive oil and season generously with salt and black pepper.
03 - In a small bowl, whisk together honey, cranberries, balsamic vinegar, Dijon mustard, minced garlic, and thyme until well combined.
04 - Arrange potatoes, Brussels sprouts, red onion, and carrots on the remaining baking sheet space. Drizzle with 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 evenly to coat. Reserve remaining glaze for later.
06 - Bake for 20 minutes until chicken begins to cook through and vegetables start to soften.
07 - Remove from oven and brush or spoon the remaining glaze over the chicken. Toss vegetables gently for even roasting.
08 - Return to oven and bake 15 additional minutes until chicken reaches internal temperature of 165°F and vegetables are tender and golden.
09 - Serve chicken and vegetables hot, garnished with additional fresh thyme if desired.
# Expert Hints:
01 -
- Everything cooks on one sheet pan so cleanup is practically nonexistent
- The honey cranberry glaze creates this incredible sticky sweetness that balances perfectly with the savory roasted vegetables
02 -
- Watch the glaze during the last few minutes of roasting as honey can burn quickly at high heat
- Let the chicken rest for about 5 minutes before serving so the juices redistribute
03 -
- Cut your vegetables into uniform sizes so everything finishes roasting at the same time
- If using frozen cranberries, add them to the glaze while it is still cold so they do not thaw too quickly